Stuffed Whole Cabbage
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
2 hrs
-
Servings
6 servings
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Calories
332 kcal
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Course
Main Course
Stuffed Whole Cabbage
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Stuffed Whole Cabbage is filled with seasoned ground beef and rice, then simmered in a rich, herb tomato sauce until tender and perfect.
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Ingredients
Sauce:
- 1 can 28 ounces diced tomatoes undrained
- 1 can 6 ounces tomato paste
- 4 garlic cloves minced
- 1 teaspoon onion powder
- 1 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
Filling:
- 1 large head cabbage such as savoy or green cabbage
- 2 teaspoons vegetable oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 1 tablespoon Worcestershire sauce
- 3/4 cup cooked rice
- 1 large egg beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried Italian herbs
- 1 teaspoon dried rosemary
- 1 1/2 cups chicken broth divided
- 3 tablespoons cornstarch
- 2 tablespoons shredded Parmesan cheese
- GARNISH:
- fresh thyme
- oregano leaves
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Instructions
- Combine sauce ingredients in a large bowl and set aside.
- Place cabbage in a bowl with the core facing up and remove the core and center of cabbage, leaving a 1-in. shell. Discard core the chop and chop the cabbage leaves you removed from the center, set aside.
- Heat a large skillet over medium heat and add oil.
- Cook onion, garlic, and 1 cup of chopped cabbage until tender, 4-5 minutes.
- Remove from the heat and cool slightly.
- In a medium bowl, combine beef, onion mixture, Worcestershire sauce, 1 cup of sauce, rice, egg, salt and pepper, dried Italian herbs, rosemary.
- Spoon mixture into the prepared cabbage shell.
- Place cheesecloth in the bowl of the cabbage, big enough to cover the cabbage, and place the cabbage on top of it.
- Gather cheesecloth around the cabbage and twist it tightly to securely enclose the cabbage leaves and filling.
- Place 1 cup of broth, remaining chopped cabbage, and remaining sauce in a Dutch oven and mix well.
- Add the stuffed cabbage, with twisted cheesecloth facing down. Bring to a boil over medium heat. Reduce heat and simmer, covered, until whole cabbage is tender and a thermometer inserted in the middle of the cabbage reads 165 degrees F, about 1 to 1-1/4 hours.
- Remove cabbage and discard cheesecloth. Place cabbage on a serving platter.
- Combine the cornstarch and remaining 1/4 cup water until dissolved and add to the mixture in the Dutch oven.
- Bring to a boil, stirring constantly, and boil until thickened, about 2 minutes.
- Cut cabbage into wedges and serve topped with sauce and Parmesan cheese. Sprinkle with fresh thyme and oregano leaves on top.
Nutrition Information
Show Details
Calories
332kcal
(17%)
Carbohydrates
24g
(8%)
Protein
18g
(36%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
942mg
(39%)
Potassium
603mg
(17%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
224IU
(4%)
Vitamin C
62mg
(69%)
Calcium
132mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 942mg | 39% |
| Potassium | 603mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 62mg | 69% |
| Calcium | 132mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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