Enjoy here a delicious stuffed cabbage recipe collection from all over the world. There's something especially appealing about self-contained entrees like stuffed vegetables. Take cabbage rolls: Plump and pleasing, they are neat little packages that make a satisfying meal. You'll find here delicious heavy recipes (sorry ;-)) but of course I've added also a low fat stuffed cabbage recipe and a vegetarian version.
Stuffed Cabbage Recipe I (6 servings)
12 large cabbage leaves
Small piece salt pork
1 lb. ground beef
1 lb. ground pork
1 egg, beaten
1/4 c. milk
1/4 c. chopped onion
1 c. cooked rice
1 tsp. salt and 1/4 tsp. pepper
8 oz. can tomato sauce
1 tbsp. lemon juice
1 tbsp. brown sugar
1 tsp. Worcestershire sauce
Place cabbage leaves in boiling water for 3 minutes until limp; drain. Fry salt pork pieces; set aside. Combine beef, pork, egg, milk, onion, rice and seasonings; mix well.
Place 1/4 cup meat mixture into cabbage leaves. Roll and put into slow cooker/Crock Pot (fasten with toothpicks if desired). Combine tomato sauce, lemon juice, brown sugar, and Worcestershire sauce; pour over leaves. Add salt pork and drippings. Cook on low 7-9 hours, or on high 4 to 5 hours.
Low-Fat Stuffed Cabbage Recipe II (6-8 servings)
This low fat stuffed cabbage recipe is especially for you after your 7 day cabbage soup diet. It's a wonderful main dish and helps to maintain your weight loss effect...
ingredients:
8 medium or 16 small cabbage leaves
1 cup water
1/4 cup raisins
1/2 cup minced onion
1 tsp minced garlic
1 pound lean ground turkey
2 tsp. ground cumin
Grated rind of 2 lemons
1/2 tsp ground black pepper
1/2 tsp dried thyme
2 large tomatoes,
diced or cut into thin wedges
2 tsp minced fresh parsley or basil
Blanch the cabbage leaves in boiling water for 1 minute. Remove with a slotted spoon. Lay the leaves flat on a tray and set them aside. In a 1-quart saucepan over medium heat, bring the water and raisins to a boil. Set aside. In a large non-stick frying pan over medium heat, combine the onions, garlic and 2 tsp of the water from the raisins. Saute until the onions turn translucent, about 5 min. Add the turkey. Saute, stirring constantly, until the meat has lost its color and is well broken up.
Drain the raisins, discarding the water. Add to the turkey. Add the cumin and lemon rind. Saute for 5 minutes. Stir in the pepper and thyme. Remove from the heat and allow to cool.
Divide the filling among the cabbage leaves. Enclose the filling by tucking in the side edges and rolling up the leaves. Coat a 9- x 13-inch baking dish with non stick spray. Add the rolls, seam side down. Bake at 350 degrees F. for 15 min.
Sprinkle the tomatoes with the parsley or basil. Serve with the cabbage.
Stuffed Cabbage Recipe III, Ukrainian Style (6 servings)
1 1/2 pounds lean ground beef
1 cup cooked rice
1 teaspoon salt
1/2 teaspoon pepper
8 to 10 large cabbage leaves,
blanched, wilted
1 cup tomato sauce
1 6 oz can tomato paste
1 onion, chopped
1/4 cup vinegar
3/4 cup water
2 tablespoons sugar
8 gingersnap cookies, crushed
Combine meat, rice, salt and pepper. Fill each leaf with about 1/2 cup of the mixture, fold in sides like an envelope, then roll up and place seam side down in Crock Pot. Combine remaining ingredients and pour over cabbage rolls. Cover and cook on low 6 to 8 hours.
Bulgur - Stuffed Cabbage Recipe (4-6 servings)
1 small head green cabbage
1 cup finely chopped parsley
2 onions, chopped
4 celery stalks, chopped
1/4 tsp Italian seasoning
1/2 tsp minced garlic
2 (15 ounces each) cans tomato sauce
4 cups water
2 cups dry bulgur
1 (8 ounces) can tomato sauce
1/2 cup water
Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily.
Saute parsley, onions, celery, seasoning, and garlic in oil substitute until onions are soft. Add 2 15-ounce cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hour over medium heat, stirring occasionally, until bulgur is tender. Remove from heat.
To stuff cabbage leaves, place a spoonful of mixture in center of each leaf. Starting at one side, roll leaf up and fold ends under. Place in a deep baking pan. Mix the 8-ounce can of tomato sauce with 1/2 cup water and pour over stuffed cabbage leaves so they remain moist during baking.
Bake at 375 degrees F. for about 30 min. until cabbage is hot.
Vegetarian Stuffed Cabbage Recipe
A mainstay in Eastern Europe, stuffed cabbage is usually filled with seasoned ground meat or a ground meat and rice mixture, then topped with a tomato sauce.
In re-creating the rolls, the primary goal of the following vegetarian recipe was to stay true to the traditional recipe but come up with a hearty, meatless alternative. You meet this objective easily by filling the cabbage leaves with a tasty combination of brown rice, spinach and fresh herbs mixed with some silken tofu.
The sauce is still tomato-based but includes chopped cabbage, onion and raisins for an extra flavor and texture dimension. We happily ate the way through our remake of this old-world favorite, and we hope you will, too.
Vegetarian Stuffed Cabbage Recipe I
Round out this stuffed cabbage recipe with whole-grain bread and a crisp salad.
1 large head savoy cabbage
(about 2 3/4 lbs.)
1 Tbs. olive oil
1 large onion, chopped (1 1/2 cups)
1 tsp. dried thyme
32-oz. can organic tomato juice
2/3 cup dark or golden raisins (or a
combination of the two)
2 Tbs. fresh lemon juice
1 Tbs. sugar
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Sprigs fresh thyme for garnish
Filling:
1 cup uncooked brown
basmati rice
10-oz, pkg. frozen chopped
spinach, thawed and
squeezed dry
1 bunch scallions (white
and light green parts),
finely chopped (1/3 cup)
1/2 cup pureed silken tofu
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 medium cloves garlic,
minced
3/4 tsp. coarse salt
1/4 tsp. freshly ground pepper
1/4 tsp. ground nutmeg
1/8 tsp. paprika
BRING LARGE POT of water to a boil. Cut deeply around core at base of cabbage, but don't remove it. Immerse entire cabbage in boiling water 4 to 5 minutes, then lift it out with a strainer. Peel off as many outer leaves as come off easily. Return cabbage to water for additional softening and repeat until you have removed 12 leaves. Set aside.
Quarter remaining cabbage; discard core. Cut cabbage into strips, then chop and set aside.
Filling: In medium bowl, combine all ingredients and mix until well blended.
Set leaves on work surface. Trim off tough white vein at base of each leaf. Place about 1/4 cup filling on bottom third of each leaf; flatten slightly. Fold bottom of leaf over filling, then fold in sides and roll up tightly. Squeeze rolls to compress.
In Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 7 minutes. Add chopped cabbage and thyme. Cook, stirring occasionally, until cabbage begins to soften, about 5 minutes. In large bowl, mix tomato juice, raisins, lemon juice, sugar, salt and pepper. Arrange cabbage rolls, seam side down, in a single layer over cabbage mixture. Pour tomato juice mixture over rolls and bring to a simmer. Reduce heat, cover and simmer until rolls are tender and liquid has thickened, about 2 hours.
PER SERVING: 303 CAL.; 10G PROT.; 4G TOTAL FAT (0 SAT. FAT); 64G CARB.; 0 CHOL.; 372MG SOD.; 10G FIBER
1/2 cup red onions - Chopped
1/2 cup mushrooms - Chopped
1 tsp garlic - Minced
2 tbsp defatted chicken stock*
2 cups Cooked rice - or barley
1/2 cup tomatoes - diced
3 tbsp bread crumbs
2 tsp soy sauce, low sodium
1 tbsp fresh parsley - minced
1/4 teaspoon Ground black pepper
8 medium cabbage leaves
* Vegetarian use vegetable stock rather than chicken stock.
1. Sauce: In a 2 quart saucepan over medium-low heat, saute' the celery and onions in the stock for about 5 to 7 minutes. Add the tomatoes, basil, vinegar and oregano. Cover and simmer for 20 minutes. Set aside while you make the rolls.
2. rolls: In a small saucepan over low heat, saute' the onions, mushrooms and garlic in the stock for 3 to 5 minutes. Transfer to a large bowl. Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.
3. Blanch the cabbage leaves in boiling water for about 3 minutes, or until pliable. Drain. Place about 1/2 cup of mixture on each leaf. Roll the leaf tightly to enclose the filling.
4. Coat a 9x9 baking dish with no-stick spray. Add the rolls, seam side down. Spread 1 cup of the tomato sauce over the rolls. Cover with foil and bake at 400 F for 25 to 35 minutes. Serve the heated cabbage rolls with the remaining sauce.
Information
Per serving: 230 calories, 2 g fat (7%), 8. g dietary fiber, 9 g protein, 0 mg cholesterol, 422 mg sodium. A good source of vitamin C.
Special Tip: Freeze the head of cabbage so that I don't have to use the boiling water method to separate the leaves and end up with scalded fingers.
Potato Stuffed Cabbage Recipe (8 servings)
(Source: The Pritikin Program)
1 head cabbage
5 lb potatoes - peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper - ground
2 egg whites
1 can tomatoes (28 oz)
1 apple - peeled and sliced
1/4 tsp ginger, dried - ground
Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).
Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture.
Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necesfootery.
Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot.
Cook at low heat for 4 to 5 hours.
Shrimp Suffed Cabbage Leaves with Yogurt Curry Sauce
Ingredients - Cabbage Rolls
2 pound head green cabbage
1/4 cup (1/2 stick) butter
1 cup shredded cabbage
1 cup sliced fresh mushrooms
1/2 cup julienne carrots
1/2 cup julienne green pepper
1 tablespoon soy sauce
1 teaspoon crushed red pepper flakes
1/8 teaspoon garlic powder
8 ounces small cooked shrimp
1 cup lowfat Ricotta cheese
1 egg, slightly beaten
1 can (13 3/4 ounces) condensed chicken broth
Ingredients - Shredded Mixture
5 cups shredded cabbage
1 cup shredded carrot
1 cup shredded green pepper
Ingredients - Sauce
1 container (8 ounces) lowfat plain yogurt
1/3 cup chopped red pepper
2 tablespoons minced green onion
4 teaspoons soy sauce
1 teaspoon curry powder
Directions
Core cabbage, leaving it whole. Steam 10 to 12 minutes. Cool slightly. Carefully remove 12 large outer leaves. Trim ribs so they are same thickness as leaves and can be easily bent; set aside. Use remaining cabbage for shredded cabbage in rest of recipe.
For cabbage rolls, melt butter in large skillet. Sauté 1 cup shredded cabbage, mushrooms, 1/2 cup carrot, 1/2 cup green pepper, soy sauce, red pepper flakes and garlic powder until all liquid evaporates, about 10 minutes; do not brown. Remove from heat. Stir in shrimp, Ricotta cheese and egg. Preheat oven to 375°. Place approximately 2 tablespoons filling on each cabbage leaf. Fold over the ribbed end of the leaf, then fold over the two sides and roll up. Place 5 cups shredded cabbage, 1 cup carrots, 1 cup green pepper in bottom of a 13 x 9-inch baking dish. Place filled cabbage leaves on top of shredded vegetable mixture. Pour condensed chicken broth over all. Cover dish with aluminum foil. Bake 30 minutes. Uncover and bake an additional 15 minutes.
For sauce, combine all ingredients. Let stand at room temperature while cabbage rolls are baking.
To serve, place some of cooked vegetable mixture on each of 6 plates. Top each with 2 cabbage rolls. Spoon sauce over each. Serve immediately.
Information
Serving size: 1/6 of recipe
Calories per serving: 305
Protein 23 g / fat 14 g / carbohydrate 24 g / Calcium 326 mg / riboflavin .40 mg
Bacon Stuffed Cabbage Recipe
This is excellent as a side to turkey
1 large whole head green cabbage
1 large whole head red cabbage
4 quarts water
2 tablespoons salt
1 pound thick-sliced bacon, cut crosswise into 1/4-inch
strips
1 3/4 pounds onions (about 3 medium), thinly sliced
3/4 cup whipping cream
(fat free half and half can be substituted)
2 tbsp plus 2 tsp chopped fresh sage
1 teaspoon fennel seeds
1/4 cup olive oil
Using sharp knife, cut deep cone-shaped incision into bottom
of each cabbage; remove cores. Bring 4 quarts water and salt
to boil in large saucepan. Add whole green cabbage and cook
until leaves soften, about 7 minutes, turning occasionally.
Transfer cabbage to colander and drain, cut side down. Gently
pull off 8 leaves. Trim thick ribs from leaves. Repeat with whole red
cabbage.
Cook bacon in heavy large skillet over medium heat until crisp, stirring
occasionally, about 15 minutes. Using slotted spoon, transfer bacon to paper
towels. Reduce heat to medium-low. Discard all but 2 tablespoons bacon drippings
from skillet. Add onions and sauté until tender and just beginning to brown, about
20 minutes. Add cream, sage and fennel seeds. Simmer over medium heat until
cream thickens, stirring occasionally, about 10 minutes. Stir in bacon. Season to
taste with salt and pepper.
Preheat oven to 350°F. Butter heavy large baking sheet. Place 1 cabbage leaf on
work surface. Spoon scant 1/4 cup onion mixture onto center of leaf. Fold bottom
of leaf over filling. Fold in sides. Continue rolling to enclose filling. Repeat with
remaining cabbage leaves and onion mixture. Arrange packages seam side down on
prepared baking sheet. Brush tops with olive oil. Cover baking sheet with foil. (Can
be prepared 1 day ahead. Refrigerate.) Bake packages until heated through, about
25 minutes.
Makes 16
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