Stuffed Whole Cabbage Recipes

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WHOLE STUFFED CABBAGE



Whole Stuffed Cabbage image

In this modern take on the Eastern European comfort food, leaves of Savoy cabbage turn buttery and tender when braised, and ground turkey replaces the usual beef. It's a colorful entree for fall or winter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 2h20m

Yield Serves 6 to 8

Number Of Ingredients 14

1 large egg, plus 1 egg white
1/3 cup kasha (roasted buck- wheat kernels), such as Bob's Red Mill
2/3 cup boiling water
Kosher salt and freshly ground pepper
1 small Savoy cabbage
5 tablespoons extra-virgin olive oil
1 onion, finely chopped (2 cups)
3 medium carrots, shredded (2 cups)
1/2 cup finely chopped fresh parsley, plus more for serving
1/2 cup finely chopped fresh dill, plus more for serving
1 pound ground turkey, preferably dark meat
4 teaspoons unbleached all-purpose flour
1 can (28 ounces) diced tomatoes
Sour cream, for serving

Steps:

  • Whisk egg white in a bowl; stir in kasha to evenly coat. Heat a small saucepan over high; add kasha mixture and cook, stirring constantly, until dry and kernels separate, about 2 minutes. Reduce heat to low; stir in boiling water and a pinch of salt. Cover and cook until water evaporates and kasha is tender, about 8 minutes.
  • With a paring knife, remove core of cabbage. Drop cabbage into a large pot of generously salted boiling water; cook until outer leaves turn bright green and pull easily from head, about 1 minute. Remove outer leaves; transfer to a baking sheet lined with a kitchen towel. Continue boiling cabbage and removing leaves until 12 largest outer leaves are cooked. (Remove remaining cabbage and reserve for another use.) Trim the thick center vein from bottom of each leaf.
  • Preheat oven to 350 degrees. Heat 3 tablespoons oil in a skillet over medium. Add onion; season with salt and pepper and cook, stirring occasionally, until golden, about 10 minutes. Transfer to a large bowl along with cooked kasha; let cool completely. Whisk remaining egg and stir into kasha mixture with carrots, herbs, turkey, and flour. Season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
  • Line an 8‐inch bowl (measured across top) with a double layer of cheesecloth, leaving about 6 inches of overhang. Then line with the 6 prettiest cabbage leaves, overlapping slightly and allowing them to hang over top of bowl. Layer with one‐third of turkey mixture; top with 2 more cabbage leaves. Repeat layering twice with remaining turkey mixture and leaves. Fold in overhanging leaves to cover filling. Gather cheesecloth overhang and lift cabbage up, twisting to tighten into a secure round.
  • Place tomatoes and 1 cup water in an ovenproof pot, such as a Dutch oven; bring to a simmer. Season with salt and pepper; stir in remaining 2 tablespoons oil. Place stuffed cabbage, with twisted part of cheesecloth facing down, in pot. Cover, transfer to oven, and roast, basting occasion‐ ally with tomatoes, until a thermometer inserted in center registers 160 degrees, 40 to 50 minutes. Let cool slightly, then remove cheesecloth and slice cabbage into wedges. Serve with pan sauce, sour cream, and herbs.

STUFFED WHOLE CABBAGE



Stuffed Whole Cabbage image

My husband's fantastic about trying new recipes-like this one I experimented with before getting just right! -Wyn Jespersen, Suffield, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 21

SAUCE:
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 garlic clove, minced
1-1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon brown sugar
1/2 teaspoon salt
FILLING:
1 large head cabbage (4 pounds), such as savoy
2 teaspoons vegetable oil
1 medium onion, chopped
1 pound ground beef
3/4 cup cooked rice
1 large egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups water, divided
3 tablespoons cornstarch
2 tablespoons shredded Parmesan cheese
Optional: Fresh thyme and oregano leaves

Steps:

  • Combine sauce ingredients; set aside. Line a medium bowl with cheesecloth, allowing 6 inches to overhang edges of bowl. Place cabbage in bowl with core facing up. Remove core and center of cabbage, leaving a 1-in. shell. Discard core; chop center cabbage leaves. , Heat large skillet over medium heat; add oil. Cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes. Remove from the heat and cool slightly. In a small bowl, combine beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper. Spoon mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling. , Place 1 cup water, remaining chopped cabbage and remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Bring to a boil. Reduce heat; simmer, covered, until whole cabbage is tender and a thermometer inserted in the middle of the cabbage reads 165°, 1 to 1-1/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm. , Combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly. Boil until thickened, about 2 minutes. Cut cabbage into wedges; serve with sauce and Parmesan cheese. If desired, sprinkle with fresh thyme and oregano leaves.

Nutrition Facts : Calories 306 calories, Fat 14g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 724mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 8g fiber), Protein 17g protein.

WHOLE STUFFED CABBAGE



Whole Stuffed Cabbage image

When I discovered you could stuff a whole cabbage instead of the individual leaves, I never made "cabbage rolls" again. I find this to be much easier and quicker than stuffing the leaves. It is my favorite way to make stuffed cabbage, and the flavor of the stuffed cabbage leaves is not lost by stuffing the head. NOTE: Different varieties of cabbage may take less time to cook.

Provided by Dee514

Categories     Rice

Time 2h15m

Yield 1 Stuffed Cabbage Head, 6 serving(s)

Number Of Ingredients 14

1 (28 ounce) can tomatoes, with their liquid
1 (6 ounce) can tomato paste
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon ground allspice
1 head green cabbage (about 4 pounds)
1 lb ground beef
1 onion, diced
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 cup cooked rice
2 1/2 cups water

Steps:

  • Prepare tomato sauce: In a 3 quart saucepan combine first 6 ingredients.
  • Over high heat, heat to boiling.
  • Reduce heat to low, simmer covered for about 20 minutes.
  • While sauce is cooking, prepare cabbage.
  • Discard any tough outer leaves from cabbage, then carefully remove 2 large leaves and set aside.
  • Cut out the stem and center of the cabbage, leaving a 1 inch thick shell.
  • Dice the cabbage you removed from the center of the head.
  • In a 5 quart Dutch oven, over medium heat, cook ground beef, onion, garlic, salt, pepper and 1 cup diced cabbage until meat is browned and cabbage is tender (about 15 minutes).
  • Stir in rice and 1 cup of tomato sauce, remove from heat.
  • Fill cabbage shell with meat mixture.
  • Cover the opening with reserved cabbage leaves, and tie with clean string.
  • In same dutch oven, stir in water, scraping to loosen brown bits.
  • Add remaining diced cabbage and tomato sauce to pan.
  • Place stuffed cabbage head (stem-end down) in sauce; over high heat, heat to boiling.
  • Reduce heat to low and simmer, basting occasionally, until cabbage is tender (about 1 1/2 hours).
  • When done, remove from Dutch oven and place cabbage in a deep platter, remove string.
  • Spoon sauce over cabbage, slice cabbage head into wedges to serve.

Nutrition Facts : Calories 305.9, Fat 12, SaturatedFat 4.6, Cholesterol 51.4, Sodium 900, Carbohydrate 32.6, Fiber 7, Sugar 14.9, Protein 19.4

STUFFED WHOLE CABBAGE



Stuffed Whole Cabbage image

This twist on cabbage rolls might sound like a lot of work but is quite easy and makes for a great presentation. Your guests will be amazed! It also reheats well and is good cold. This doesn't have the usual tomato based sauce poured on top, but I have done it that way too and both ways are excellent! Be sure you have a clean piece of cheesecloth before starting this recipe. From Food and Drink Magazine, yes AGAIN!

Provided by Leslie

Categories     Pork

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 18

1 medium savoy cabbage or 1 small savoy cabbage
salt
2 tablespoons unsalted butter
2 onions, diced
3 garlic cloves, minced
20 fresh sage leaves, shredded
2 eggs
2 1/2 teaspoons kosher salt
1 teaspoon ground allspice
fresh ground black pepper
1 1/2 lbs ground pork
1 cup fresh breadcrumb
1/4 cup chopped parsley
3 sprigs thyme
1 bay leaf
6 juniper berries, crushed
4 -6 cups chicken stock
one section of clean cheesecloth

Steps:

  • Remove the coarse outside leaves from the cabbage and trim the base. Bring a large pot of salted water to a boil. Blanch the cabbage for 7 minutes, then refresh under cold running water, drain well.
  • Melt the butter in a large frying pan over medium heat, add the onions, season well and cook until softened. Stir in the garlic and sage the set aside to cool.
  • Whisk the eggs, salt, allspice and pepper together. Pour into a large bowl and add the pork and cooled onion mixture. Stir in the bread crumbs, parsley and mix well. Fry a small ball of stuffing to check the seasoning. Adjust the stuffing if necessary-it should be well seasoned, as the cabbage will absorb it.
  • Spread a section of clean cheesecloth on the work surface and place the cabbage in the centre.
  • Open out the leaves carefully, like a flower until you reach the heart and the leaves are small and too brittle to peel back. Starting with the inside circle of leaves, spread about 1 to 2 tbsp (15 to 25 mL) of stuffing onto them, then fold them back around the cabbage heart. Repeat with each layer of leaves, adding more stuffing to the bigger leaves. If you run out of stuffing before the last layer, don't worry, just fold those leaves to reform the cabbage. Bring the cloth up around the cabbage to keep it in place and tie the opposite corners.
  • Place the cabbage, thyme, bay leaf and juniper berries into a large saucepan or flameproof casserole, and pour in enough chicken stock to come at least halfway up the side of the cabbage. Add a little water if necessary.
  • Bring to a boil over high heat, then reduce the heat, cover and simmer for 2 hours. Remove the cabbage and let sit for 10 minutes to drain out excess liquid. Bring the cooking juices to a boil, skim and boil gently to reduce slightly.
  • Remove the cloth from the cabbage. Cut the cabbage into wedges, removing the core, if desired, and serve with the some of the cooking juices spooned over.

Nutrition Facts : Calories 503.9, Fat 32.5, SaturatedFat 12.7, Cholesterol 158.8, Sodium 1420.7, Carbohydrate 23, Fiber 1.6, Sugar 5.3, Protein 28.3

VEGETARIAN WHOLE STUFFED CABBAGE



Vegetarian Whole Stuffed Cabbage image

This hearty and satisfying stuffed cabbage is sure to impress vegetarians and meat eaters alike. Layers of mushrooms, brown rice, marinara sauce and cabbage combine in a large-format version of cabbage rolls, without the need to fill and roll individual leaves. At the table, it slices up perfectly into a main dish showstopper.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 16

5 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound savoy cabbage leaves (10 to 12 leaves from 1 small head)
3 cloves garlic
1 stalk celery, roughly chopped into 1-inch pieces
1 medium carrot, roughly chopped into 1-inch pieces
1 small red onion, roughly chopped into 1-inch pieces
1 tablespoon fresh thyme, finely chopped
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1 pound cremini mushrooms, quartered
1 pound shiitake mushrooms, stems removed, quartered
3/4 cup brown rice
2 tablespoons fresh parsley, finely chopped
2 large eggs, lightly beaten
2 1/2 cups marinara sauce

Steps:

  • Position a rack in the top third of the oven and preheat to 350 degrees F. Rub the inside of a 3-quart round soufflé dish with 1 tablespoon of the olive oil. Set aside.
  • Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes to soften (they will continue to cook in the oven). Gently nudge them into the water with a large spoon if they float to the top during cooking. Drain and set aside.
  • Pulse the garlic in a food processor until finely chopped. Add the celery, carrot and red onion and pulse until finely chopped, scraping down the sides as necessary.
  • Heat a large heavy-bottomed skillet over medium heat. Add 2 tablespoons olive oil with the vegetable mixture, thyme, paprika, crushed red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are softened but not browned, about 4 minutes. Transfer to a large bowl and allow to cool. Reserve the skillet.
  • Pulse the cremini and shiitake mushrooms in batches in the food processor until finely chopped. Heat the reserved skillet over medium heat. Add 1 tablespoon olive oil with half of the mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened and the liquid has released but has not completely evaporated, about 4 minutes. Transfer to the bowl with the cooked vegetable mixture. Repeat with the remaining 1 tablespoon olive oil, remaining mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to the bowl with the cooked vegetable mixture and allow to cool for 5 minutes. Add the brown rice, parsley and eggs to the vegetable mixture, and stir to combine well.
  • Layer enough of the cabbage leaves to cover the bottom and up the sides of the souffle dish in a single layer, overlapping as needed to fill any visible gaps. Use the larger leaves, as the veins are more pronounced; the bottom will be the presentation side after it is cooked and flipped over.
  • Gently spread about 1 2/3 cups of the mushroom mixture in the bottom of the dish in an even layer on top of the cabbage leaves. Evenly spread 5 tablespoons of marinara sauce over the mushroom mixture. Cover with a layer of cabbage leaves. Repeat with another 2 layers of mushroom mixture, marinara sauce and cabbage leaves, until all of the mushroom mixture is used. Reserve the remaining marinara sauce for serving. Tuck the final layer of cabbage neatly into the sides, gently pressing down all around to compact it.
  • Tightly cover the dish with aluminum foil and bake until the cabbage is tender and the rice is cooked through, about 2 hours. Remove from the oven, but do not remove the foil. Allow to cool and set for at least 1 hour.
  • Remove the foil and gently invert the stuffed cabbage onto a serving platter. Serve with the reserved warmed marinara sauce.

WHOLE STUFFED CABBAGE WITH GROUND BEEF



Whole Stuffed Cabbage With Ground Beef image

A recipe for whole stuffed cabbage with ground beef and rice that is topped with cheese and tomato soup.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 2h

Yield 8

Number Of Ingredients 9

1 large head cabbage
1 pound lean ground beef
1 cup grated Cheddar cheese
1/2 cup chopped onion
1 cup uncooked quick-cooking rice
2 (10.75-ounce) cans condensed tomato soup
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup water

Steps:

  • Cut center from cabbage; with a knife, carve out a cavity large enough to hold meat and rice mixture.
  • Mix ground beef, onion, rice, 1 can of soup, salt, and pepper, diced celery, along with remaining cabbage (not core).
  • Place cabbage head in large round casserole dish with 1/2 cup water in the bottom.
  • Fill cabbage with meat mixture; cover and bake 1 1/2 hours at 350 F.
  • Melt the cheese with remaining 1 can of tomato soup.
  • Remove cover from the casserole and pour soup mixture over cabbage head.
  • Return uncovered to oven for 15 minutes.

Nutrition Facts : Calories 310 kcal, Carbohydrate 28 g, Cholesterol 64 mg, Fiber 4 g, Protein 23 g, SaturatedFat 5 g, Sodium 515 mg, Sugar 11 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g

GIANT STUFFED CABBAGE



Giant Stuffed Cabbage image

This stunning stuffed cabbage will delight you with its layers if meat, rice and tomato sauce filling. It slices beautifully, especially if you let it set after it bakes. Although regular green cabbage can be substituted, we prefer savoy cabbage for its deep green color, distinct veining and tender leaves. Don't be too fussy about perfecting the layers; as long as there are no obvious gaps in the bottom and sides of the souffle dish, it will turn out just right.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 14

3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound savoy cabbage leaves (from 1 small head)
1 small onion, finely diced (about 1 cup)
1 clove garlic, finely chopped
1 medium carrot, finely diced (about 1/2 cup)
1 stalk celery, finely diced (about 1/2 cup)
1 tablespoon fresh thyme, finely chopped
1 teaspoon paprika
1 pound ground chuck
2 tablespoons fresh parsley leaves, finely chopped
3/4 cup long-grain rice
1 large egg, lightly beaten
2 1/2 cups marinara sauce

Steps:

  • Position a rack in the top third of the oven and preheat to 350 degrees F. Rub the inside of a 3-quart round soufflé dish with 1 tablespoon of the olive oil. Set aside.
  • Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes to soften (they will continue to cook in the oven). Gently nudge them into the water with a large spoon if they float to the top during cooking. Drain and set aside.
  • Heat a medium nonstick pan over medium heat. Add the remaining 2 tablespoons olive oil with the onion, garlic, carrot, celery, thyme, paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently with a heatproof silicone spatula, until vegetables are softened but not browned, about 4 minutes. Transfer to a large bowl and allow to cool for 5 minutes.
  • Add the meat, parsley, rice, egg, 1 teaspoon salt and 1/2 teaspoon pepper to the vegetable mixture. Stir to combine well using the spatula.
  • Layer enough of the cabbage leaves to cover the bottom and up the sides of the souffle dish in a single layer, overlapping as needed to fill any visible gaps. Use the larger leaves as the veins are more pronounced; the bottom will be the presentation side after it is cooked and flipped over.
  • Gently spread about 1 1/4 cups of the meat mixture in the bottom of the dish in an even layer on top of the cabbage leaves. Evenly spread 4 tablespoons of marinara sauce over the meat mixture. Cover with a layer of cabbage leaves. Repeat with another layer of meat mixture, marinara sauce and cabbage leaves until all the meat mixture is used. Reserve the remaining marinara sauce for serving. Tuck the final layer of cabbage neatly into the sides, gently pressing down all around to compact it.
  • Tightly cover the dish with aluminum foil and bake until the cabbage is tender and the rice is cooked through, about 1 hour 40 minutes. Remove from the oven, but do not remove the foil. Allow to cool and set for at least 1 hour. Remove the foil and gently invert the stuffed cabbage onto a serving platter. Serve with the reserved warmed marinara sauce.

INSIDE-OUT STUFFED CABBAGE



Inside-Out Stuffed Cabbage image

Preparing stuffed cabbage rolls can be time-consuming, but this version with butternut squash has the classic flavors -and it's table ready in just 30 minutes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1 pound ground beef
2 cups cubed peeled butternut squash (about 12 ounces)
1 medium green pepper, chopped
1 envelope Lipton beefy onion soup mix
1 tablespoon brown sugar
1 can (11-1/2 ounces) Spicy Hot V8 juice
1 cup water
6 cups chopped cabbage (about 1 small head)
1/2 cup uncooked instant brown rice

Steps:

  • In a Dutch oven, cook and crumble beef with squash and pepper over medium-high heat until no longer pink; drain. Stir in soup mix, brown sugar, V8 juice, water and cabbage; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, 8-10 minutes, stirring occasionally. , Stir in rice; return to a boil. Simmer, covered, 5 minutes. Remove from heat; let stand, covered, until rice is tender, about 5 minutes.

Nutrition Facts : Calories 382 calories, Fat 15g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 841mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 7g fiber), Protein 25g protein.

STUFFED CABBAGE



Stuffed Cabbage image

This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.

Provided by Barb

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 13h10m

Yield 8

Number Of Ingredients 7

1 large head cabbage
1 pound lean ground beef
1 egg, beaten
1 onion, finely diced
¾ cup cooked white rice
salt and pepper to taste
1 (10.75 ounce) can condensed tomato soup

Steps:

  • Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
  • Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
  • Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g

STUFFED CABBAGE WITH PORK



Stuffed Cabbage With Pork image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, project, appetizer

Time 2h30m

Yield Eight or more servings

Number Of Ingredients 20

1 3-pound head cabbage
4 tomatoes, about 1 pound
1 tablespoon corn, peanut or vegetable oil
2 cups finely chopped onions
2 1/2 teaspoons finely minced garlic
1 teaspoon dried thyme
1/4 teaspoon ground cloves
1 1/2 pounds ground lean pork
1/2 cup finely chopped parsley
1 cup fine, fresh bread crumbs
2 eggs, lightly beaten
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
1 1/2 cups coarsely chopped onions
1 cup finely chopped celery
1 bay leaf
2 whole allspice
1/2 cup dry white wine
3 cups fresh or canned chicken broth

Steps:

  • Carefully cut away the bottom center core of the cabbage. Pull off and discard any tough or blemished outer leaves.
  • Bring enough water to the boil to cover the cabbage when it is added. Drop the cabbage into the water and cook, turning occasionally, about 10 to 15 minutes.
  • Drain the cabbage and run it briefly under cold water. Place the cabbage cored side down to drain further.
  • Meanwhile, cut away the cores of the tomatoes. Cut the tomatoes into one-half-inch cubes. There should be about three cups. Set aside.
  • Heat the oil in a heavy skillet and add the two cups of finely chopped onions and two teaspoons of the garlic. Cook, stirring, until the onions are wilted. Sprinkle with one-half teaspoon of the thyme and add the cloves. Cook, stirring occasionally, about five minutes. Scrape the mixture onto a plate and let cool.
  • Preheat the oven to 375 degrees.
  • Put the pork in a large mixing bowl and add the parsley, bread crumbs, eggs, salt and pepper. Add the cooled onion and garlic mixture and blend thoroughly with the hands.
  • Lay out a rectangle of cheesecloth of double thickness measuring about 17 by 24 inches (folded measure).
  • Place one of the large outer leaves, rounded side up, just off center with the stem pointing outside. Add a second leaf, the leaf ends slightly overlapping. Add a total of eight leaves, the leaf edges overlapping to form a circle.
  • Add two cups of the pork mixture to the center of the leaves and spread it out slightly. Cover with a second layer of six fairly large leaves, stem point outside and with the leaf edges overlapping. Add two more cups of the pork mixture to the center and spread it out slightly. Add a third layer of leaves, edges overlapping, and the remaining pork mixture. Bring up the edges of the cloth rectangle and pull tightly to reassemble the mass into a large cabbage shape. Twist the ends of the cheesecloth bag tightly and tie tightly with string. Cut off the excess cheesecloth ends.
  • Heat the butter in a heavy casserole large enough to hold the stuffed cabbage comfortably without crowding. Add the one and one-half cups of coarsely chopped onions, celery, bay leaf and remaining one-half teaspoons of garlic and thyme and cook briefly until the mixture is wilted. Add the tomatoes and allspice, salt and pepper. Bring to the boil and cook about one minute.
  • Add the wine and broth. Put in the stuffed cabbage, tied side down, and cover closely. Bring to the boil and simmer one and one-half hours or until the internal temperature reads 170 degrees.
  • Remove the cabbage from the casserole. Cut away and remove the cheesecloth bag. Line a mixing bowl with a sieve and pour the liquid and solids from the casserole into it. Strain, pressing the solids to extract as much liquid as possible. Reheat this sauce.
  • Cut the cabbage into pie-shaped wedges and serve with the hot sauce.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 1252 milligrams, Sugar 11 grams, TransFat 0 grams

STUFFED CABBAGE



Stuffed Cabbage image

Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 15

2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic clove, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish

Steps:

  • Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
  • In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
  • Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
  • Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
  • In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
  • Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

STUFFED WHOLE CABBAGE



Stuffed Whole Cabbage image

Number Of Ingredients 19

SAUCE:
1 (28-ounce) can tomato with liquid, cut up
1 (6-ounce) can tomato paste
1 clove garlic, minced
1-1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon brown sugar
1/2 teaspoon salt
FILLING:
1 pound ground beef
1 medium onion, chopped
1 large head cabbage (4 pounds)
3/4 cup cooked rice
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
2-1/4 cups water, divided
3 tablespoons cornstarch
2 tablespoons shredded Parmesan cheese

Steps:

  • Combine sauce ingredients set aside. In a skillet, cook beef and onion until meat is browned and onion is tender remove from the heat and drain. Leaving a 1-in. shell and the core intact, cut out and chop the inside of the cabbage. To beef, add 1 cup chopped cabbage, 1 cup sauce, rice, egg, salt and pepper mix well. Spoon into cabbage shell. Place 2 cups water, the remaining chopped cabbage and the remaining sauce in a Dutch oven mix well. Carefully add stuffed cabbage, meat side up. Cover and bring to a boil. Reduce heat cover and simmer 1-1/2 hours or until whole cabbage is tender. Remove cabbage to a serving platter and keep warm. Combine the cornstarch and remaining water add to Dutch oven. Bring to a boil, stirring constantly boil for 2 minutes. Pour over the cabbage sprinkle with Parmesan cheese. Cut into wedges to serve.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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2021-12-15 In a large bowl, combine the ground beef, pork, onion, egg, milk or cream, breadcrumbs, rice, parsley, salt and pepper. Mix gently to combine. Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch casserole dish. Ladle 1 …
From thepioneerwoman.com


WHOLE STUFFED CABBAGE | RECIPE - RACHAEL RAY SHOW
Heat olive oil, 2 turns of the pan, in a large Dutch oven with a lid over medium heat. Add onions and garlic, and season with salt. Add bay and stir 8-10 minutes. Add wine and simmer 2 minutes then add grated tomatoes and passata. Bring to bubble …
From rachaelrayshow.com


STUFFED WHOLE CABBAGE RECIPE [VIDEO] | RECIPE IN 2022 | CABBAGE …
Feb 26, 2022 - Stuffed Whole Cabbage is filled with seasoned ground beef and rice, then simmered in a rich, herb tomato sauce until tender and perfect. Feb 26, 2022 - Stuffed Whole Cabbage is filled with seasoned ground beef and rice, then simmered in a rich, herb tomato sauce until tender and perfect. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com


STUFFED WHOLE CABBAGE RECIPE - COOKIST.COM
Add the eggs, cheese, parsley, salt, and pepper. Mix. Spoon the prepared ground meat and vegetable mixture into the cabbage leaves. Use the plastic wrap to close the leaves and to form a ball. Tie with kitchen thread. Put in a saucepan, pour in the broth, and cover with a lid. Bake for 60 minutes at 180°C / 350°F.
From cookist.com


STUFFED WHOLE CABBAGE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2021-03-03 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.
From sweetandsavorymeals.com


50 RECIPES THAT USE A WHOLE HEAD OF CABBAGE | ALLRECIPES
2022-02-25 This top-rated version has over 900 five-star ratings and uses of whole head of cabbage. ... are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves," says NicoleMcmom. "The hint of allspice and slight tang from vinegar create a perfect balance in this dish." 48 of 51 …
From allrecipes.com


SMOKED WHOLE CABBAGE WITH BACON/ONION STUFFING
2017-01-23 Heat the reserved bacon fat in a skillet on medium heat and add the diced onion. Sauté, stirring often, until the onion becomes soft and translucent (about 5 minutes). Add the bacon crumbles and ¼ C of the BBQ sauce to the onions stirring to incorporate. Remove from heat. Spoon this mixture into the cavity of the cabbage.
From memphisgrills.com


STUFFED CABBAGE RECIPE - BBC FOOD
Method. Blanch the cabbage leaves in boiling salted water for 1–2 minutes. Meanwhile, melt the butter in a frying pan and gently fry the onion and garlic until soft and translucent. Transfer the ...
From bbc.co.uk


STUFFED WHOLE CABBAGE - LUNCH RECIPES
Stuffed Whole Cabbage might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains around 31g of protein, 32g of fat, and a total of 543 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of bay leaf, garlic cloves, ground allspice, and a handful of other ...
From fooddiez.com


OLD-FASHIONED STUFFED CABBAGE RECIPE - THE SPRUCE EATS
2021-12-22 Chop half of the remaining cabbage and add this to the beef and rice mixture. Roll up about 1/4 cup of the meat mixture in each cabbage leaf. Reserve any remaining meat mixture. At this point, preheat the oven to 350 F. Then, in the same large skillet, sauté 2 cloves of garlic in the olive oil until tender, about 2 to 3 minutes.
From thespruceeats.com


STUFFED WHOLE CABBAGE - RECIPE | COOKS.COM
Into same Dutch oven, stir water, scraping to loosen brown bits. Add remaining diced cabbage and tomato sauce. Place stuffed cabbage, stem end down, in sauce; over high heat, heat to boiling. Reduce heat to low, cover; simmer until cabbage is tender, about 1 1/2 hours, basting occasionally. To serve, place cabbage in deep platter, discard string.
From cooks.com


STUFFED WHOLE CABBAGE | DINNER IDEAS | DINNER RECIPES | EASY …
Preheat the oven to 400°F (200°C). Step 1. 2. Place cabbage on the cutting board with core facing up. Remove core and center of cabbage, leaving a 1-in. shell. Step 2. 3. In a large bowl, combine the ground meat, minced toast, minced onion and …
From tastelife.tv


STUFFED WHOLE CABBAGE RECIPE: EASIER THAN CABBAGE ROLLS - COOK IT
2020-06-18 Knead the filling with your hands. Stuff the cabbage with ground meat and place it on a baking sheet with the hole down. Bake it in the oven for 15 minutes at 390 °F. Meanwhile, fry onion, carrot, celeriac, and leeks in a skillet. Add tomato paste (or sauce), wine, water, and mix.
From cookit.guru


RECIPE: STUFFED WHOLE CABBAGE STEP BY STEP WITH PICTURES
Author of the recipe. Ingredients for whole stuffed cabbage. White cabbage / Cabbage - 1.4 kg Onion - 2 pcs Rice (boiled) - 100 g Tomato (large) - 2 pcs Ground beef - 750 g Bacon - 200 g Salt - to taste Black pepper (freshly ground) - to taste Chicken egg - 3 pcs How to cook whole stuffed cabbage step by step with photos. I would like to point out right away that the cooking process …
From handy.recipes


ITALIAN STUFFED CABBAGE ROLL RECIPE - PARADE.COM
2022-05-06 How to Make Cabbage Rolls. (iStock) Place the whole head of cabbage in the microwave and cook on high for 15 minutes. In a bowl, mix together the browned ground beef, rice, onion, parsley ...
From parade.com


STUFFED CABBAGE {KAPUSTA FASZEROWANA} - POLISH YOUR KITCHEN
2021-08-02 Place meat in a large bowl. Add minced onion and garlic, eggs and spices. Squeeze milk out of rolls and add to meet mixture. Massage mixture with your hands until well combined, for about 4-5 minutes. Cut cabbage into quarters making sure the core keeps each quarter intact.
From polishyourkitchen.com


STUFFED WHOLE CABBAGE RECIPE | TASTE OF HOME
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From staging2.tasteofhome.com


STUFFED WHOLE CABBAGE | RECIPE | RECIPES, CABBAGE RECIPES, …
Cabbage Ideas. Cabbage Rolls Recipe. Budget Cooking. Cauliflowers. Stuffed Cabbage Cake (PROUD ITALIAN COOK) I have to say right off the bat that this post was solely inspired by a photo I saw in the beautiful new cookbook by Mimi Thorisson, A Kitchen In France. In fact she posted the recipe recently on her. dariajobst.
From pinterest.com


RECIPE: ROASTED STUFFED WHOLE CABBAGE - HOUSTON CHRONICLE
2020-03-10 Place the stuffed cabbage head with the cut side down in an 8-inch by 8-inch baking dish. Add 1/2 cup water to the dish. Cover the dish with foil and bake at 350 degrees until tender and cooked ...
From houstonchronicle.com


RECIPE - STUFFED WHOLE CABBAGE
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From lcbo.com


STUFFED WHOLE CABBAGE RECIPE - FOOD REPUBLIC
2012-12-13 Directions. Melt the butter in a large skillet over medium heat. Add the onions, shallots, leeks, carrots, celery, thyme and garlic and season to taste with salt and pepper. Cover and cook until the vegetables are soft and just beginning to color, stirring occasionally, about 15 minutes. Meanwhile, combine the breadcrumbs and yogurt in a large ...
From foodrepublic.com


STUFFED WHOLE CABBAGE - BIGOVEN.COM
Stuffed Whole Cabbage recipe: Try this Stuffed Whole Cabbage recipe, or contribute your own. Add your review, photo or comments for Stuffed Whole Cabbage. American Main …
From bigoven.com


STUFFED WHOLE CABBAGE - LUNCH RECIPES
You can never have too many side dish recipes, so give Stuffed Whole Cabbage a try. One portion of this dish contains approximately 31g of protein, 28g of fat, and a total of 527 calories. This recipe serves 9. From preparation to the plate, this recipe takes around 3 hours and 10 minutes. Head to the store and pick up bay leaves, breadcrumbs ...
From fooddiez.com


WHOLE STUFFED CABBAGE WITH MEATBALLS - THERESCIPES.INFO
In a medium bowl, combine the ground beef, bread crumbs, egg, salt, and pepper. Using about 1 tablespoon of the mixture for each, form the mixture into 1-inch meatballs. Place half of the shredded cabbage in a large pot, then add the meatballs. Spoon the cranberry sauce over the meatballs, then add the remaining cabbage.
From therecipes.info


THE MEATHEAD: WHOLE STUFFED CABBAGE | BASICS
2021-09-24 Pre-heat oven to 350°F. Cut the cabbage in half from top to bottom through the stem end. Pull or scoop out some of the inner leaves to create a hollow space in each cabbage half. Use a spoon if necessary. Rough chop the leaves pulled from the cabbage. Heat oil in a skillet over medium heat.
From basicsmarket.com


BA'S BEST STUFFED CABBAGE RECIPE | BON APPéTIT
2017-03-03 Step 2. Melt butter in a large Dutch oven over medium heat until foamy. Add onion mixture and bay leaves and cook, stirring often, until onion is translucent and starting to brown, about 5 minutes ...
From bonappetit.com


STUFFED WHOLE CABBAGE RECIPE: HOW TO MAKE IT | TASTE OF HOME
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From stage.tasteofhome.com


WHOLE GRAIN & ITALIAN SAUSAGEâ€"STUFFED CABBAGE RECIPE
Crumble sausage into bulgur mixture; stir well to combine. Step 4. Add water to a large Dutch oven to a depth of 2 inches; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add cabbage leaves to steamer. Steam cabbage, covered, 6 minutes or until tender and pliable.
From myrecipes.com


WHOLE30 STUFFED CABBAGE - A FAMILY FEAST®
2016-03-01 Add onions and fennel seeds and sauté for 3 minutes. Remove from heat to cool. In a large bowl, add ground beef, ground pork, eggs, salt, pepper, basil, oregano, garlic powder, almond flour, cauliflower rice and onion and prosciutto mixture. Mix thoroughly to combine. Preheat oven to 350 degrees F.
From afamilyfeast.com


THE BEST STUFFED CABBAGE CASSEROLE - BREAD AND BUCKS
2021-11-17 How To Make Stuffed Cabbage Casserole. Preheat oven to 350 degrees. Wash the cabbage and chop into bite sized pieces. Place the cabbage in a large pot with a little water on the bottom. You can also add a a pinch of salt and pepper to the cabbage. Place the lid on the pot and start cooking the cabbage until it softens, about 20 minutes ...
From breadandbucks.com


RACHAEL RAY: WHOLE STUFFED CABBAGE RECIPE - RECAPO
Rachael Ray: Whole Stuffed Cabbage Recipe Directions. Heat the olive oil in a large Dutch oven with a lid over medium heat. Add the wine and simmer for 2 minutes before adding the passata and grated tomatoes. Use a sharp knife to cut deep into the cabbage, all the way around the core, then remove and finely chop.
From recapo.com


COOK WHOLE HEAD OF CABBAGE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


STUFFED WHOLE CABBAGE — THE YUMMY VEGAN
2021-06-01 Place the entire Stuffed Cabbage into the Dutch Oven and cover with the Tomato sauce. 11. Cover and bake for 1 hour to 1 hour 15 minutes at 350. Baste the Cabbage with the Tomato sauce every 20 minutes. 12. Allow to cool for …
From theyummyvegan.com


STUFFED CABBAGE ROLLS RECIPE WITH CREAMY TOMATO GARLIC SAUCE
2016-12-04 To make the tomato sauce, heat oil in a pan over medium flame. Add the chopped garlic and saute for a few seconds and don't allow it to turn brown. Stir in the tomato puree along with a little salt, sugar and chilli powder and allow it to come to a boil. Once it comes to a boil, turn the heat to low and simmer for 4 to 5 minutes until the sauce ...
From archanaskitchen.com


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