Best 5 Stuffed Cabbage With Roasted Sweet Potato Stuffing Recipes

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Welcome to the culinary adventure of creating a delectable stuffed cabbage dish with a tantalizing twist: roasted sweet potato stuffing. This recipe combines the classic flavors of tender cabbage leaves, savory fillings, and the unique sweetness of roasted sweet potatoes. Embark on a journey of flavors as we guide you through the steps of making this mouthwatering dish. From selecting the perfect cabbage to preparing the roasted sweet potato stuffing, we'll provide detailed instructions and tips to ensure a successful and satisfying cooking experience. Get ready to indulge in a heartwarming and flavorful meal that will leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO STUFFING



Sweet Potato Stuffing image

Mom likes to make sure there will be enough stuffing to satisfy our large family. For our holiday gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey. -Kelly Pollock, London, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield 10 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
6 cups dry bread cubes
1 large sweet potato, cooked, peeled and cubed
1/4 cup chopped pecans

Steps:

  • In a 6-qt. stockpot, heat butter over medium-high heat; saute celery and onion until tender. Stir in broth and seasonings. Stir in remaining ingredients., Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until heated through, about 4 hours.

Nutrition Facts : Calories 212 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 459mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

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 WITH ROASTED SWEET POTATO STUFFING RECIPE - (4.5/5)



Stuffed Cabbage with Roasted Sweet Potato Stuffing Recipe - (4.5/5) image

Provided by Alqualonde

Number Of Ingredients 22

2 medium sweet potatoes, peeled, diced
1 red onion, peeled, diced
1 large tart apple such as Granny Smith, peeled, diced
3-4 cloves garlic, chopped
4 sausages, these can be sweet Italian, chicken apple, turkey, buffalom, cut into chunks
1 cup natural apple juice or cider
1 tablespoon pure maple syrup
1 tablespoon balsamic or apple cider vinegar
1 sprinkle of sea salt, cinnamon, nutmeg, fennel
handful of raisins or dried cranberries
1 to 1 1/2 cups quinoa, cooked
1/2 cup apple juice or cider
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon onion powder
1 clove garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
sea salt, to taste
extra virgin olive oil, as needed
strained tomatoes (24-ounce jar or can)

Steps:

  • Cook your cabbage. You'll need a fresh, large head of green cabbage. Trim the bottom root and cut an X into the center core. Bring a large pot of water to a boil and cook the head of cabbage for about five minutes until soft; remove and drain well. Make the filling. Preheat the oven to 375 degrees F. For the filling you'll need: 2 medium sweet potatoes, peeled, diced 1 red onion, peeled, diced 1 large tart apple, such as Granny Smith, peeled, diced 3-4 cloves garlic, chopped 4 sausages- these can be sweet Italian, chicken apple, turkey, buffalo, cut into chunks Extra virgin olive oil, as needed 1 cup natural apple juice or cider 1 tablespoon pure maple syrup 1 tablespoon balsamic or apple cider vinegar Sprinkle of sea salt, cinnamon, nutmeg, fennel To add in later: A handful of raisins or dried cranberries 1 to 1 1/2 cups cooked quinoa Throw the vegetables, apple, and sausage into a roasting pan and drizzle with a little olive oil. Add the apple juice, maple syrup, vinegar, salt and spices and toss well to coat. Roast in the oven till soft- about 40 to 50 minutes. Stir a few times during roasting to distribute the sauce and seasoning. Meanwhile make your sauce. To make your sauce you'll need: 1 24-oz jar or can of strained tomatoes 1/2 cup apple juice or cider 2 tablespoons maple syrup 2 tablespoons balsamic vinegar 1 teaspoon onion powder 1 clove garlic, minced 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves Sea salt, to taste Combine the sauce ingredients in a sauce pan and stir. Cook over medium heat until simmering. Cover and lower the heat to a gentle simmer. Taste test before using in the recipe. If you like a bit of spice, add a dash of hot pepper- but please taste test first. To assemble: Preheat oven to 350 degrees F. Lightly oil four serving dishes or one medium-large baking dish. When the cabbage has cooled enough for you to handle, cut another 1/2 inch or so off the bottom core if you need to and gently peel off the leaves one at a time; set the leaves aside on a plate or board. Trim any large leaves that may have a thick spine. Smaller leaves can be combined- use two to make one roll if you need to. Combine the roasted vegetables and sausage with the cooked quinoa- start with a cup and see how much you need. If you want to stretch the filling, use more quinoa. Add a handful of raisins and stir in. To stuff: Lay a cabbage leaf on your work surface and add a spoonful of filling in the center. Fold in the side of the leaf and roll it up; tuck it into the prepared baking dish seam side down. Repeat for the remaining leaves and filling. Pour the sauce over the stuffed cabbage and bake in the center of a preheated oven for about 30 minutes, till heated through and bubbling. You can make this stuffed cabbage ahead of time, if you wish; cover and chill. Add an extra 10 minutes or so to the baking time.

POTATO STUFFING



Potato Stuffing image

This is an old Pennsylvania Dutch recipe I've always served as a side dish. The simple addition of onion and celery gives the potatoes a special flavor, and the parsley adds color.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 6

1 large onion, finely chopped
2 to 3 celery ribs, finely chopped
6 tablespoons butter, cubed
2 slices white bread, torn
3 cups mashed potatoes
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in the bread, potatoes and parsley. Spoon into a greased 1-qt. casserole. , Bake, uncovered, until top is lightly browned, 45 minutes.

Nutrition Facts : Calories 135 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 344mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CHORIZO-STUFFED CABBAGE ROLLS



Chorizo-stuffed cabbage rolls image

Make these stuffed cabbage rolls with passata sauce a day ahead for a fantastic family meal. They take a little effort, but it's well worth it

Provided by Barney Desmazery

Categories     Dinner

Time 1h45m

Number Of Ingredients 9

8 cabbage leaves (Savoy, Pointed or Hispi)
200g cooking chorizo, casing removed
200g long-grain rice
1 tsp smoked paprika (we used Spanish)
2 garlic cloves, crushed or finely grated
small bunch of parsley or coriander, leaves picked and finely chopped
2 tbsp olive oil
680g passata rustica (or use regular passata) or finely chopped tomatoes
15g parmesan, finely grated

Steps:

  • Bring a pan of salted water to the boil and prepare a bowl of iced water. Plunge the cabbage leaves into the boiling water for 1 min, then quickly but carefully lift into the iced water using a slotted spoon and leave to cool completely. Drain in a colander and set aside.
  • Crumble the chorizo into a bowl along with the rice, paprika, garlic, herbs and some seasoning. Scrunch everything together with your hands until well-combined.
  • To assemble, first cut away a V-shape around the thick part of the stem on each cabbage leaf. Divide the stuffing into eight portions and roll each into a thick sausage. Working with one sausage at a time, wrap a cabbage leaf around it, rolling it over and tucking in the sides as you go. Repeat the process until all the cabbage leaves are stuffed. Will keep, chilled, for up to a day.
  • Heat the oven to 200C/180C fan/ gas 6. Drizzle a small roasting tin or shallow casserole dish with half the oil, then pour over half the passata and 150ml of water. Nestle in the cabbage rolls, then pour over the rest of the passata. Cover the tin or dish tightly with a lid or foil and bake undisturbed for 1 hr and 10 mins. Remove the lid, scatter over the parmesan, drizzle with the remaining oil and bake for another 10 mins until the parmesan is golden. Serve straight from the dish.

Nutrition Facts : Calories 501 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium

Tips:

  • For the best flavor, use a variety of sweet potatoes, such as garnet, jewel, or orange.
  • To make the stuffing ahead of time, simply roast the sweet potatoes and assemble the cabbage rolls. Store them in the refrigerator for up to 2 days, or freeze them for up to 2 months.
  • If you don't have time to roast the sweet potatoes, you can use canned or frozen sweet potatoes instead. Just be sure to drain them well before using.
  • To make the cabbage rolls easier to roll, blanch the cabbage leaves before using. To do this, bring a large pot of water to a boil. Add the cabbage leaves and cook for 1-2 minutes, or until they are softened. Remove the leaves from the water and immediately place them in a bowl of ice water to stop the cooking process.
  • Serve the cabbage rolls with your favorite sauce, such as tomato sauce, cream sauce, or gravy.

Conclusion:

Stuffed cabbage rolls are a delicious and hearty meal that can be enjoyed by people of all ages. They are also a great way to use up leftover vegetables. With a little planning, you can make stuffed cabbage rolls ahead of time and freeze them for later. This makes them a great option for busy weeknights.

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