Stuffed Cabbage
Posted: | Categories: Recipes | Tags:dinner inspo jewish holidays
Stuffed Cabbage
Rated 5.0 stars by 1 users
Category
Savory Recipes
Author:
Melissa Ben-Ishay
One of my grandma Sylvia’s signature dishes was stuffed cabbage. She’d make it for us during the holidays, complete with grape jelly and ketchup. (I left those out of mine.) It’s a recipe that’s made a lot around the high holidays, and is such a cozy, comforting meal. I’ll often make it on cold Sunday afternoons, because rolling up each cabbage pocket gives me a relaxing, repetitive activityand a delicious meal to end the day. Better yet, it can feed a crowd if you’re hosting.
Ingredients
- 1 head green cabbage, as big as you can find
- 1 small yellow onion, finely chopped
- 1/2 cup breadcrumbs
- 1/2 cup oat milk (or another milk of your choice)
- 1 egg
- 1 teaspoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1/4 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound ground beef (85/15)
- 1/3 cup cooked rice
For the sauce:
- 1 medium yellow onion, chopped
- 2 tablespoons olive oil
- 5 garlic cloves, chopped
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3 tablespoons tomato paste
- 1/2 cup white wine
- 1 cup vegetable broth
- 1 cup water
Directions
Preheat the oven to 300°F.
- Bring a large pot of water to a boil. Cut the core out of the cabbage and add it to the water.
- Starting after about a minute, remove the cabbage leaves one at a time, so they are pliable but not completely cooked through. You should be able to gently pull the leaves off when they’re ready.
- In a large bowl, combine the onion, breadcrumbs, milk, and egg. Stir in the lemon juice, onion powder, paprika, cumin, salt, and pepper.
- Using your hands, break the meat into the bowl and gently combine. Don't overdo it!
- Again using your hands, mix the rice into the beef until just combined.
- Lay a cabbage leaf on a flat surface and cut out the more fibrous middle so it rolls easily.
- Take 1 1/2 tablespoons of the meat mixture and roll into an oval. Place it on the round end of the cabbage and roll it up like a burrito so all of the meat is covered. Repeat with each cabbage leaf until you run out of beef or cabbage, whichever comes first.
- Once your cabbage is rolled, make the sauce. Heat the olive oil in a large pan. Add the onion and cook for 5-7 minutes, until translucent.
- Add the garlic to the pan and cook until aromatic, about 1 minute.
- Stir in the spices and tomato paste until it starts to caramelize.
- Pour in the wine and bring to a boil. Cook for 2 more minutes, then add the vegetable broth and water.
- Arrange the cabbage rolls in concentric circles in a braiser. They should be touching.
- Pour the sauce and water over the rolls so they are completely covered and cover the pan.
- Bake as long as you can, about 2½ to 3 hours, so the meat cooks fully.
Recipe Note
What You’ll Need
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