Stuffed Cabbage

This recipe is a little bit more work than what I usually post but is well worth the effort.  If you are having company or a nice weekend meal for your family, this comfort classic is sure to please.  Although my son peeled off the cabbage and ate the filling, he really enjoyed the flavors of the sauce and meat.  The best part is that you, your frineds and family can enjoy a hearty delicious but light meal.

Enjoy…

Stuffed Cabbage

Preheat oven 350^o

Serves 8

Estimated Values per Serving:

Calories: 250                        Fat: 5 grams

Prep Time: 40 minutes

Bake Time: 1 hour 15 minutes

Stuffed Cabbage

Ingredients:

Stuffed Cabbage:

1 – 3 ½ pound cabbage

¾ pound ground turkey breast meat

¾ pound ground sirloin

½ cup egg substitute

1 cup bread crumbs

1 tablespoon paprika

1 teaspoon dill

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

Sauce:

1 onion

1 cup white wine

1 can (28 ounces) crushed tomatoes

1 cup unsweetened apple sauce

1 tablespoon sugar

1 tablespoon white vinegar

¼ teaspoon salt

Directions:

1. Bring a large saucepan of water to boil.  Remove any damaged leaves from the cabbage.  With a sharp knife, core the cabbage, cutting a hole in at least 1 inch wide and deep.
2. Place the cabbage in the saucepan, cored end down, and boil for 10 – 12 minutes.
3. Transfer the cabbage to a large bowl and carefully peel off as many softened leaves as you can.  Return the remaining cabbage to the saucepan and repeat until you have 16 whole leaves.
4. Quarter the remaining cabbage and transfer to a food processor and chop.  Measure 2 cups of the chopped cabbage and store or discard any remaining cabbage.
5. For the filling: In a large mixing bowl, combine the ground turkey, ground beef, egg substitute, bread crumbs, paprika, dill, salt, pepper and garlic powder.  Mix well until completely incorporated.
6. For the Sauce: Heat a large skillet on medium heat and coat with cooking spray.  Add onion and sauté for 5 minutes until browned.  Add wine and reduce to half (about 5 minutes).  Add crushed tomatoes, apple sauce, sugar, vinegar, salt and the 2 cups of reserved chopped cabbage.  Reduce heat to low and simmer for 15 – 20 minutes.
7. While the sauce is simmering, spread the cabbage leaves out and fill each with about ¼ cup of the meat stuffing.  Fold the rib end of each leaf up over the stuffing then fold the side in.  Complete the roll by folding the top leaf down over it.
8. In a large oven safe casserole pan, add about 2/3 of the sauce on the bottom.  Carefully arrange the cabbage rolls on top of the sauce then pour the remaining sauce over the cabbage rolls.  Cover the casserole and bake for 1 hour 15 minutes.

 

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Stuffed Cabbage without the Work

I love stuffed cabbage but rolling the meat in the cabbage leaves is too time consuming for a weeknight family dinner; so instead, I reworked the recipe so that it’s easy, fast and of course, deliciously light.  It does bake 3 hours in the oven but you can also make this in a crock pot instead – cooking it on high for 3 – 3 ½ hours so you can do whatever while it slow simmers. 

If you like stuffed cabbage I think you’ll like this just as much.  Enjoy and Happy Cooking!

Meat and Cabbage Casserole

Preheat oven 350^o

Ingredients:

2 small onions – chopped

1 (28 ounce) can crushed tomatoes

2 tablespoons white wine vinegar

¾ cup brown sugar

1 teaspoon salt

¼ teaspoon pepper

1 clove garlic – minced

1/8 teaspoon cayenne pepper

½ pound ground turkey breast meat

½ pound 93% lean ground beef

½ cup light sour cream

1 small head cabbage

Directions:

1. Prepare the sauce: Heat a large saucepan and spray with cooking spray.  Add half of the onion and sauté on medium heat for about 5 minutes or until soft and browned.  Add brown sugar and vinegar and sauté until sugar is dissolved.  Add tomatoes, salt, pepper and cayenne pepper and simmer sauce.
2. While sauce is simmering, cook the meat:  Heat a large sauté pan, spray with cooking spray and add the remaining onions.  Sauté for about 5 minutes or until soft and browned.  Add garlic and sauté for 1 minute.  Add ground turkey and beef and sauté for about 10 minutes or until fully cooked.  Remove from heat and stir in sour cream.
3. Cut cabbage in half and separate leaves, cutting the base of the cabbage and discarding. 
4. To assemble: Pour 1/3 of the sauce on the bottom of a large Dutch oven.  Layer half of the cabbage leaves on top of the sauce, then add the turkey and beef mixture.  Add 1/3 more sauce on top of meat mixture then top with cabbage leaves and finish with remaining sauce.
5. Bake at 350^o for 1 hour then reduce oven to 325^o and bake an additional 2 hours.