Craving all the flavor of classic stuffed cabbage rolls but short on time? Introducing the family-style stuffed cabbage – a delicious twist on the traditional dish that's perfect for busy weeknights or feeding a crowd! This recipe ditches the individual rolls and layers all the goodness – savory seasoned meat, fluffy rice, and tender cabbage leaves – into one pan. It's simpler to assemble, cooks to perfection, and delivers the same heartwarming flavors you know and love. So ditch the fuss and get ready to experience stuffed cabbage in a whole new light!
Ingredients
Servings 4
- Whole cabbage freeze overnight before preparation
- 3 tablespoons neutral oil plus more for greasing pan
- 1 large onion chopped
- 1 pound ground beef
- 2 garlic cloves crushed
- 1 large tomato chopped
- 1 celery stalk chopped
- 1 cup parsley chopped
- 1 cup rice rinsed well
- 2 tablespoons tomato paste
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon Jamie Geller Baharat
- 2 tablespoons silan/date honey
Sauce
- 3 tablespoons tomato paste
- 3 cups lukewarm water
- 1 teaspoon sweet paprika
- 1 teaspoon salt
Nutritional Facts
Nutrition Facts
Family Style Stuffed Cabbage
Amount per Serving
Calories
684
% Daily Value*
Fat
34
g
52
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
17
g
Cholesterol
81
mg
27
%
Sodium
2625
mg
114
%
Potassium
1177
mg
34
%
Carbohydrates
69
g
23
%
Fiber
9
g
38
%
Sugar
21
g
23
%
Protein
28
g
56
%
Vitamin A
2301
IU
46
%
Vitamin C
114
mg
138
%
Calcium
175
mg
18
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Take the cabbage out of the freezer at least two hours before preparation.
- Prepare the filling. In a large saute pan over medium heat, saute onion in 3 tablespoon oil, add the ground meat, crushed garlic, chopped tomato and chopped celery, and parsley, add rice, tomato paste, salt, pepper, baharat and silan, mix everything well and set aside.
- Separate the cabbage leaves.
- Oil a deep and slightly wide pot, line the bottom of the pot with cabbage leaves, place on a medium temperature, cook leaves until slightly burnt,
- Pour the meat and rice filling in and cover with another layer of cabbage, tighten and tuck in all the edges to form a well-closed shell.
- Meanwhile prepare sauce. In a bowl, combine tomato paste with water, paprika and salt. Mix and pour over cabbage. Place a plate over top to hold the cabbage down and cover with lid. Let cook for about 40 minutes on medium.
- When ready, remove cover and carefully remove plate, place a larger plate over the pot and flip the pot over so the cabbage will sit on the plate. Serve hot.
