We all should be eating more cabbage! Together with other humble vegetables like carrots and potatoes, they’re inexpensive, they’re available year-round, and they’re so versatile. While many recipes make use of shredded cabbage like the classic stuffed cabbage rolls, this recipe for a Stuffed Whole Cabbage makes quite the impression on the dinner table. It’s soft and tender and packed with flavor.
Just goes to show you can host without paying an arm and a leg. Something that will leave your guests impressed and satisfied. Who says you have to go through all the hassle if you’re craving stuffed cabbage rolls…try this Stuffed Whole Cabbage instead!
Because this recipe makes use of the outer cabbage leaves, it’s important to keep them whole. To the core the cabbage without breaking it, flip it upside down so that the core is facing upwards. Use a long sharp knife to carefully slice around the core in a circular shape (make sure not to cut the outer leaves). Once it’s cut, you can remove the inner core.
While this recipe looks very intricate, it’s not difficult at all! Start by coring the cabbage (see our tips above). Once you’ve blanched the cabbage leaves and shocked them with ice water, fill them with sauteed vegetables and ground beef mixture. Use the plastic wrap to squeeze the cabbage leaves into a ball.
Remove the plastic wrap and tie with kitchen thread. Bake with the broth until golden on the outside and cooked on the inside.
Make sure to blanch the cabbage leaves long enough to soften. Adding the broth will also soften it.
You can make the Stuffed Whole Cabbage on the grill too. Wrap with foil and smoke in a preheated grill (preheated to 225°) for about 2 hours, basting with a sauce every ½ hour.
Keep the Stuffed Whole Cabbage whole and carve it on the table. Serve it with your favorite gravy sauce on top of creamy mashed potatoes or a bed of rice.
Meat variations: ground turkey, lamb, chicken, or pork. Other options include bacon or ham pieces.
To make it vegetarian, use chopped sauteed mushrooms as the beef substitute and use vegetable broth. Add rice, quinoa, or riced cauliflower, couscous to stretch the filling.
To make it vegan, leave out the beef, cheese, and eggs, and add brown lentils, mushrooms, and oats to the filling.
Store leftovers in the fridge for up to 4 days, just make sure to place them in an airtight container. Reheat in the oven or microwave before serving.
Cut of the core of the cabbage and remove the outer layers. Blanch the outer leaves in a pot of boiling water.
Next, place them in ice water.
Place the leaves in a large mixing bowl lined with plastic wrap and set aside.
Heat oil in a pan or skillet over medium heat, and add the vegetables. Cook until softened.
Transfer the cooked vegetables to a large mixing bowl and add the ground beef.
Add the eggs, cheese, parsley, salt, and pepper. Mix.
Spoon the prepared ground meat and vegetable mixture into the cabbage leaves.
Use the plastic wrap to close the leaves and to form a ball.
Tie with kitchen thread.
Put in a saucepan, pour in the broth, and cover with a lid.
Bake for 60 minutes at 180°C / 350°F. Cut off the kitchen thread before serving.
Don’t forget to salt the boiling water! Otherwise, you can use beef or vegetable stock.