Stuffed Cabbage Rolls

Published on March 2, 2020 | By

I was shopping at the local Farmer’s Market last weekend and one of the vendors had displayed a magnificent bunch of deep purple and rich dark green cabbage cabbage leaves. How could I resist? They reached out and spoke to me and said, “stuffed cabbage.”A simple, yummy and flexible recipe that allows you the freedom to add your favorite spices and call it your own.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 head green cabbage
  • 11/2 lbs of ground meat: some combination of pork or ground turkey or beef
  • 2 small onions, diced
  • 4 cloves garlic, minced
  • 3 TBSP fresh parsley
  • 1- 35 oz can of peeled tomatoes, drained, seeded and chopped
  • 2 cups of cooked rice
  • 1 egg, lightly beaten
  • 1-8oz can of tomato sauce
  • salt & pepper to taste

Instructions

  1. Remove outer leaves from cabbage. Preserve 12 -16 large leaves for stuffing. Bring a large pot of water with a tsp of salt to a boil. Blanche the cabbage leaves for about 2 minutes or until soft. Set aside to cool. Preheat oven to 350 degrees. 1/3 cup of tomato/pasta sauce, salt & pepper. Stir in egg.
  2. Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside. I usually use brown rice, basmati or short grain.
  3. Cook ground beef, pork or turkey. Remove from the pot and drain. Add onions, garlic & seasonings and cook until tender. Stir in partially cooked rice and half of the diced tomatoes. Mix in the lightly beaten egg.
  4. Mix tomato sauce and remaining chopped tomatoes in in a small pot and bring to a simmer over low heat.
  5. Spread a very thin layer of the tomato sauce mixture in a 9x13 deep glass baking dish. Remove any thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. Repeat with remaining cabbage leaves.
  6. Pour the tomato sauce over the cabbage and cover tightly with foil. Bake for 45 minutes. Let cool 15 minutes before serving.
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