Stuffed Cabbage I

Stuffed Cabbage I Recipe

| Servings: 6

Introduction

Stuffed cabbage is a classic dish that is popular in many cultures around the world. It consists of cabbage leaves filled with a savory mixture of ground meat, rice, and spices, then cooked in a flavorful tomato sauce. This dish is hearty, comforting, and perfect for a cozy family meal.

History

Stuffed cabbage has a long history and can be traced back to Eastern Europe, where it is known as "golabki" in Poland and "holubtsi" in Ukraine. It is also a popular dish in Jewish cuisine, where it is called "holishkes." The dish has been passed down through generations and has become a beloved comfort food in many households.

Ingredients

1 medium head of cabbage
water to cover
1 lb (454 g) of ground beef
1 cup of cooked rice
1 tsp of garlic powder
1 egg
12 oz (340 g) can of tomato juice
1 tbsp of vinegar
1 tbsp of white sugar
water to cover

How to prepare

Place the cabbage head in a large pot over high heat and add enough water to cover.
Boil the cabbage for 15 minutes.
Drain the cabbage and allow it to cool completely.
Remove the tough outer vein from the cabbage leaves.
In a separate large bowl, combine the beef, rice, garlic powder, and egg. Mix well.
Take a cabbage leaf and place a small amount of the meat mixture in the center. Fold the leaf over, tucking in the sides to keep the meat inside.
Arrange the filled cabbage leaves in a large pot, with the larger leaves at the bottom.
Add the tomato juice, vinegar, sugar, and enough water to cover the cabbage rolls.
Simmer the cabbage rolls over medium-low heat for 1 hour.

Variations

For a vegetarian version, substitute the ground beef with cooked lentils or mushrooms.
Add diced vegetables such as carrots, onions, and bell peppers to the meat mixture for extra flavor and nutrition.

Cooking Tips & Tricks

Be sure to boil the cabbage for the right amount of time to soften the leaves without overcooking them.

- Removing the tough outer vein of the cabbage leaves will make them easier to roll and will result in a more tender final dish.

- Simmering the stuffed cabbage rolls in a flavorful tomato sauce will infuse them with delicious flavor.

Serving Suggestions

Stuffed cabbage can be served with a side of mashed potatoes, crusty bread, or a simple green salad.

Cooking Techniques

Simmering the stuffed cabbage rolls in a flavorful tomato sauce will ensure that they are tender and full of flavor.

Ingredient Substitutions

You can use ground turkey or chicken instead of ground beef for a lighter version of this dish.

Make Ahead Tips

You can prepare the stuffed cabbage rolls ahead of time and refrigerate them until ready to cook. This dish also freezes well for future meals.

Presentation Ideas

Serve the stuffed cabbage rolls on a platter garnished with fresh herbs such as parsley or dill for a beautiful presentation.

Pairing Recommendations

Stuffed cabbage pairs well with a glass of red wine, such as a Merlot or Cabernet Sauvignon.

Storage and Reheating Instructions

Store any leftover stuffed cabbage in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of stuffed cabbage contains approximately 350 calories.

Carbohydrates

Each serving of stuffed cabbage contains approximately 20 grams of carbohydrates.

Fats

Each serving of stuffed cabbage contains approximately 15 grams of fat.

Proteins

Each serving of stuffed cabbage contains approximately 25 grams of protein.

Vitamins and minerals

Stuffed cabbage is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Stuffed cabbage may contain allergens such as wheat (from the rice) and eggs.

Summary

Stuffed cabbage is a nutritious and satisfying dish that is rich in protein and vitamins. It is a great option for a balanced meal.

Summary

Stuffed cabbage is a delicious and comforting dish that is perfect for a cozy family meal. With a savory filling of ground meat, rice, and spices, wrapped in tender cabbage leaves and simmered in a flavorful tomato sauce, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a chilly autumn day, and I had just finished helping my mother-in-law prepare a big pot of chicken noodle soup. As I sat at her kitchen table, sipping on a cup of hot tea, she pulled out an old, tattered cookbook from a drawer and began flipping through the pages.

"Ah, here it is," she said with a smile. "Stuffed Cabbage. This was always one of my mother's favorites."

I watched intently as she read through the ingredients and instructions, imagining the flavors and aromas that would fill the kitchen as the dish cooked. I had never made stuffed cabbage before, but something about the recipe spoke to me.

"Would you like to give it a try?" my mother-in-law asked, noticing my interest.

I nodded eagerly, eager to learn a new dish from her vast collection of recipes. She handed me the cookbook and began guiding me through the steps, sharing tips and tricks she had picked up over the years.

We started by boiling a head of cabbage until the leaves were soft and pliable. As it simmered on the stove, we mixed together a savory filling of ground beef, rice, onions, and spices. The aroma of garlic and herbs filled the kitchen, making my mouth water in anticipation.

Once the cabbage was ready, we carefully removed the leaves one by one, trimming off the tough stems. My mother-in-law showed me how to spoon the filling onto each leaf, rolling them up like little bundles of joy. We nestled the stuffed cabbage rolls snugly in a baking dish and poured a tangy tomato sauce over the top.

As the dish baked in the oven, filling the house with the most delicious scent, my mother-in-law regaled me with stories of her own mother's cooking. She spoke of the love and care that went into each dish, how every recipe held a memory and a story.

I listened intently, soaking up every word and savoring every bite of the stuffed cabbage when it finally emerged from the oven. The flavors were rich and comforting, a perfect blend of savory and sweet. I felt a sense of pride and accomplishment as I took my first bite, knowing that I had learned a new recipe and carried on a tradition passed down through generations.

From that day on, stuffed cabbage became a staple in my own kitchen. I made it for holidays, special occasions, and whenever I needed a comforting meal to warm the soul. Each time I prepared the dish, I thought of my mother-in-law and the joy she had brought me by sharing her recipe.

Over the years, I added my own touches to the dish, experimenting with different spices and ingredients to make it my own. But no matter how many variations I tried, the original recipe remained a favorite, a reminder of the day I first saw it and felt a connection that would last a lifetime.

Now, as I pass the recipe down to my own children and grandchildren, I hope they too will feel that same sense of connection and joy in the kitchen. For cooking is not just about following a recipe, but about sharing memories, stories, and love with those we care about. And stuffed cabbage will always hold a special place in my heart, a reminder of where it all began.