Stuffed Cabbage

Apart from the occasional slaw or braise, cabbage doesn’t get much attention in our kitchens. It’s really too bad because it’s one of the most versatile veggies around, and a huge bargain in the produce department. It also doesn’t hurt that cabbage is shockingly nutritious. Older generations clearly understood this when they created cabbage rolls. Recipes for this old-fashioned dish vary, but we like these pork and beef ones smothered with tomato sauce from A Muse in My Kitchen. The assembly process does take a bit of time, but you’ll be rewarded with a delicious meal that feeds a crowd. Leftovers also freeze beautifully.
Photo by Mary B.
Adapted from cheatsheet.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Adapted from cheatsheet.com

Ingredients

  • 1 1/2

    pounds ground beef

  • 1/2

    pound ground pork

  • 1

    cup cooked rice

  • 1

    egg

  • 1

    tablespoon chopped parsley

  • 1

    onion, minced

  • 1

    teaspoon sweet paprika

  • 1

    teaspoon allspice

  • 1

    (15-ounce) can tomato sauce, divided

  • Salt and pepper

  • 1

    medium-large cabbage head

  • 1

    (1-pound) package sauerkraut

  • 1

    (28-ounce) can crushed tomatoes

  • 1/2

    cup chicken broth

  • 1

    garlic clove, minced

  • 2

    tablespoons tomato paste

  • 1

    tablespoon brown sugar

Directions

Rinse and drain sauerkraut. Remove outer edges of cabbage head and clean well. Bring a large pot of water to a boil, submerge cabbage, and cook until leaves begin to soften, about 3 to 4 minutes. Remove from water and let cool. Meanwhile combine, beef, pork, rice, egg, parsley, onion, paprika, allspice, and ½ cup tomato sauce in a large bowl. Season with salt and pepper and mix just to combine. Once cabbage has cooled, remove outer leaves and trim the thick stem. Fill bottom portion of each leaf with about 1 cup of meat filling. Tuck in sides and roll to enclose the filling. Repeat until you’ve used all of the filling. Chop remaining cabbage into small pieces and place in the bottom of a large pot along with 1½ cups sauerkraut. Combine remaining tomato sauce, crushed tomatoes, garlic, and brown sugar. Season with salt and pepper, and stir to combine. Layer cabbage rolls over sauerkraut mixture, then follow with half of the sauce. Repeat once more, then cover pot, bring to a boil, and reduce to a simmer. Cook over a low simmer for 2 to 2½ hours, or until completely tender. Serve.

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