Best Cabbage Packets Recipes

CABBAGE PACKETS STUFFED WITH SHRIMP AND SALMON

Steps:

• Bring a large pot of lightly salted water to a boil and immerse the cabbage head. After a few minutes the outer leaves will begin to soften and separate; as they do, remove them from the water with a wooden fork and drain in a colander. Continue cooking until all the leaves are loose, about 10 minutes. Rinse the cabbage leaves under cool water and drain.
• Cut the salmon fillet into eight strips, about one-half-inch wide and two inches long, and set aside.
• To make the mousse, combine the shrimp, Tabasco sauce, salt, pepper, ginger and egg yolk in the container of a food processor or blender and puree for five seconds. Add the egg whites and puree for about 45 seconds, or until the mixture is smooth. Add one-half cup of the fish stock in a steady stream while pureeing and continue blending for another minute or so until the mousse is very smooth. (You can test the consistency by dropping a teaspoonful of the mousse into simmering, salted water and poaching for a minute. If the texture is too watery, add more shrimp; if too firm and tough, add more fish stock.) Stir in the scallions. There should be about two cups of filling.
• To assemble the cabbage packets, place three medium-sized cabbage leaves on a thin cotton cloth or on a double layer of cheesecloth in a circular pattern. The top edges of the leaves should overlap and the three stem sides should face away from the center. Cut out the tough white stem sections. Salt and pepper the cabbage generously. Place one-third cup of mousse in the center of each set of leaves and lay a strip of salmon over each mound of mousse.
• Carefully fold the cabbage leaves over the filling, overlapping them to form a complete seal. Lift the edges of the cloth to encircle the packet and very slowly twist the cloth, over a sink, exerting a gentle pressure on the cabbage packet. The pressure should be sufficient to squeeze liquid from the cabbage packet without breaking the leaves. Carefully open the cloth and set aside the packet, seal side down. Repeat to make a total of eight packets.
• To make the sauce, combine the butter, oil, shallots and onions in a pot over high heat and cook for a minute, stirring well. Add the remaining ingredients and cook for another minute, stirring occasionally.
• Gently place the cabbage packets in the pot, seal side down. Salt and pepper them generously, cover, and braise over medium-high heat for 10 minutes. To serve, place two cabbage packets on each of four plates and spoon some sauce around them.

GRILLED CABBAGE PACKETS

Steps:

• Preheat grill for medium heat, and lightly oil grate.
• Place each wedge of cabbage on a sheet of aluminum foil. Top with onion slices, bell pepper slices, garlic, black pepper, and butter.
• Fold edges of foil together to seal, then wrap entire package again with another sheet of foil.
• Cook on hot grill for 30 to 45 minutes, turning packets every 10 minutes.

KIELBASA AND CABBAGE PACKETS

Steps:

• Preheat grill to medium high.
• Tear off 4 18x12 sheets of heavy duty aluminum foil.
• Place 1/4 of all the ingredients on each sheet and double fold the edges.
• Grill uncovered, 4-6 inches from the heat source, for 30-40 minutes or until the vegetables are tender.

CABBAGE PACKETS

Steps:

• Slice cabbage into six 2" thick slices.
• Lay each slice on individual sheets of foil (approximately double the size of the cabbage slice).
• Top with thick onion slice, 1 T butter, and 1/6 of the bacon pieces.
• Salt & pepper to taste.
• Seal foil into packet.
• Grill at 375 for 30 minutes .
• P.S. This can also be made as a casserole in a 13x9 glass pan sealed in foil, baking at 350 for 30 minutes.

GRILLED CABBAGE PACKETS

Steps:

• Combine coleslaw mix, salad dressing, bell pepper, and onion, and mix gently. Place sausages in large square of aluminum foil, and top with coleslaw mix. Cover with foil, completely sealing edges. Grill over medium heat 15-20 minutes, until heated through.

CABBAGE AND SAUSAGE FOIL PACKETS

Steps:

• Preheat your grill to 400 degrees F.Cut four 18 x 12 inch sheets of foil. Spray well with non-stick spray.Divide the cabbage, potatoes and onion over the foil sheets.Add 1 ice cube to each mound.Evenly divide the sausage between the packets and top with garlic butter (1-2 tablespoons per packet), salt and pepper.Seal each packet well and place on grill.Grill for 50 minutes flipping from the packets every 15 minutes.Allow to rest 10 minutes before serving.Serve with sour cream if desired.