Stuffed Cabbage

Stuffed Cabbage has roots in European cooking. There are variations all across Europe with some requiring reassembling the head of cabbage, while others are made by rolling the leaves. Some have sauce, and some have fermented leaves or other vegetables. There are as many versions as there are tastes. The vegetables, sauces, and cabbage varieties vary as do the meats and fillings. We keep this recipe simple and use a time tested ground pork filling. The result is packed with flavor while remaining somewhat light.

Ingredients for stuffed cabbage

We use a pork filling with savory carrots and mushrooms for filling, but there are other options. Here are a few tips:

• We use a course ground pork, but feel free to substitute with beef. Alternatively, you can use chicken or turkey, but be forwarned that the end product may be a but drier.
• We use a vegetable addition for the filling that includes shallots, carrots, and mushrooms. The mushrooms help contribute to a very light and airy texture. You can also add zucchini, spinach, beets, peas, or corn. You can use onion in place of the shallot, just go lightly as they can quickly overpower the filling.
• We don’t use herbs in this recipe, but parsley, thyme, oregano, and marjoram are some great additions.
• We use panko in this recipe as a binder for the meat. Some recipes ask for egg which is great, but can sometimes make the filling more dense. Since we like a lighter, brothy texture that can be served over rice or potatoes, we leave it out.
• We like a tomato broth to help steam the cabbages and to use as a sauce. We also add turmeric to add depth to the sauce. You can add saffron here for even more flavor. Another good addition are chiles. Smokey chipotle is a great option for some spice. Chile flakes are also great!
• Some recipes use pickled cabbage or sauerkraut. We opt for a more fresh flavor profile here. Alternatively you can chop and add to the filling, or garnish on the side with pickled cauliflower, pickled onions, or olives.
• We like to serve this with steamed rice or mashed potatoes. Other options include roasted hash brown potatoes or sweet potatoes, or squash. You can also add some steamed rice (already cooked) to the filling for a one pan meal. Polenta also works well with this dish.

Stuffed Cabbage

Stuffed Cabbage is a classic comfort food!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course dinner, Main Course

Cuisine American, european

Servings 8 rolls

Calories 209 kcal

Equipment

1 small sauce pan

1 Immersion blender or standard blender, optional

1 Baking dish

1 metal tongs

1 food processor

Ingredients

  

1x2x3x

• 1 pound Ground pork
• 8 pieces Cabbage savoy or white cabbage preferably
• 1 each Shallot
• 5 ounces Carrot peeled, and rough chopped
• 8 ounces Mushroom cremini or button mushroom
• 2 tsp Sea salt
• 1 tps Black pepper
• .75 cups Panko

For the tomato sauce

• 10 ounces Tomatoes rough chopped
• 2 each Garlic peeled
• 1 tbsp Olive oil
• .5 tsp Sugar
• 1 tsp Sea salt
• 1 cup Water

Instructions

 

• Prep the ingredients. Peel and chop the carrots and shallots. Chop the tomatoes. Preheat the oven to 350 degrees.
  
• In a small sauce pan, roast half the shallots and garlic with olive oil over low heat.
  
• Add the turmeric, sugar, salt, pepper, water, and tomato. Simmer over low heat for about 10 minutes. Puree with blender until smooth. Reserve warm.
  
• In a large pot of water, bring about 2 quarts of water to a boil and add a small handful of salt. Quickly blanch the leaves a couple at a time. They only need to cook about 15 seconds to soften. Remove with tongs or slotted spoon and shake excess water, place on cutting board to cool.
  
• In a food processor, chop the other shallot and carrot until fine.
  
• Add the mushroom and continue to chop until almost a paste.
  
• In a bowl mix the paste with the panko, ground pork, salt, and pepper. Mix until incorporated, but not overmixed.
  
• Divide the mixture into 8 balls, then place into the center of a cabbage leaf in a tube shape. If the cabbage leaves have a large and tough vein, it can be removed with a knife prior to rolling.
  
• Continue to roll the leaves, and place snugly into a baking dish.
  
• Cover with the tomato sauce, and then wrap with aluminum foil. If the sauce was still warm, it will cut the cooking time. Cook covered about 20-30 minutes, or until the rolls seem to tighten to touch. Uncover and cook an additional 10 minutes. Serve with choice of side. Bon appetit!
  

Nutrition

Serving: 1rollCalories: 209kcalCarbohydrates: 9gProtein: 12gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 41mgSodium: 963mgPotassium: 447mgFiber: 1gSugar: 3gVitamin A: 3270IUVitamin C: 7mgCalcium: 36mgIron: 1mg

Keyword stuffed cabbage

Tried this recipe?Let us know how it was!