Stuffed Whole Cabbage
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
6 servings
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Calories
332 kcal
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Course
Main Course
Stuffed Whole Cabbage
Description
This recipe for Stuffed Whole Cabbage uses a large cabbage head hollowed out to form a shell filled with a savory mixture of ground beef, sautéed onions, garlic, chopped cabbage, rice, egg, and dried herbs including Italian herb blend and rosemary. The filling is seasoned with salt, pepper, and Worcestershire sauce for depth and umami.
The stuffed cabbage is wrapped tightly with cheesecloth to hold its shape while cooking. It cooks in a tomato sauce composed of diced tomatoes, tomato paste, garlic, onion powder, oregano, thyme, brown sugar, and salt, mixing some broth and chopped cabbage into the sauce for added flavor and texture.
The method involves slow cooking the cabbage and filling in this rich sauce, resulting in tender cabbage leaves infused with the savory filling and tomato sauce flavors. The final dish can be garnished with fresh thyme and oregano leaves for a fresh herbal note.
Ingredients
Sauce:
- 1 can diced tomatoes undrained, 28 ounces
- 1 can tomato paste 6 ounces
- 4 garlic minced, cloves
- 1 teaspoon onion powder
- 1 teaspoons oregano dried
- 1 teaspoon thyme dried
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
Filling:
- 1 cabbage such as savoy or green cabbage, large head
- 2 teaspoons vegetable oil
- 1 onion chopped, medium
- 2 cloves garlic minced
- 1 pound ground beef
- 1 tablespoon Worcestershire sauce
- 3/4 cup rice cooked
- 1 egg beaten, large
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon italian herb blend dried
- 1 teaspoon rosemary dried
- 1 1/2 cups chicken broth divided
- 3 tablespoons cornstarch
- 2 tablespoons Parmesan Cheese shredded
- GARNISH:
- thyme fresh
- oregano leaves
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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