Stuffed Cabbage
Enjoy a cozy family favorite with this Stuffed Cabbage recipe. A quick, no-cook sauce envelops a mix of ground beef, rice, and spices, creating a comforting casserole. Perfectly embracing tradition, it's a quick, flavorful, and cherished dish that unites generations at the family table.
Equipment
- Large pot for boiling cabbage leaves
- Baking Dish
- Skillet
- Mixing bowls
Ingredients
- 1 large head of cabbage
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion finely chopped
- 2 cloves garlic minced
- ¼ cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Prepare the Cabbage Leaves: Bring a large pot of water to boil.
- Core the cabbage and carefully immerse it in the boiling water.
- As the leaves soften, carefully peel them off, setting them aside to cool.
- Prepare the Filling: In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- In the same skillet, sauté the chopped onion and garlic until softened.
- Mix in the cooked rice, salt, and pepper. Remove from heat.
- Make the Sauce: In a bowl, combine crushed tomatoes, tomato sauce, brown sugar, Worcestershire sauce, paprika, salt, and pepper. This is your no-cook sauce.
- Assemble the Stuffed Cabbage: Preheat the oven to 350°F (175°C).
- Take a cabbage leaf and place a scoop of the meat and rice filling in the center.
- Roll the cabbage leaf, tucking in the sides, and place it seam-side down in a baking dish.
- Repeat until all leaves are filled.
- Pour on the Sauce: Pour the no-cook sauce over the stuffed cabbage, ensuring they are well-covered.
- Bake: Cover the baking dish with foil and bake for 1 hour, or until the cabbage is tender.
- Rest and Garnish: Allow the stuffed cabbage to rest for 15 minutes before serving.
- Garnish with chopped fresh parsley.
Notes
- This dish freezes well, making it perfect for meal prep.
- Feel free to customize the filling with a mix of ground meats or add your favorite herbs and spices.
- Serve with a dollop of sour cream for added richness.