Stuffed Whole Cabbage
The recipe Stuffed Whole Cabbage can be made in around 2 hours and 15 minutes. For 81 cents per serving, you get a side dish that serves 8. One portion of this dish contains around 7g of protein, 2g of fat, and a total of 159 calories. This recipe is liked by 34 foodies and cooks. It is a good option if you're following a gluten free diet. If you have cornstarch, oregano, canned tomatoes, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is spectacular. If you like this recipe, take a look at these similar recipes: Cabbage Rolls / Golabki / Stuffed Cabbage, Stuffed Cabbage, and Stuffed Whole Cabbage.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 105 minutes
Ingredients:
1 teaspoon brown sugar
1 large head cabbage (4 pounds)
1 can (28 ounces) diced tomatoes, undrained
3/4 cup cooked rice
3 tablespoons cornstarch
1 teaspoon dried thyme
1 egg, beaten
1 garlic clove, minced
1 medium onion, chopped
1-1/2 teaspoons dried oregano
2 tablespoons shredded Parmesan cheese
1/2 teaspoon pepper
1 teaspoon salt
1 can (6 ounces) tomato paste
2-1/4 cups water, divided
Equipment:
frying pan
dutch oven
Cooking instruction summary:
Directions Combine sauce ingredients; set aside. In a skillet, cook beef and onion until meat is browned and onion is tender; remove from the heat and drain. Leaving a 1-in. shell and the core intact, cut out and chop the inside of the cabbage. To beef, add 1 cup chopped cabbage, 1 cup sauce, rice, egg, salt and pepper; mix well. Spoon into cabbage shell. Place 2 cups water, the remaining chopped cabbage and the remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, meat side up. Cover and bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until whole cabbage is tender. Remove cabbage to a serving platter and keep warm. Combine the cornstarch and remaining water; add to Dutch oven. Bring to a boil, stirring constantly; boil for 2 minutes. Pour over the cabbage; sprinkle with Parmesan cheese. Cut into wedges to serve. Yield: 8 servings. Originally published as Stuffed Whole Cabbage in Country WomanSeptember/October 1994, p29 Nutritional Facts 1 serving (1 each) equals 264 calories, 9 g fat (3 g saturated fat), 65 mg cholesterol, 683 mg sodium, 31 g carbohydrate, 9 g fiber, 18 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Combine sauce ingredients; set aside. In a skillet, cook beef and onion until meat is browned and onion is tender; remove from the heat and drain.
2. Leaving a 1-in. shell and the core intact, cut out and chop the inside of the cabbage. To beef, add 1 cup chopped cabbage, 1 cup sauce, rice, egg, salt and pepper; mix well. Spoon into cabbage shell.
3. Place 2 cups water, the remaining chopped cabbage and the remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, meat side up. Cover and bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until whole cabbage is tender.
4. Remove cabbage to a serving platter and keep warm.
5. Combine the cornstarch and remaining water; add to Dutch oven. Bring to a boil, stirring constantly; boil for 2 minutes.
6. Pour over the cabbage; sprinkle with Parmesan cheese.
7. Cut into wedges to serve.
Nutrition Information:
covered percent of daily need
