What’s more comforting than a hot plate of Stuffed Cabbage? Not much in my book. This recipe is enough to feed a crowd but if you have leftovers, it freezes really well!
While chit-chatting with friends and brainstorming ideas for Russian foods, everyone said make stuffed cabbage. I must have a lot of friends with Eastern European and Russian backgrounds because all their Grandma’s made it when they were kids! Not my Nanna! While I know that I have eaten stuffed cabbage in the past, I don’t ever remember thinking, “I’m craving stuffed cabbage”! So that being said, I had to do some research!
I checked out Wikipedia and was amazed at how many cultures make stuffed cabbage! Who knew, from Jewish to Asian cultures to Russian and Middle Eastern countries and even in Norway and Sweden! They all eat it. I am most excited about the Croatian version though. I am headed to Croatia this spring and look forward to eating their variation on our trip!
In the past, I thought cabbage was only good with corned beef and to make coleslaw! I am now a convert and will be making things with cabbage more often. When it cooks it becomes slightly sweet but still holds a semi-firm texture. I like this, kinda like a perfectly cooked pasta! So when making up this recipe, I decided that actually stuffing cabbage is pretty time-consuming. I am not a big fan of time-consuming recipes, so I made a major short cut and instead of making an entire batch of stuffed cabbage, I cheated and made a lazy man’s version as well! I sliced the cabbage into thin strips and mixed together with the sauce and meat and baked it like a casserole! It cut the time down by about thirty minutes and that is a good thing and just as delicious! If you don’t want to take the time and roll the cabbage this is a great variation! It’s almost like a pasta dish, just with cabbage. Very cool! Make this and you will win a gold medal! USA, USA, USA!
Don’t have time to stuff and roll cabbage? Make this. It comes together really quickly!
Other Great Comfort Food Recipes for you to check out!
- 1 2 1/2 – 3 pound green cabbage
- [b][br]For the Meat Filling[br][/b]
- 1 cup diced onions
- 1 cup shredded carrots
- 3 garlic cloves minced
- 2 tbs butter
- 2 tbs olive oil
- 2 tsp salt
- 1 tsp pepper
- 2 tsp paprika
- 1 1/2 tsp ground allspice
- 1 1/2 pounds ground meat ( I used ground pork and ground beef)
- 1 1/2 cups cooked rice (I cooked mine in beef broth for more flavor)
- 1/4 cup chopped fresh parsley
- [b][br]For the Sauce[br][/b]
- 1 cup onion diced
- 3 garlic cloves minced
- 2 tbs butter
- 1 tbs olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 tsp paprika
- 2 cups jarred spaghetti sauce (whatever you like)
- 1 cup beef broth
- 1/2 cup sour cream or half and half cream
- If you are making the stuffed version, carefully core the cabbage and remove the leaves. Place about 10 leaves in a large zip lock bag with about a tablespoon of water and microwave leaves for five minutes until they become soft. Remove and set aside. They will be really hot so be careful. Do this in small batches until all leaves are cooked.
- If you are making the lazy mans version. Thinly slice the cabbage into one inch strips and set aside.
- [b][br]To make the meat filling[br][/b]
- Cook rice according to directions. I say this because you may choose to use brown rice and cooking times vary. Add cooked rice to a large bowl. Add meat and parsley.
- In a large saute pan melt butter and oil. Add onions, carrots and garlic and cook for about 3-4 minutes. Add salt, pepper, paprika and allspice and mix until well incorporated. Remove from heat and add the cooked veges and spices to the meat mixture. With clean hands, mix everything together and set aside.
- [b][br]For the Sauce[br][/b]
- In the same saute pan, melt butter and oil.
- Add the onions and garlic and saute for 3 minutes.
- Stir in the tomato sauce, beef broth, salt pepper and paprika and cook until bubbly.
- At the very end add the sour cream or half and half. Remove from heat and set aside.
- [b][br]Assembly[br][/b]
- Pre-heat oven to 350 degrees.
- If you are making the stuffed version. Take about 3-4 tbs of the meat filling and place on cooked cabbage leaf. Fold over each end a roll up each leaf. Repeat until all the leaves are filled. Place the stuffed cabbages in an 9 x 13 baking pan.
- Cover with tomato sauce and bake for 30 minutes.
- If you are making the lazy mans version, place cabbage strips in tomato sauce and mix until well coated. In a 9 x 13 baking pan, place a layer of cabbage, then meat and do this until everything is in the pan. Cover with left over tomato sauce and bake for 30 minutes. (I placed on a cookie sheet just in case there was spill over)
- Serve and enjoy! Delish!