Best 2 Stuffed Whole Cabbage Recipes
Welcome to the culinary journey of creating a delectable stuffed whole cabbage, a tantalizing dish that combines the flavors of tender cabbage leaves, a flavorful filling, and a savory sauce. With a variety of fillings to explore, from classic meat-based options to vegetarian alternatives, you can customize this delightful entree to suit your preferences. The article provides a comprehensive guide to help you select the best recipe, ensuring your stuffed whole cabbage turns out perfectly cooked, bursting with flavor and aromas that will tantalize your taste buds. From selecting the right cabbage to choosing the perfect filling and creating a flavorful sauce, this article will guide you through each step of the process, making sure your stuffed whole cabbage becomes a culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
STUFFED WHOLE CABBAGE
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
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 WHOLE CABBAGE
Number Of Ingredients 19
Steps:
- Combine sauce ingredients set aside. In a skillet, cook beef and onion until meat is browned and onion is tender remove from the heat and drain. Leaving a 1-in. shell and the core intact, cut out and chop the inside of the cabbage. To beef, add 1 cup chopped cabbage, 1 cup sauce, rice, egg, salt and pepper mix well. Spoon into cabbage shell. Place 2 cups water, the remaining chopped cabbage and the remaining sauce in a Dutch oven mix well. Carefully add stuffed cabbage, meat side up. Cover and bring to a boil. Reduce heat cover and simmer 1-1/2 hours or until whole cabbage is tender. Remove cabbage to a serving platter and keep warm. Combine the cornstarch and remaining water add to Dutch oven. Bring to a boil, stirring constantly boil for 2 minutes. Pour over the cabbage sprinkle with Parmesan cheese. Cut into wedges to serve.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right cabbage. Select a large, firm cabbage with tightly packed leaves. Look for one that is bright green in color and free of blemishes.
- Prepare the cabbage. Remove the outer leaves of the cabbage and cut out the core. Make a deep incision around the base of the cabbage, being careful not to cut all the way through. This will help the cabbage leaves separate more easily when cooking.
- Blanch the cabbage leaves. Bring a large pot of water to a boil. Add the cabbage leaves and cook for 2-3 minutes, or until they are softened. Remove the leaves from the water and transfer them to a colander to drain.
- Prepare the filling. While the cabbage leaves are blanching, prepare the filling of your choice. This could be a mixture of ground meat, rice, vegetables, and herbs.
- Stuff the cabbage. Place a cabbage leaf on a flat surface and spread some of the filling in the center. Fold the sides of the leaf over the filling and then roll the leaf up tightly. Repeat this process with the remaining cabbage leaves and filling.
- Cook the stuffed cabbage. Place the stuffed cabbage rolls in a large pot or Dutch oven. Add enough water or broth to cover the rolls by about an inch. Bring the liquid to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the cabbage is tender and the filling is cooked through.
Conclusion:
Stuffed cabbage is a delicious and hearty dish that can be made with a variety of fillings. It is a great way to use up leftover vegetables and meat, and it is also a budget-friendly meal. With a little planning and preparation, you can easily make this classic dish at home. So next time you are looking for a tasty and satisfying meal, give stuffed cabbage a try!
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