Stuffed Whole Cabbage Recipe

Name: Stuffed Whole Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (28 ounces) diced tomatoes, undrained; 1 can (6 ounces) tomato paste; 1 garlic clove, minced; 1-1/2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 teaspoon brown sugar; 1/2 teaspoon salt; 1 large head cabbage (4 pounds), such as savoy; 1 medium onion, chopped; 2 teaspoons vegetable oil; 1 pound ground beef; 3/4 cup cooked rice; 1 egg, beaten; 1 teaspoon salt; 1/2 teaspoon pepper; 1-1/4 cups water, divided; 3 tablespoons cornstarch; 2 tablespoons shredded Parmesan cheese

Servings: persons

1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 garlic clove, minced
1-1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon brown sugar
1/2 teaspoon salt
1 large head cabbage (4 pounds), such as savoy
1 medium onion, chopped
2 teaspoons vegetable oil
1 pound ground beef
3/4 cup cooked rice
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups water, divided
3 tablespoons cornstarch
2 tablespoons shredded Parmesan cheese

1
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 upward; leaving a 1-in. shell, remove core and center of cabbage. Discard core; chop the center cabbage leaves.
2
In a skillet, cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes; remove from the heat and cool slightly. In small bowl mix together beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper; mix well. Spoon beef mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling.
3
Place 1 cup water, the remaining chopped cabbage and the remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Cover and bring to a boil. Reduce heat; and simmer, covered until whole cabbage is tender and thermometer inserted in the middle of the cabbage reads 160u00b0, 1 to 1-1/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm.
4
To thicken sauce, combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly; boil for 2 minutes. Cut cabbage into wedges and if desired, top with fresh thyme and oregano leaves. Serve with sauce and Parmesan cheese.

700

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 18 ingredients. The key ingredients include: 1 can (28 ounces) diced tomatoes, undrained, 1 can (6 ounces) tomato paste, 1 garlic clove, minced, 1-1/2 teaspoons dried oregano, and more.

Yes, Stuffed Whole 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.

Stuffed Whole Cabbage

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