A delicious one-pot recipe! It tastes warm and comforting!
Stuffed cabbage is a dish that includes cooked cabbage leaves filled with a variety of fillings. It can be filled with meat like beef, pork, or lamb. There is usually a grain like rice or barley. Sometimes mushrooms and vegetables are used in the filling. The cabbage leaves are stuffed with filling ingredients before they are baked, steamed, or simmered. It is difficult to pin point where stuffed cabbage rolls were invented because there are recipes for it in Asian, European, and African cuisine.
Stuffed cabbage was always welcome in our home growing up. My father made Asian and European versions of it. I think he and I were the only ones that actually liked cabbage in our household. When I was in college I actually became friends with a lot of people who were Polish and these friendships influenced how I cooked with cabbage. Which is why when I make cabbage rolls they tend to be more in the style of Polish cuisine. Every time I eat it I feel such comfort and warmth. Please enjoy this recipe!
Stuffed Cabbage Recipe
Yields 4 servings
Prep Time 20 minutes Bake Time 60 minutes
Specialty Tools: Dutch oven or a heavy lidded oven proof pot
Wine Pairing: Riesling or Cabernet Sauvignon
Ingredients
Jar of Tomato Sauce (18 ounces)
12 cabbage leaves
Filling:
1 pound ground beef
1 large egg
1/4 cup yellow onion, chopped
1/4 cup uncooked white rice
1/4 cup dried bread crumbs
1/2 teaspoon fresh thyme, or 1/4 teaspoon dried thyme
Salt and Pepper to taste
Directions
Preheat oven to 350 F.
Place all the filling ingredients in a large bowl and mix together with a large wooden spoon or your hands.
Place the sauce in the Dutch oven.
Assembly: Place 1/4 cup of filling onto a cabbage leaf. Fold in the seams and tuck in the sides.
Place half the cabbage bundles, seam side down onto the sauce.
Cover the dish with the lid and bake for 60 minutes or until the meat is cooked and the rice is tender.
Serve hot.
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