New World Stuffed Cabbage Recipe

Name: New World Stuffed Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium head cabbage; 1 can (16 ounces) sauerkraut, divided; 3 bacon strips, diced; 1 cup finely chopped onion; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 1 tablespoon Hungarian paprika; 1/4 teaspoon cayenne pepper; 1 can (16 ounces) crushed tomatoes; 2 cups beef broth; 1/2 cup long grain rice, cooked; 1 pound ground turkey; 2 tablespoons chopped fresh parsley; 1 teaspoon salt; 1/2 teaspoon pepper; 1 large egg, beaten

Servings: persons

1 medium head cabbage
1 can (16 ounces) sauerkraut, divided
3 bacon strips, diced
1 cup finely chopped onion
2 garlic cloves, minced
1/4 cup all-purpose flour
1 tablespoon Hungarian paprika
1/4 teaspoon cayenne pepper
1 can (16 ounces) crushed tomatoes
2 cups beef broth
1/2 cup long grain rice, cooked
1 pound ground turkey
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1 large egg, beaten

1
Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; reserve the balance to use as the recipe directs. Spoon half of the sauerkraut into a Dutch oven; set aside.
2
In a heavy saucepan, fry bacon until crisp. Remove to paper towels. In drippings, saute onion and garlic until tender. Remove half to a bowl to cool. To remaining onion mixture, add flour, paprika and cayenne pepper. Cook and stir for 1 to 2 minutes. Stir in tomatoes and broth; bring to a boil. Remove from the heat and set aside. To cooled onion mixture, add rice, turkey, parsley, salt, pepper, egg and bacon; mix well.
3
Place 3-4 tablespoons mixture on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Cover with remaining sauerkraut. Chop remaining cabbage leaves; place over sauerkraut. Pour tomato mixture over all, adding water to cover if necessary. Cover and bake at 325u00b0 for about 2 hours.

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium head cabbage, 1 can (16 ounces) sauerkraut, divided, 3 bacon strips, diced, 1 cup finely chopped onion, and more.

Yes, New World Stuffed Cabbage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New World Stuffed Cabbage

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