Stuffed Cabbage. I have always been a fan of Cabbage.
There are so many ways to eat Cabbage.
Cabbage Soups, Baked Cabbage, Roasted Cabbage, Brussel Sprouts.
A favorite of mine is Stuffed Cabbage.
There are hundreds of different cabbages grown worldwide, each carrying its own color and texture.
Cabbage is one of the very best vegetables you could eat.
The benefits of this leafy green are major.
Cabbage has been known to help prevent Type 2 Diabetes. Did you know that?
It is full of antioxidants which links it to decreasing several cardiovascular diseases.
Another great benefit of this healthy vegetable is it contains Sinigrin.
Sinigrin has been shown to have properties that aid in the prevention of different cancers.
If cabbage hasn't been on your list of foods, it is highly recommended.
For a delicious easy stuffed cabbage recipe, keep reading.
Starting with fresh Cabbage is key to making this tasty dish.
Of course, not all of us have the time or the means to grow Cabbage fresh in our back yard.
That's ok! Choosing the right Cabbage from the store will help.
Look for one that has no wilted leaves, looks nice and crisp and light green.
Softening the leaves will make them easier to work with.
Simply cut off the stem from the bottom, and the leaves should be pulled off easily.
Boil them in a large pot of water with a sprinkle of salt.
Boil no more than 2 to 3 minutes and they should be perfect.
Before you start rolling these babies, you need to remove any pieces of stem that are left behind.
This is simple, just cut a small triangle out of the bottom of each leaf.
Doing this step will make it much easier to roll and help hold together.
For this recipe, I use Beef.
If Beef is not something you like or want, feel free to use a different meat.
You could use shredded Chicken, Sausage, or even Lamb.
Rolling these delicious filled Cabbage leaves might seem tricky, but it is quite simple.
Think of rolling up a Burrito. Tucking in the sides as you roll it up.
It's the same concept. The perfect roll holds the yummy filling inside.
Once all your leaves are stuffed and rolled, line them in a baking dish.
Placing them open side down will ensure they do not come apart while cooking.
Using a disposable pan is helpful.
It is less mess, just toss it when you are done.
For the final touch on your Cabbage rolls, is the delicious savory Tomato Herb sauce.
This sauce adds the perfect balance between the cabbage, the meat filling, and pulls it all together in one delicious bite.
I recommend using fresh Tomatoes if you have them, but it isn't necessary.
Once you have prepared that savory Tomato sauce, spread that delicious sauce all over the top of your rolls.
As it bakes, the sauce will thicken and coat each roll.
Every bite, you will get the perfect taste of Cabbage, meat, and sauce.
The Cabbage Rolls
10 to 15 Cabbage Leaves
1 pound of Ground Beef
1/4 cup of uncooked White Rice
1/4 Cup of Italian Bread Crumbs
2 Tbsp of Parsley
2 Tbsp of Parmesan
2 Tsp of Oregano
2 Tsp of Garlic Powder
1 Tsp of Salt
1 Tsp of Black Pepper
The Sauce
2 Tbsp of Olive Oil
1/2 Onion, finely chopped
3 Garlic Cloves, finely chopped
1 (6oz) can of Tomato paste
1 (28oz) can of diced Tomatoes
2 Tbsp of Balsamic Vinegar
2 Tsp of Basil
2 Tsp of Oregano
2 Tsp of Parsley
2 Tsp of Thyme
2 Tsp of Garlic Powder
1 Tsp of Salt
1 Tsp of Black Pepper
1. Preheat the oven to 350 degrees.
2. Bring a large pot of water to a boil.
3. Boil Cabbage leaves for 2 to 3 minutes just to soften them. Remove them from the water and let drain on a paper towel lined tray.
4. In a large skillet, add Olive Oil and heat. Watch carefully not to overheat because Olive Oil will burn.
5. Once skillet is hot, add your Onion and Garlic. Saute until soft, translucent and slightly golden brown.
6. Add Tomato Paste. Stir. Cook for 2 to 3 minutes
7. Add Tomatoes, Vinegar, and spices. Stir. Simmer for 20 minutes.
8. While the sauce is simmering, cut the stem off of the bottom of the cabbage. Immerse the cabbage into the boiling water and boil for 2 to 3 minutes. Using tongs, gently tug at the leaves until they pull away from the cabbage. Repeat this step until you have a nice bunch of leaves. Place the leaves on a paper towel lined tray to drain.
9. Time to make the filling. In a large bowl raw ground beef, 1 cup of the sauce, rice, bread crumbs, and spices. Mix until blended well.
10. Using a paring knife cut a triangular piece from the bottom of each cabbage leaf, removing any left behind stem.
Spread a thin layer of sauce on the bottom of your baking dish.
11. Place a 1/4 cup of the filling at the top of each cabbage leaf. Gently start rolling the leaf. Roll the top of the leaf over the meat, and give a gentle squeeze to form the meat. Continue rolling the leaf tucking in the sides as you roll it. Once completely rolled, place open side down in the bottom of your dish. Repeat this step until all rolls are done.
12. Spoon the remaining sauce over the top of each cabbage roll. Cover with aluminum foil and bake for 1 hour and 15 minutes.
13. Garnish with Parmesan and serve.
There are so many ways to eat Cabbage.
Cabbage Soups, Baked Cabbage, Roasted Cabbage, Brussel Sprouts.
A favorite of mine is Stuffed Cabbage.
There are hundreds of different cabbages grown worldwide, each carrying its own color and texture.
Cabbage is one of the very best vegetables you could eat.
The benefits of this leafy green are major.
Cabbage has been known to help prevent Type 2 Diabetes. Did you know that?
It is full of antioxidants which links it to decreasing several cardiovascular diseases.
Another great benefit of this healthy vegetable is it contains Sinigrin.
Sinigrin has been shown to have properties that aid in the prevention of different cancers.
If cabbage hasn't been on your list of foods, it is highly recommended.
For a delicious easy stuffed cabbage recipe, keep reading.
Fresh Is Best
Starting with fresh Cabbage is key to making this tasty dish.
Of course, not all of us have the time or the means to grow Cabbage fresh in our back yard.
That's ok! Choosing the right Cabbage from the store will help.
Look for one that has no wilted leaves, looks nice and crisp and light green.
Soften The Leaves
Softening the leaves will make them easier to work with.
Simply cut off the stem from the bottom, and the leaves should be pulled off easily.
Boil them in a large pot of water with a sprinkle of salt.
Boil no more than 2 to 3 minutes and they should be perfect.
Prep The Leaves
Before you start rolling these babies, you need to remove any pieces of stem that are left behind.
This is simple, just cut a small triangle out of the bottom of each leaf.
Doing this step will make it much easier to roll and help hold together.
Time to Fill
For this recipe, I use Beef.
If Beef is not something you like or want, feel free to use a different meat.
You could use shredded Chicken, Sausage, or even Lamb.
Get Rolling
Rolling these delicious filled Cabbage leaves might seem tricky, but it is quite simple.
Think of rolling up a Burrito. Tucking in the sides as you roll it up.
It's the same concept. The perfect roll holds the yummy filling inside.
Line Them Up
Once all your leaves are stuffed and rolled, line them in a baking dish.
Placing them open side down will ensure they do not come apart while cooking.
Using a disposable pan is helpful.
It is less mess, just toss it when you are done.
The Finishing Touch
For the final touch on your Cabbage rolls, is the delicious savory Tomato Herb sauce.
This sauce adds the perfect balance between the cabbage, the meat filling, and pulls it all together in one delicious bite.
I recommend using fresh Tomatoes if you have them, but it isn't necessary.
That Savory Topping
Once you have prepared that savory Tomato sauce, spread that delicious sauce all over the top of your rolls.
As it bakes, the sauce will thicken and coat each roll.
Every bite, you will get the perfect taste of Cabbage, meat, and sauce.
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Ingredients
The Cabbage Rolls
10 to 15 Cabbage Leaves
1 pound of Ground Beef
1/4 cup of uncooked White Rice
1/4 Cup of Italian Bread Crumbs
2 Tbsp of Parsley
2 Tbsp of Parmesan
2 Tsp of Oregano
2 Tsp of Garlic Powder
1 Tsp of Salt
1 Tsp of Black Pepper
The Sauce
2 Tbsp of Olive Oil
1/2 Onion, finely chopped
3 Garlic Cloves, finely chopped
1 (6oz) can of Tomato paste
1 (28oz) can of diced Tomatoes
2 Tbsp of Balsamic Vinegar
2 Tsp of Basil
2 Tsp of Oregano
2 Tsp of Parsley
2 Tsp of Thyme
2 Tsp of Garlic Powder
1 Tsp of Salt
1 Tsp of Black Pepper
Instructions
1. Preheat the oven to 350 degrees.
2. Bring a large pot of water to a boil.
3. Boil Cabbage leaves for 2 to 3 minutes just to soften them. Remove them from the water and let drain on a paper towel lined tray.
4. In a large skillet, add Olive Oil and heat. Watch carefully not to overheat because Olive Oil will burn.
5. Once skillet is hot, add your Onion and Garlic. Saute until soft, translucent and slightly golden brown.
6. Add Tomato Paste. Stir. Cook for 2 to 3 minutes
7. Add Tomatoes, Vinegar, and spices. Stir. Simmer for 20 minutes.
8. While the sauce is simmering, cut the stem off of the bottom of the cabbage. Immerse the cabbage into the boiling water and boil for 2 to 3 minutes. Using tongs, gently tug at the leaves until they pull away from the cabbage. Repeat this step until you have a nice bunch of leaves. Place the leaves on a paper towel lined tray to drain.
9. Time to make the filling. In a large bowl raw ground beef, 1 cup of the sauce, rice, bread crumbs, and spices. Mix until blended well.
10. Using a paring knife cut a triangular piece from the bottom of each cabbage leaf, removing any left behind stem.
Spread a thin layer of sauce on the bottom of your baking dish.
11. Place a 1/4 cup of the filling at the top of each cabbage leaf. Gently start rolling the leaf. Roll the top of the leaf over the meat, and give a gentle squeeze to form the meat. Continue rolling the leaf tucking in the sides as you roll it. Once completely rolled, place open side down in the bottom of your dish. Repeat this step until all rolls are done.
12. Spoon the remaining sauce over the top of each cabbage roll. Cover with aluminum foil and bake for 1 hour and 15 minutes.
13. Garnish with Parmesan and serve.
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