Giant Stuffed Cabbage Recipes

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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

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.

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

Provided by Judy

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 9

⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Steps:

  • In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
  • In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  • Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  • In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g

STUFFED CABBAGE



Stuffed Cabbage image

This simple dinner is classic comfort food: boiled cabbage leaves stuffed with a hearty meat and rice filling.

Categories     feed a crowd     winter     comfort food     dinner     main dish     meat

Time 2h

Yield 6-8 servings

Number Of Ingredients 19

15 oz. crushed tomatoes
8 oz. tomato sauce
3/4 tsp. salt
1/4 tsp. red chili flakes, optional
1 tbsp. brown sugar
1 tbsp. red wine vinegar
1 clove of garlic
1 whole head of green cabbage
1 lb. ground beef
1 lb. ground pork
1/2 c. chopped onions
1 egg
2 tbsp. milk or cream
1/4 c. breadcrumbs
1 c. cooked rice
1/4 c. chopped fresh parsley
1 tsp. salt
1/2 tsp. ground black pepper
Mashed potatoes, for serving

Steps:

  • For the sauce: In a large bowl, combine the crushed tomatoes, tomato sauce, salt, red chili flakes (if using), brown sugar, and red wine vinegar. With a microplane, grate the clove of garlic into the sauce and stir well to combine. (Alternatively, you can very finely chop the garlic.)
  • For the filling: Bring a large pot of salted water to a boil. Cut out the core from the base of the cabbage and remove the 1-2 outer leaves. Place the cabbage cut side down into the pot of boiling water. As you see leaves naturally start to separate from the head of cabbage, gently coax the leaf off with a pair of tongs and transfer it to a colander set over a bowl. You will need about 14 cabbage leaves. This process takes about 6-8 minutes. Rinse the leaves with cold water until cool enough to handle. Drain well and pat dry with a clean kitchen towel.
  • Place the cabbage leaves on a cutting board and make a V-shaped cut at the bottom of each leaf, to cut out the thickest part of the center rib.
  • 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 cup of sauce into the dish and spread all over. Starting with the largest, outer cabbage leaves, lay each cabbage leaf flat. Take about 1/3 cup of filling and roughly shape it into an oval shape, about 4-inches long. (For some of the larger leaves, use up to ½ cup of filling.) Place the oval in the center a cabbage leaf, just above where the rib was cut. Fold the sides of the cabbage leaf over the filling and roll up into a little bundle (start rolling at the cut side, over into the uncut side). Place seam side down over top of the sauce in the baking dish. Repeat until each cabbage leaf is used. Drizzle the remainder of the sauce all over.
  • Cover tightly with foil and bake for 1 hour and 30 minutes, until the meat is cooked through. Serve with a side of mashed potatoes, if you like.

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



Stuffed Cabbage image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

3 ounces/90 g bread
About 1/4 cup/60 ml milk
1 tablespoon butter
1 tablespoon olive oil
Kosher salt
1 medium or 2 small savoy cabbages (about 1.5 pounds/165 g total)
2 onions, chopped
1 shallot, chopped
1/4 pound/125 g mushrooms, trimmed and chopped
3 cloves garlic, chopped
A few handfuls fresh thyme, chopped
1 teaspoon quatre-epices, more to taste, or smoked paprika
Freshly ground black pepper
About 1 pound/500 g pork sausage meat

Steps:

  • Bring a large pot of water to boil. Salt it generously.
  • Core the cabbage. Gently peel away the leaves to expose the heart (by heart, I mean the ball of more yellowish leaves at the center which are too tightly packed to bother prying apart). Cut out that core of inner-most leaves and shred to add to the stuffing. Cut the thick ribs out of the remaining leaves (they will look like you've stolen a sliver from a pie). Set aside.
  • Blanch the cabbage leaves for 5 to 7 minutes. Drain, and refresh under ice-cold water. Drain and pat dry with a towel.
  • Break the bread into crumbs in a bowl, pour over the milk and set aside to soften. Heat the butter and olive oil in a skillet and gently fry the onion and shallot until transparent, about 5 minutes. Add the chopped cabbage, mushrooms, garlic and thyme. Cook another 5 minutes. Add the bread and cook until the milk has evaporated. Stir through the quatre-epices and season generously with salt and pepper. Add this mixture to the sausage meat in a large bowl and mix thoroughly with a fork. Make a small ball and fry it in the frying pan. Taste it to check the seasonings. Adjust as needed.
  • Lay a tea towel on the counter with a piece of cheesecloth or muslin large enough to wrap the cabbage in. You're going to reconstruct the cabbage, but with layers of stuffing between the leaves. So, first lay down the large outer leaves, in a circle, slightly overlapping with the prettiest side out. Spread over a layer of stuffing. Lay over another layer of leaves and repeat the action. Continue until you have run out of leaves. Pull up the edges of the cheesecloth, like a bag, and twist, as if making the head of a puppet, to shape the cabbage into a round loaf shape. Tie a string around the beard of cheesecloth where it meets the cabbage ball, to secure the package. The cabbage can be prepared to this stage in advance, refrigerated and then cooked before serving.
  • To cook: Steam the cabbage over water or good chicken stock (about 2 cups/500 ml of it) for 45 minutes. The flavor from the stuffed cabbage will drip into the water or stock and give it the most amazing flavor. When the cabbage is done, boil down the cooking juices and serve a spoonful around each wedge of cabbage in a soup bowl.

STUFFED CABBAGE



Stuffed Cabbage image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 14

3 garlic cloves minced
2 cups strong beef stock
1 cup tomato sauce
1 tablespoons sweet paprika
2 large heads cabbage (outer leaves for rolling, inside leaves for stuffing)
1 1/2 pounds ground beef
1 1/2 cups barley, cooked in beef stock according to package instructions
1 large onion, minced
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 large egg
2 tablespoons olive oil, plus 1 tablespoon canola oil
1 large onion, coarsely chopped

Steps:

  • If the leaves don't peel off, blanch the whole head in boiling water until each layer strips off. You need 16 big leaves. Return the leaves to the pot and cook for 2 minutes until pliable. Drain and cut out the thick, tough part of the stem.
  • Mix the stuffing ingredients together and form a 1/4 cup of it into an oval. Place it in the center of a leaf. From the stem end, roll it up once. Tuck in the sides and roll up the rest of the way.
  • Preheat oven to 325 degrees F.
  • In the oil, saute the onions to golden, then saute the garlic for one more minute. Add the tomato sauce and beef stock. Whisk in the paprika. Shred the remaining cabbage and spread it on the bottom of a large baking dish. Arrange the stuffed cabbages seam side down, on top of the shredded cabbage. Cover with the sauce. Bake covered for 1 hour, adding more liquid as necessary to keep cabbage moist. Uncover and bake for another hour.

BEST STUFFED CABBAGE ROLLS



Best Stuffed Cabbage Rolls image

Tender leaves 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. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!

Provided by NicoleMcmom

Time 2h

Yield 6

Number Of Ingredients 15

6 teaspoons kosher salt, divided
1 large head cabbage
2 teaspoons oil
½ cup minced onion
1 (14 ounce) can tomato sauce
1 (14 ounce) can petite diced tomatoes, undrained
¾ cup water
1 tablespoon red wine vinegar
1 teaspoon ground black pepper, divided
1 pound ground sirloin
1 cup uncooked white rice
2 cloves garlic, minced
½ teaspoon ground allspice
1 medium lemon, cut into 6 wedges
2 teaspoons chopped fresh parsley, or to taste

Steps:

  • Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
  • Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
  • Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
  • Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
  • Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
  • Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

Nutrition Facts : Calories 390.1 calories, Carbohydrate 46.4 g, Cholesterol 52 mg, Fat 13.4 g, Fiber 8.2 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 2457 mg, Sugar 11.5 g

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