Here’s a delicious and hearty dish that shines during cold weather. Here in the Northeast, we endure the cold for at least four months; so I love keeping the house warm by cranking up the oven and cranking out tasty dishes like this one. It’s also very useful to make in March when cabbage is aplenty for St. Patrick’s Day.
Stuffed Cabbage
A delicious and hearty dish that feeds a crowd.
Ingredients
- 12 cabbage leaves Savoy cabbage is preferred, but green cabbage works well, also.
- 2 pounds ground beef
- 1¼ cup cooked rice
- ⅓ cup sour cream
- 2 teaspoons Kosher salt
- 2 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1½ teaspoons paprika
- ¼ teaspoon ground allspice
- Freshly ground black pepper to taste
Tomato sauce
- 1 can 14oz petite diced tomatoes
- 1 cup chicken broth
- ½ teaspoon salt
- 1 bay leaf
- Freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to boil. Add the cabbage leaves and cook until tender, about 4-5 minutes. Drain the leaves into a colander in the sink and run them under cold water. Set them aside.
- Heat the butter in a small skillet over medium heat. Add onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes.
- In a large bowl, mix the beef, rice, sour cream, 2 teaspoons salt, and the onion mixture until well combined. Season with pepper to taste.
- Lay the cabbage leaves on a work surface and blot dry with paper towels. Split the thick part of the cabbage leaves, if necessary, to create a level filling surface. Place about 1/2 cup of the beef mixture in the bottom center of each leaf. Roll the bottom of a leaf over the beef mixture, fold in the sides of the leaf around it, and continue rolling forward until completely closed. Repeat with the remaining leaves. Arrange the rolls seam side down in a 10x13 baking dish.
- Preheat the oven to 375°.
- Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, bay leaf, and salt. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
- Remove the foil from the baking dish and continue cooking, basting occasionally until lightly browned and cooked through, about 20-30 minutes more. Serve in the baking dish.
Notes
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