Spicy Stuffed Cabbage Recipe

Name: Spicy Stuffed Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 bunch finely choppoed green onions or 12 bunch finely chopped scallion; 2 tablespoons finely chopped red peppers (white parts removed); 1 ½ tablespoons peeled & minced fresh ginger; 3 minced fresh garlic cloves; 4 -5 finely chopped whole Thai chiles; 1 tablespoon extra virgin olive oil; 2 tablespoons ketchup; 2 tablespoons mustard; 3 teaspoons Worcestershire sauce; 1 tablespoon hoisin sauce; 1 ½ teaspoons kosher salt; 1 teaspoon brown sugar; 2 teaspoons fresh ground black pepper; 2 teaspoons cayenne pepper; 1 egg, lightly beaten; 12 lb ground pork or 12 lb ground beef or 12 lb ground turkey; 5 diced red potatoes (skins on); 12 diced red onion; 1 teaspoon white pepper (to taste); 1 teaspoon garlic powder (to taste); 1 tablespoon butter; ¼ cup milk; 2 whole red cabbage; 12 quart chicken stock or 12 quart vegetable broth

Servings: persons

12 bunch finely choppoed green onions or 12 bunch finely chopped scallion
2 tablespoons finely chopped red peppers (white parts removed)
1 ½ tablespoons peeled & minced fresh ginger
3 minced fresh garlic cloves
4 -5 finely chopped whole Thai chiles
1 tablespoon extra virgin olive oil
2 tablespoons ketchup
2 tablespoons mustard
3 teaspoons Worcestershire sauce
1 tablespoon hoisin sauce
1 ½ teaspoons kosher salt
1 teaspoon brown sugar
2 teaspoons fresh ground black pepper
2 teaspoons cayenne pepper
1 egg, lightly beaten
12 lb ground pork or 12 lb ground beef or 12 lb ground turkey
5 diced red potatoes (skins on)
12 diced red onion
1 teaspoon white pepper (to taste)
1 teaspoon garlic powder (to taste)
1 tablespoon butter
¼ cup milk
2 whole red cabbage
12 quart chicken stock or 12 quart vegetable broth

1
Saute green onions, red pepper, ginger, garlic and chilis in oil on medium heat until onions are soft.
2
Let cool and mix into large bowl with meat, sauces, seasonings, brown sugar, ketchup, mustard, and egg.
3
Cover and place in refrigerator.
4
Pre-heat oven to 350.
5
Remove core from cabbages.
6
Steam cabbage on high with core side facing water for 10 minutes or until soft.
7
Remove from heat and let cool.
8
Boil potatoes until soft enough for mashing.
9
While potatoes are boiling, saute onions in butter until translucent.
10
Add onions to potatoes when ready and mash with seasoning and milk.
11
Once cabbage has cooled, carefully peel each leaf off and stuff with spoonful of meat followed by a large spoonful of mashed potatoes.
12
Wrap the cabbage up and place into 2 qt baking dish with the seam facing downward.
13
I prefer to use the outer leaves of the cabbage as they are easier to fold --
14
Cover with chicken stock.
15
Bake at 350 degrees for 1 hour.
16
Let cool for a few minutes and serve.

3391

kcal

Calories

144

Fat

108

Carbs

410

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 12 bunch finely choppoed green onions or 12 bunch finely chopped scallion, 2 tablespoons finely chopped red peppers (white parts removed), 1 ½ tablespoons peeled & minced fresh ginger, 3 minced fresh garlic cloves, and more.

Yes, Spicy Stuffed Cabbage falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Spicy Stuffed Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions