How To make Savory Stuffed Cabbage

Savory stuffed cabbage with wine sauce

Stuffed Cabbage- Martha Stewart

Here, Martha and her mom share a Golumpki recipe that speaks to tradition and includes a couple of tips from Martha’s grandmother.

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Slow Cooker Cabbage Roll Soup - Sweet and Savory Meals

Learn how to make Slow Cooker Cabbage Roll Soup - it has all the flavors of cabbage rolls but without the fuss and prep effort! It is a family favorite soup made with ground beef, cabbage, onion, beef broth, tomato sauce, and slowly simmered to perfection in the crock pot.

Even now, it is one of our whole family’s favorite homemade comfort food. First, this is an easy soup recipe to make. You simply fill the pot with the ingredients, then add the broth to it.

????INGREDIENTS????:
1 pound ground beef
1 onion (diced)
4 cloves garlic (minced)
1 teaspoon dried rosemary
1 teaspoon dried Italian seasoning herbs
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
4 cups coarsely chopped green cabbage
1 carrot (peeled and diced)
1 red bell pepper (diced)
4 cups beef broth
1 can 14-ounce tomato sauce
1 can 14-ounce diced tomatoes
1/2 cup white long-grain rice (uncooked)
1 bay leaf
3 tablespoons brown sugar

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Grandmother-Approved Stuffed Cabbage Rolls Recipe

Stuffed Cabbage Rolls are loaded with a tender and juicy ground beef and rice filling, wrapped up in a boiled cabbage leaf, and then baked in the oven with a flavor-packed tomato sauce. In this recipe you’ll learn the best way to boil cabbage leaves as well as how to perfectly place the filling ingredients so they roll up with ease! This Polish-style cabbage roll recipe is a healthy, gluten-free, and lower-carb comfort food dish your family is sure to love!

FULL RECIPE:
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Ingredients

1 large head of cabbage green*
Tomato Sauce:
2 Tbsp. oil olive or avocado
1 cup sweet onion finely chopped, divided
2 cloves garlic crushed
15 oz. tomato sauce canned
15 oz. crushed tomatoes canned
1 Tbsp. Worcestershire sauce
1 Tbsp. sugar optional
1 tsp. salt to taste
½ tsp. black pepper to taste
Filling:
1 lb. ground beef or turkey*
1 cup rice cooked, white or brown*
½ cup sweet onion finely chopped, divided
1 clove garlic crushed
1 egg
1 tsp. salt
¼ tsp. black pepper
3 Tbsp. fresh parsley finely chopped
¼ tsp. paprika
⅛ tsp. cayenne pepper

INSTRUCTIONS
Preheat oven to 350°F.
Bring a large pot of water to a boil.
Cut and remove about 1 inch from the bottom of the head of cabbage.
Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable.
Remove the boiled head of cabbage from the pot and place on a dish towel to let drain.
Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.
Tomato Sauce:
Add oil and chopped onion to a large skillet over medium heat. Sauté for 2-3 minutes, or until the onion has softened. Add crushed garlic and continue sautéing for an additional minute.
Add in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine.
Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.
Cabbage Rolls:
Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.
Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.
Add in about 3-4 tablespoons of the filling mixture into each leaf.
Fold the right side of the leaf over the filling and then fold the left side over.
Starting at the base, begin rolling the cabbage leaf up.
Repeat the above steps with the remaining filling and cabbage leafs.
Spray a large 9x13 inch baking dish with non-stick cooking spray. Pour in tomato sauce and spread it out along the bottom of the dish.
Place cabbage rolls, seam-side-down, in two rows of six rolls.
Cover the baking dish with a piece of aluminum foil and bake in preheated oven for 60-75 minutes.

RECIPE NOTES
A medium-large head of green cabbage is recommended. Larger leaves are easier to fill up and then roll without them tearing.
Substitute with uncooked cauliflower rice if on a low-carb diet.
Can use 90/10 or 93/7 ground meat.

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Stuffed Whole Cabbage - Sweet and Savory Meals

Learn how to make Stuffed Whole Cabbage - filled with seasoned ground beef and rice, then simmered in a rich, herb tomato sauce until tender and perfect. Serve with parmesan cheese for a hearty and healthy family meal!


????INGREDIENTS????:
Sauce:
1 can 28 ounces diced tomatoes
1 can 6 ounces tomato paste
4 garlic cloves
1 teaspoon onion powder
1 teaspoons dried oregano
1 teaspoon dried thyme
1 tablespoon brown sugar
1/2 teaspoon salt
Filling:
1 large head cabbage
2 teaspoons vegetable oil
1 medium onion
2 cloves garlic
1 pound ground beef
1 tablespoon Worcestershire sauce
3/4 cup cooked rice
1 large egg
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried Italian herbs
1 teaspoon dried rosemary
1 1/2 cups chicken broth (divided)
3 tablespoons cornstarch
2 tablespoons shredded Parmesan cheese
Garnish:
Fresh thyme
Oregano leaves

???? PRINT RECIPE & DIRECTIONS HERE????????????????????????:


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????????WATCH MORE OF MY RECIPES????????:

????Strawberry Poke Cake -
????Blueberry Banana Bread -
????Instant Pot Tuscan Chicken Pasta -
????Crispy Air Fryer Potatoes -
????Stuffed Cabbage Rolls -

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????LETS CONNECT????
???????? FACEBOOK:
???????? PINTEREST:
???????? INSTAGRAM:
???????? TWITTER:

????????????FIND ALL MY RECIPES ON MY WEBSITE ????????????:
????????????????????????

???? EMAIL ME:
???????????????????????? sweetandsavorymeals@gmail.com

???? SEND ME MAIL:
Sweet and Savory Meals
1715 US Highway 46
Suite 414
Parsippany, NJ 07054, USA

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#sweetandsavorymeals #stuffedcabbage #wholecabbage