Stuffed Cabbage Leaves I

Stuffed Cabbage Leaves I Recipe - American Cuisine

Region / culture: USA | Servings: 6

Introduction

Stuffed cabbage leaves are a delicious and comforting dish that is popular in many cultures around the world. This recipe features tender cabbage leaves filled with a savory mixture of ground beef, rice, and seasonings, all topped with a flavorful tomato sauce.

History

Stuffed cabbage leaves have a long history and can be traced back to various regions, including Eastern Europe, the Middle East, and the Mediterranean. This dish is often associated with traditional holiday meals and family gatherings.

Ingredients

1 large head of green cabbage
1.5 tsp of salt, divided
1 lb (454 g) of lean ground beef
2 cups of cooked rice
1 cup of chopped onion
1 clove of garlic, minced
0.5 tsp of ground black pepper, divided
2 eggs, beaten
1 can (14.5 oz or 411 g) of chopped tomatoes
1 can (8 oz or 227 g) of tomato sauce
juice of 1 lemon

How to prepare

Remove 12 large outer leaves from the cabbage. Trim off the thick part of each leaf. Add the leaves and 0.5 tsp of salt to boiling water.
Allow them to stand for 5 minutes so they become pliable, then drain.
Combine the ground beef, rice, onion, garlic, 0.5 tsp of salt, 0.25 tsp of pepper, and eggs. Place 0.5 cup of the meat mixture in the hollow of each leaf.
Fold the sides of the leaf over the stuffing and roll up from the thick end of the leaf to make a neat roll.
Arrange the cabbage rolls, seam side down, in a single layer in a lightly greased shallow 3 qt (2.84 liter) baking dish.
Combine the tomatoes, tomato sauce, lemon juice, remaining 0.5 tsp of salt, and remaining 0.25 tsp of pepper in a saucepan. Bring to a boil and pour over the cabbage rolls.
Cover and bake at 375°F (191°C) for 50 minutes. Then uncover and bake for an additional 10 minutes. Serve topped with the sauce.

Variations

For a vegetarian version, substitute the ground beef with cooked lentils or mushrooms.
Add a touch of sweetness by mixing in some raisins or dried cranberries to the meat mixture.
Experiment with different seasonings such as paprika, cumin, or oregano for a unique flavor profile.

Cooking Tips & Tricks

Be sure to boil the cabbage leaves until they are pliable before filling and rolling them. This will make it easier to work with the leaves and prevent them from tearing.

- Use lean ground beef to keep the dish lighter and healthier.

- Make sure to evenly distribute the meat mixture among the cabbage leaves to ensure each roll is filled properly.

- Covering the baking dish while the cabbage rolls are cooking will help them stay moist and tender.

Serving Suggestions

Stuffed cabbage leaves can be served as a main dish with a side of crusty bread or a simple salad.

Cooking Techniques

Boiling the cabbage leaves before filling and rolling them helps to soften them and make them easier to work with. Baking the stuffed cabbage rolls in a flavorful tomato sauce ensures they stay moist and delicious.

Ingredient Substitutions

If you don't have ground beef, you can use ground turkey or chicken as a substitute. You can also use quinoa or couscous instead of rice for a different texture.

Make Ahead Tips

You can prepare the stuffed cabbage rolls ahead of time and refrigerate them until you are ready to bake them. This is a great make-ahead dish for busy weeknights or special occasions.

Presentation Ideas

Serve the stuffed cabbage leaves on a platter garnished with fresh herbs such as parsley or dill. You can also drizzle some extra tomato sauce on top for a beautiful presentation.

Pairing Recommendations

Stuffed cabbage leaves pair well with a glass of red wine, such as a Merlot or Cabernet Sauvignon. For a non-alcoholic option, try serving them with a refreshing glass of iced tea or lemonade.

Storage and Reheating Instructions

Leftover stuffed cabbage leaves can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the cabbage rolls in a baking dish, cover with foil, and bake at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of stuffed cabbage leaves contains approximately 250 calories.

Carbohydrates

Each serving of stuffed cabbage leaves contains approximately 25 grams of carbohydrates.

Fats

Each serving of stuffed cabbage leaves contains approximately 10 grams of fat.

Proteins

Each serving of stuffed cabbage leaves contains approximately 15 grams of protein.

Vitamins and minerals

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

Alergens

This recipe contains eggs and wheat (from the breadcrumbs in the meat mixture), which may be allergens for some individuals.

Summary

Stuffed cabbage leaves are a nutritious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Stuffed cabbage leaves are a classic and comforting dish that is perfect for family dinners or special occasions. This recipe features tender cabbage leaves filled with a savory mixture of ground beef, rice, and seasonings, all topped with a flavorful tomato sauce. Enjoy this delicious and nutritious meal with your loved ones!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Stuffed Cabbage Leaves. It was a warm summer day, and I was visiting my friend Esther in her quaint little village. Esther was an amazing cook, and she had invited me over for lunch. As soon as I walked into her kitchen, I was hit with the most mouth-watering aroma.

Esther had a pot simmering on the stove, and she was delicately rolling cabbage leaves filled with a savory mixture. I watched in awe as she expertly assembled each leaf, her hands moving with ease and grace. I couldn't help but ask her what she was making, and she chuckled before revealing her secret recipe for Stuffed Cabbage Leaves.

She explained that she had learned the recipe from her own grandmother, who had passed it down through the generations. The dish was a traditional one in their family, often made during special occasions and celebrations. Esther offered to teach me how to make it, and I eagerly accepted her offer.

We spent the afternoon in her cozy kitchen, with me taking notes as Esther guided me through each step of the recipe. The filling was a mixture of ground beef, rice, onions, and spices, all blended together to create a rich and flavorful combination. The cabbage leaves were blanched and then carefully wrapped around the filling before being placed in a pot with a tangy tomato sauce.

As the Stuffed Cabbage Leaves simmered on the stove, filling the kitchen with their irresistible aroma, Esther and I chatted about our shared love of cooking. She shared stories of her own culinary adventures, of learning new recipes from various places and people over the years. I listened intently, soaking in every word and feeling inspired by her passion for food.

When the Stuffed Cabbage Leaves were finally ready, Esther and I sat down to enjoy our meal together. The flavors were incredible, each bite bursting with a perfect balance of savory and tangy notes. I couldn't believe that I had helped create such a delicious dish, all thanks to Esther's guidance and expertise.

As I savored each bite, I knew that this recipe would become a staple in my own kitchen. I made a mental note to share it with my own grandchildren one day, passing down the tradition just as Esther had done for me. Cooking had always been a way for me to connect with my loved ones, and this recipe for Stuffed Cabbage Leaves was a perfect example of that.

As I bid farewell to Esther later that day, I felt a deep sense of gratitude for her friendship and for sharing her treasured recipe with me. I left her village with a full heart and a satisfied stomach, eager to recreate the magic of those Stuffed Cabbage Leaves in my own home. And as I stirred the pot on my own stove, I couldn't help but smile at the thought of the generations to come enjoying this delicious dish, just as I had.