Stuffed cabbage is an easy and delicious meal. With a savory filling baked inside cabbage leaves topped with a tangy tomato sauce, this recipe is sure to please.
Bring a large pot of water to a boil. Immerse the head of cabbage in boiling water for a few minutes until it’s limp and flexible.
Ingredients
Stuffed cabbage is a dish that’s easy to prepare and can be served with a variety of side dishes. From a fresh salad to mashed potatoes and spaetzle, any of these can pair well with the flavors in this meal.
To prepare the cabbage, place it whole in a pot of boiling water and let it cook slightly; this softens the leaves and makes them easier to remove. Core the head and peel off the leaves; discard the thick center rib.
Spread a cup of the sauce in the bottom of a large baking dish. Remove the hard triangular rib at the base of each leaf and place about 1/3 to 1/2 cup filling in an oval shape near the end of each leave; roll up tightly, tucking the sides as you go. Repeat until all the leaves are rolled; arrange in the dish with sauce poured over the top. Cover and bake 1 hour 15 minutes.
Preparation
Preparation of stuffed cabbage can be a bit labor intensive, but the finished product is worth it. To begin, bring a large pot of water to a boil and season it with salt. Cut off the thick core of a head of cabbage, then gently pull off six or seven whole leaves from the outer side, being careful not to tear them. If the leaves are stiff, submerge them in the boiling water for a few minutes to soften them up.
Place a heaping spoonful of meat mixture in the center of each leaf and roll it up, tucking in the sides as you go. To help the rolls stay rolled, you can use toothpicks to secure them shut.
While the cabbage is cooking, prepare the sauce. Saute the grated carrots with a little oil and butter and stir in marinara sauce. Add a bit of sugar to the sauce; it helps cut down on the acidity of the tomato.
Cooking
To avoid overcooking the cabbage, use a meat thermometer to check for doneness. If the ground beef reaches an internal temperature of 160degF it is cooked through and ready to serve.
To cook the cabbage, bring a large pot of water to a boil. Place a few cabbage leaves in the boiling water until they are soft and flexible, about 4-5 minutes. Remove the leaves to a colander to drain and cool.
Once the cabbage is cooled, spread a layer of sauce in a baking dish. Using a paring knife, remove the hard triangular rib from each cabbage leaf. Place 1/3 cup of filling in the center of each leaf. Using your fingers, fold the sides of the cabbage around the filling and roll into a little bundle. Place seam side down on top of the sauce in the baking dish.
Stuffed cabbage is a versatile main dish that can be served with almost anything. The classic pairing is a simple green salad, but side dishes like mashed potatoes also work well.
Serving
While stuffed cabbage is considered a full meal on its own, you may wish to serve it with additional sides. For example, a bowl of fresh sauerkraut can provide a balance to the cabbage rolls as well as a healthy dose of fiber, vitamins and minerals. Another good side dish is a plate of garlic roasted carrots that can be very satisfying.
The filling in this recipe starts with white rice, a pound of ground beef, chopped onion and an egg that is added to help hold the mixture together. It is then placed onto a blanched (or briefly boiled) cabbage leaf that is folded over the filling and tightly rolled. This roll is then placed into a baking dish with a layer of the sauce and then baked until the filling is cooked through and the tomato sauce has thickened.
To make this easy stuffed cabbage, start with boiling the outer leaves of the cabbage to soften them and then removing the hard triangular rib from each leaf. Next blanch the remaining outer leaves and prepare the rest of the ingredients.كرنب محشي
