Stuffed Cabbage
By luvs2cook
Ingredients
- Kosher salt, to taste
- 1 large head green
- cabbage, cored
- 1/2 cup long-grain rice
- 2 tbsp. extra-virgin olive
- oil
- 1/2 white onion, minced
- 1 clove garlic, minced
- 4 tbsp. chopped fresh dill
- 1 1/2 tbsp. dried bread crumbs
- 1/2 tbsp. sweet paprika
- 1/4 tsp. crushed red chile flakes
- 12 oz. ground beef
- Freshly ground black pepper, to taste
- 2 cups sauerkraut, rinsed (optional)
- 8 sprigs fresh thyme
- 6 strips bacon (optional)
- 4 bay leaves
- 1 28-oz. can whole peeled tomatoes,
- undrained and crushed
- 1/2 cup chicken stock
Details
Servings 6
Preparation
Step 1
1. Bring a large pot of salted water to a boil. Add cabbage and cook, pulling off each outer leaf with tongs as it becomes tender, about 2 minutes per leaf. Transfer cabbage leaves to a baking sheet; set aside and continue boiling cabbage until you have 20 leaves.
2. Bring 2 cups water to a boil in a 4-qt. saucepan. Add rice and boil for 10 minutes. Drain rice; set aside. Heat oil in a 10" skillet over medium heat. Add onions and garlic and cook, stirring, until soft, about 8 minutes. Transfer onion mixture to a bowl along with the rice and let cool slightly. Add 1 tbsp. dill, bread crumbs, paprika, and chile flakes. Stir to combine. Using your hands, fold in beef and season with salt and pepper; set filling aside.
3. Heat oven to 375°. Set aside 4 whole cabbage leaves. Working with remaining cabbage leaves one at a time, stem each leaf and cut leaf into 4" square pieces. Repeat to make twenty-eight 4" square pieces. Spoon 1 tbsp. of reserved filling onto center of a square. Bring up 1 edge of square and roll into a cylinder, tucking in sides. Transfer stuffed cabbage to a 6-qt. Dutch oven. Repeat with remaining leaves and filling, arranging stuffed cabbage in a circular pattern in pot as you go. Finely chop any remaining cabbage; set aside. Top stuffed cabbage with remaining dill, along with sauerkraut, thyme, bacon, and bay leaves. Top with minced cabbage leaves and tomatoes and pour in stock and 1/2 cup water. Cover with the reserved whole cabbage leaves. Bring to a boil over medium-high heat. Cover, transfer to oven, and bake until stuffed cabbage is tender and flavors meld, about 2 hours. Let cool slightly before serving.
You'll also love
- Raspberry Icebox Dessert 0/5 (0 Votes)
- Hot French Onion Dip 0/5 (0 Votes)
- Garlic Pizza Dough for the Bread... 0/5 (0 Votes)
- Pork Chop and Cabbage Casserole -... 0/5 (0 Votes)
Review this recipe