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Provencale Stuffed Cabbage Recipe

Stuffed Cabbage Roll

provencale-stuffed-cabbage-rolls

Brief History of French Cuisine Provençale

Provençale is the French word for Provencal and the Provence region of southeastern France on the Mediterranean adjacent to Italy. Recipes from this region are very distinctive from the rest of French cuisine or French cooking. Very little milk is used in Provencal cooking. Goat cheeses are predominant. Garlic, olive oil and olives are plentiful.

Nearly 60 recipes French recipes can be found in Volume 1 of Recipes From Around The World. Over 500 tasty recipes from Germany, Greece, Ireland, France and Russia and combine that with Volume 2, it makes over 1000 recipes from around the world.

Plant your own cabbage

Cabbage is an easy plant to grow. The link source will take you to Amazon where you can buy the seeds.

Cabbage is an easy plant to grow. The link source will take you to Amazon where you can buy the seeds.

French Cuisine Provençale Stuffed Cabbage

Ingredients:

8 large green cabbage leaves

5/8 cup smoked grated provolone cheese

1/2 cup water, broth or dry white wine

1 large peeled and chopped tomato

1/2 teaspoon caraway seeds

Salt and pepper to taste

2 cups Provençale Stuffing (recipe below)

Directions:

1. Preheat oven to 350F.

2. Prepare the Stuffing.

3. Steam cabbage leaves for about 4 minutes. Tip for removing the leaves without cracking them is to removed the core from the cabbage head and place the entire head in the steamer for a few minutes. This will help the leaves come off more easily.

4. Put about 3 to 3 1/2 tablespoons of stuffing at the base of each leaf and roll up the leaf.

5. Pour the water, wine or broth into a buttered baking dish, sprinkle tomato and caraway seeds into it.

6. Place the rolled cabbage leaves into the liquid so they can't roll open.

7. Sprinkle the cabbage rolls with a little salt and black pepper to suite taste.

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8. Cover and bake at 350F for 15 minutes. Uncover and bake for an additional 10 minutes.

9. Sprinkle with provolone cheese and bake another 5 minutes. Serve warm.

Makes 4 Servings.

Cabbage Soup Diet

I have tried this diet and it had worked for me. The soup is delicious. Just click on the link source to view the book. Available in Kindle and paperback.

I have tried this diet and it had worked for me. The soup is delicious. Just click on the link source to view the book. Available in Kindle and paperback.

Provençale Stuffing

Ingredients:

1 tablespoon olive oil

1 large peeled and coarsely chopped tomato

3 tablespoon freshly chopped parsley

1 tablespoon freshly chopped basil

2 teaspoons freshly chopped thyme

1 cup chopped onion

2 cloves minced garlic

1/2 teaspoon salt

3/8 teaspoon black pepper

3/4 cup bread crumbs

1/4 cup Parmesan cheese

Directions:

1. Set aside peeled coarsely chopped tomato.

2. Heat skillet with oil to medium heat and sauté onion and garlic for about 3 minutes.

3. Stir in tomato ingredients, parsley, basil, thyme, onions, garlic and seasonings.

4. Sauté for about 4 minutes or until wetness evaporates.

5. Remove from heat and stir in breadcrumbs and 1/4 cup of the Parmesan cheese.

Stuffing is good for cabbage leave, tomatoes shells, zucchini or eggplant.

Yields: 1 cup or 4 Servings.


The copyright to this article is owned by Sandy Mertens (sandyspider). Content is original and may not be used without permission from Sandyspider. (S. Mertens)

provencale-stuffed-cabbage-rolls

Recipes From Around The World

You don't have to travel the world to get a taste of international cuisine. With Recipes From Around The World, you can open your mind and treat your taste buds to a world of fine cuisine-without leaving home!

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provencale-stuffed-cabbage-rolls

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provencale-stuffed-cabbage-rolls

© 2010 Sandy Mertens

Comments

Sandy Mertens (author) from Wisconsin, USA on February 19, 2014:

Let me know what you

think when you do.

Sandy Mertens (author) from Wisconsin, USA on February 19, 2014:

We don't seem to have it too often. Don't know why.

Sandy Mertens (author) from Wisconsin, USA on February 19, 2014:

Thanks for the vote up.

Sandy Mertens (author) from Wisconsin, USA on February 19, 2014:

That is one way to put it.

Chitrangada Sharan from New Delhi, India on February 18, 2014:

This sounds delicious and interesting indeed!

Definitely going to try this! Thanks for sharing the details.

Rebecca Mealey from Northeastern Georgia, USA on February 18, 2014:

This is a great sounding recipe. I love cabbage in any form or fashion, and this really sounds delicious. Thanks!

prasetio30 from malang-indonesia on February 18, 2014:

Delicious and healthy as well. I am late to know this hub from you. But, thanks for sharing with us. Voted up!

Prasetio

sujaya venkatesh on February 18, 2014:

what a wrap up sand!

Sandy Mertens (author) from Wisconsin, USA on February 17, 2014:

W1totalk It is good.

W1totalk on February 17, 2014:

This is a very delicious and easy recipe to follow. Great hub.

Sandy Mertens (author) from Wisconsin, USA on September 16, 2011:

RealHousewife, I have used the hamburger one too. But a variation is always good to do.

Kelly Umphenour from St. Louis, MO on September 14, 2011:

What real housewife can't use a recipe like this one? It sounds great - I have made a variation with hamburger but my kids would probably like the parmesan better. Ditto my thanks for the recipe!

Sandy Mertens (author) from Wisconsin, USA on February 24, 2011:

Katie, that is the great thing with cabbage rolls. You can add anything you want to them.

Katie McMurray from Ohio on February 24, 2011:

Yummy, I love cabbage and cabbage rolls is a treat indeed. I like making them vegan, it's all good! thanks for the great provencale stuffed cabbage rolls recipe and tips. :) Katie

Neil74 on February 16, 2011:

Good to know about the big T and small t. Thanks

Tony McGregor from South Africa on February 02, 2011:

This looks very good indeed. Thanks for sharing. Bookmarked.

Love and peace

Tony

Sandy Mertens (author) from Wisconsin, USA on November 27, 2010:

Thanks for adding it to your site.

France Travel Inf on November 26, 2010:

Thanks for sharing the recipe!

Sandy Mertens (author) from Wisconsin, USA on November 26, 2010:

France Travel Inf, love to.

France Travel Inf on November 24, 2010:

I would be delighted if you would share this recipe for Provencal cabbage with my readers!

http://www.france-travel-info.com/BonAppetit.html

Sandy Mertens (author) from Wisconsin, USA on October 07, 2010:

Thanks Tony.

Tony McGregor from South Africa on October 07, 2010:

Thisn really looks super! Thanks for sharing.

Love and peace

Tony

Sandy Mertens (author) from Wisconsin, USA on August 08, 2010:

Thanks for stopping, queen and KoffeeKlatch.

Susan Hazelton from Northern New York on August 08, 2010:

Great recipe. I will be trying it. Thanks

EC Mendoza from Philippines on August 03, 2010:

Cabbage rolls are delicious and healthy, especially when stuffs are made of more veggies. yummmmmy! Thanks for the recipe, Sandy :)

Sandy Mertens (author) from Wisconsin, USA on July 23, 2010:

Dr irum, thanks for the rate up. I usually give everyone a rate up. I always hope people will do the same for me.

You always have informative hubs that I enjoy reading.

Dr irum on July 23, 2010:

Its great recipe , i will try very soon ,but you did write very nicely,your hub compilation its so good with nicely puting the links and pics .i really inspire . i rate up.

Sandy Mertens (author) from Wisconsin, USA on July 15, 2010:

Thanks Coolmon2009.

Coolmon2009 from Texas, USA on July 14, 2010:

I love Cabbage roll, it looks good. I like the other recipes too :)

Sandy Mertens (author) from Wisconsin, USA on July 11, 2010:

katiem2, it is so good!

Katie McMurray from Ohio on July 09, 2010:

This Provencale Stuffed Cabbage Roll looks amazing, dang so hungry now... maybe I'll have popcorn. Love your recipe thanks :)

Pollyannalana from US on July 02, 2010:

Sounds great i will have to bookmark it, thx!, Polly

Sandy Mertens (author) from Wisconsin, USA on June 29, 2010:

Cabbage is healthy too. Thanks for your comment, travel_man1971

Ireno Alcala from Bicol, Philippines on June 29, 2010:

Even Greek cuisine has this kind of recipe. I also like cabbage coleslaw. Thanks, Sandy.

Sandy Mertens (author) from Wisconsin, USA on June 26, 2010:

You should try it prettydarkhorse.

prettydarkhorse from US on June 25, 2010:

I never tried this one Mam, but it is sure looks yummy, Maita

Sandy Mertens (author) from Wisconsin, USA on June 24, 2010:

You are welcome, mulberry1

Christine Mulberry on June 24, 2010:

I was at a local Farmers Market a week ago and someone was making something like this, it smelled soooo wonderful. Thanks for the recipe.

Sandy Mertens (author) from Wisconsin, USA on June 20, 2010:

Thanks Springboard.

Springboard from Wisconsin on June 19, 2010:

Wow, this looks absolutely delicious. Never heard of it...heard of regular stuffed cabbage, but this just looks great. Bookmarking it so I can try it soon. :)

Sandy Mertens (author) from Wisconsin, USA on June 18, 2010:

Thanks Billy.

billyaustindillon on June 18, 2010:

Nice recipe and description of Provencale

Sandy Mertens (author) from Wisconsin, USA on June 18, 2010:

Thanks habee and lightning john.

lightning john from Florida on June 18, 2010:

I love your recipes! My two thumbs up!

Holle Abee from Georgia on June 17, 2010:

I would love this!

Sandy Mertens (author) from Wisconsin, USA on June 17, 2010:

Thanks everyone for your comments. I have also cooked them with beef and rice too. But this is a good recipe for those who are avoiding meat.

ReuVera from USA on June 17, 2010:

Sandy, thanks for the information. I love stuffed cabbage rolls, but I never knew they were originally from France. I make them as my Russian cuisine heritage :) We stuff cabbage rolls with ground meat mixed with cooked rice. And we boil them to cook.

I enjoyed your hub.

NoRR4Me on June 17, 2010:

Hey Sandy, nice hub and recipe. Can you believe that I've never had stuffed cabbage? I like cabbage though. I grew up eating good ol' down home cooking. My mother cooked cabbage and corn bread.

febriedethan from Indonesia on June 17, 2010:

Wow..yummy..I love cabbage, thank you for the recipe :)

CMHypno from Other Side of the Sun on June 17, 2010:

Sounds delicious, Sandyspider, I will have to give it a try!

Sandy Mertens (author) from Wisconsin, USA on June 17, 2010:

Thank you lizmoss71 and Darlene.

lizmoss71 T means tablespoon and t means teaspoon. But I will clarify it for those who don't know.

Darlene Sabella from Hello, my name is Toast and Jam, I live in the forest with my dog named Sam ... on June 17, 2010:

Excellent hub and a favorite staple for many, I love this dish and thank you for a great recipe. Thumb up

lizmoss71 from Orpington, UK on June 17, 2010:

Very interesting hub, but please could you clarify whether t means tablespoon or teaspoon?

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