Stuffed cabbage like rolled grape leaves and stuffed squash was a favorite dish at home and in the restaurant. Many other cultures have similar versions of this hearty yet healthy main dish, but the difference will be seen in the seasonings and meats used. This is also a wonderful recipe to modify by using different fillings to create a dish that is vegetarian or vegan. We hope you enjoy this dish as much as our customers and family members have over the years.
Stuffed Cabbage
Ingredients
- 1 large head of green cabbage
- 15 oz can of tomato sauce
- 24 oz water
- 1 tsp dried mint
- 1 tsp garlic, minced or you can substitute garlic powder
- 1 tsp salt
- Rice and Lamb Stuffing – add 1 tsp garlic to stuffing
Directions:
Cabbage prep:
Carefully cut out the core and place core side down in a pot of water so that the water covers ¾ of the cabbage. Bring to a boil in an uncovered pot and then carefully turn over so that you can begin to separate the outer leaves. Continue to boil until the separated leaves become pliable but not limp. Pull off those outer leaves with a tong and set aside. Repeat the leaf softening process until all of the large leaves are done.
Stuffing and Rolling Cabbage from Kalils in the Kitchen on Vimeo.
Stuffing and Rolling
Once the leaves have cooled you can begin to roll. The amount of Rice and Lamb Stuffing you will use depends on the size of each individual leaf. Place a leaf on the table or cutting board (you may need to trim the thicker area of the leaf to make it more pliable), making sure the veins (ridged side) of the leaf are facing you. Take a small spoonful of stuffing in your hands and form into cylinder shape, then place in the center of the cabbage leaf toward the bottom. Spread out the stuffing so that the final shape of the roll is long and slightly thicker than a Meat-Filled Grape Leaf. Roll the bottom of the leaf upward, then roll in from the side, and roll forward tightly (similar to how you would roll burritos or an egg roll). Keep the seam facing downward until you are ready to put the rolled cabbage in a pot. See the video above for a quick demonstration. Remember to keep some of the leaves to line the bottom of you pot.
Cooking
Remember the leaves you set aside? You now use them to line the bottom of a 3-quart sauce pot. Stack rolled cabbage in the pan with the seam facing down. Place each layer of the rolled cabbage in an opposing direction. Add 1 cup of Tomato Sauce to the pot and then add just enough water to cover the rolls. Stack a plate on top of the cabbage—this will weigh the rolls down and keep them from floating while cooking. Cook on medium-high heat until water comes to a boil. Once water is boiling, turn heat to medium and bring to a slow boil. Add mint and continue to cook for an additional 30 minutes or until tender.