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Stuffed Cabbage

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Contributed by: BMC Teaching Kitchen

Stuffed Cabbage

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Stuffed cabbage is eaten in different parts of the world, including Lebanon, Slovakia, Hungary and the Czech Republic. One difference between recipes out there are the spices used. You can choose any spice blend you like, such as Italian seasoning, Chinese 5 Spice, Lebanese 7 Spice, Garam Masala or something else.

Nutritionally, this is a balanced meal with a grain (rice), a protein (ground turkey, or use lean ground beef, ground chicken, or even pressed and crumbled tofu), and vegetables (cabbage, tomatoes, onions).

Serve this hearty stuffed cabbage with pan-fried or steamed cabbage, in order to make use of the extra cabbage you will have after preparing this recipe. See the notes for the p[an-fried cabbage recipe.

 

Serves:
4 servings
Total Time:
90 minutes + minutes
Prep Time:
30 minutes
Cook Time:
60 minutes

Ingredients


Rice- 1 ½ cups brown rice, cooked Cabbage - 1 medium, green cabbage head Oil - 3 Tablespoon olive oil, divided Onion - 2 medium yellow onions, diced Garlic - 3 cloves, minced Salt - 1 ½ teaspoons kosher salt, divided Ground_protein - 1 lb ground turkey, ground chicken, or crumbled extra-firm tofu Pepper - ½ teaspoon, ground black pepper Spices - 2 teaspoons Lebanese 7-Spice (sub spice blend of choice) Sugar - 1 Tablespoon (granulated or brown) Diced_tomatoes - 1, 28-ounce can, no salt added Butter - 1 Tablespoon

Instructions

Step 1
Preheat oven to 350 °F.
Step 2
Combine rice, protein, spice blend, 1 teaspoon salt, and black pepper in a bowl.
Step 3
Place cabbage in a large pot, half-filled with water. Cover and bring water to a simmer. Turn off heat and let steam for 10-15 mnutes, covered.
Step 4
Place oil in a large skillet over medium heat. Add onion, garlic and ¼ teaspoon salt. Mix frequently to caramelize the onions (about 10-15 minutes).
Step 5
Add half the onion mixture to the rice mixture. Pour the diced tomatoes into the skillet with the rest of the onions. Add 1 Tablespoon sugar and 1/4 teaspoon salt.
Step 6
Gently remove cabbage leaves from the head. Fill each one with about ½ cup of the filling (rice and protein mixture). Place in a 9x13 inch baking dish. Repeat until you have no more filling.
Step 7
Pour the tomato mixture over the cabbage, and cover the dish with foil. Bake for 1 hour.
Step 8
In the meantime, wipe out the skillet and add 1 Tablespoon butter and 1 Tablespoon oil over medium heat. Chop the remaining cabbage, removing the hard core. Saute in the oil/butter mixture until slightly browned and softened (about 10 minutes). Add salt to taste.

Notes

Kosher salt has larger granules than table salt (also called iodized salt). These instructions are for kosher salt. If using table salt, cut the quantities in half.

Nutrition facts below are for the stuffed cabbage only, without the pan-fried cabbage mentioned above.

Nutrition Information

Calories:
475 Calories
Fat:
21g
Saturated Fat:
5g
Carbohydrates:
Net Carb: 37g
Dietary Fiber:
6g
Protein:
35g
Sodium:
565