Stuffed cabbage leaves recipe

Stuffed Cabbage Leaves recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a hearty and comforting meal? Look no further than this delicious stuffed cabbage leaves recipe. Packed with flavorful ingredients and tender cabbage leaves, this dish is sure to satisfy your taste buds. Whether you're a vegetarian or a meat lover, this versatile recipe can be customized to suit your preferences. With just a few simple steps, you can create a wholesome and satisfying meal that will leave you wanting more.

Keywords: stuffed cabbage, comfort food, flavorful, customizable, wholesome

stuffed cabbage leaves recipe details

Stuffed cabbage leaves recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

1 head(s)	cabbage, approx 2-3lb or 1-1½ Kg – most will not be used, so use for anything else
1 tbsp	oil
1 tbsp	butter
1 medium	onion, peeled and finely chopped
1 clove(s)	garlic, crushed and finely chopped
60 g	rice, uncooked weight, boiled in 300ml water until soft and drained
500 g	minced steak
1 tbsp	heaped, tomato puree
1 tbsp	parsley, chopped
½ tsp	ground cinnamon
1 large can(s)	tomatoes, 400-450g size
	salt, to taste
	fresh ground pepper, to taste
½ tsp	Herbes de Provence – a mix of savory, fennel, basil, and thyme flowers and various other herbs

Instructions

Use any large cabbage, Savoy, cavalo nero (Italian black cabbage), or Sweetheart.

You have two options to prepare; firstly you will need only 12-16 leaves (3 or 4 per portion) so you may remove the relevant number of leaves and blanch them 2 or 3 at a time in boiling salted water for 30-40 seconds and then immediately plunge them into bowl of icy water. Secondly you could cook the whole cabbage – stalk uppermost – but you may need a very deep pan such as a large stock pot to do it, plus it will take rather longer and the leaves may not be quite so easy to remove once the cabbage is cooked. Either way, you will also need to cut out the thickest parts of the stalks to enable them to be folded and rolled. Dry the leaves on kitchen paper. I would therefore the blanching method!

Preheat oven to gas mark 3, 325°F, 170°C.

In a large heated frying pan, add the oil and butter and heat until the butter is melted. Add onion and garlic and cook until soft and light golden. Add the steak and brown it by slightly increasing the heat, stir and toss as necessary. Add rice, herbs, cinnamon and tomato puree and stir. Season. Remove from heat and allow to cool completely.

Place a generous tablespoonful of mixture towards the top centre of a blanched cabbage leaf and spread slightly across leaf if necessary. Fold the sides one at a time towards centre and then roll up tightly towards the bottom, tucking in the cut sections of the leaves as best possible. You should have a short but thick sausage-shaped roll. Place in a casserole dish. Repeat for remaining leaves and arrange closely together. Pour can of tomatoes over the rolled leaves. Cook for 1½-2 hours.

Serve 3 or 4 per person with some of the tomato sauce.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a