For many of us, Stuffed Cabbage is a traditional dish that shows up at holiday meals. Usually, it’s a grandmother’s recipe from the old country. Recipes are diverse as its history. This recipe has German heritage.
I picked up the ingredients at the farmers’ market, including the sausage from Lewis Waite farm and ground beef from Longlesson Farm.
Stuffed Cabbage’s origins are from ancient Middle East. It made its way to Eastern Europe as people traveled along trade routes. European immigrants brought stuffed cabbage rolls to America.
This recipe requires a lazy Sunday when the family gets together. It takes some time and effort and everyone will know what’s cooking in the kitchen. Let Stuffed Cabbage Rolls take you back in time, at least for one day.
This recipe is from Lucky Peach. There’s cabbage, of course, sauerkraut, sausage, beef, rice and crushed tomatoes. Steam a cabbage head in a large pot until the leaves can be easily removed. For the filling, add onion, garlic, cooked rice (I used brown rice), ground beef, and sausage. Put sauerkraut in a Dutch oven. Place 1/3 cup of the stuffing in the center of a leaf and fold or roll into a bundle. Make sure the filling doesn’t stick out. Arrange the rolls in the Dutch oven. The rolls will probably be layered in the pot. Chop the remaining cabbage and add to the pot with the crushed tomatoes. Add reserved water from steaming the cabbage so it just covers the rolls. Place a sheet of foil over the surface of the pot and put the lid on. Bake until the liquid is simmering, about 2 ½ to 3 hours.
Enjoy Stuffed Cabbage Rolls and a day with family.
- 1 large dense cabbage head (1½ to 2 pounds)
- 1 medium onion, diced
- 2 cloves garlic, minced
- ½ cup cooked white or brown rice
- 1 pound ground beef
- 8 ounce sweet Italian sausage
- 2 Tablespoons finely chopped fresh parsley
- 1 pound fresh sauerkraut, drained
- 1 28 ounce can crushed tomatoes.
- Heat the oven to 325 degrees. Place a rack in the lower third of the oven.
- With a short, sharp knife, remove the core from the cabbage, allowing the leaves to stay intact. Steam the head of the cabbage in a large pot until the leaves are pliable. Reserve the water left over from steaming.
- Make the filling: In a large bowl, combine the onion, garlic, cooked rice, ground beef, sausage, and parsley. Knead together with your hands until well combined.
- Spray a 6 quart Dutch oven with nonstick cooking spray. Put the sauerkraut on the bottom.
- Arrange the rolls: Remove a leaf from the steamed head of cabbage. Put about ⅓ cup of the filling in the center of the leaf and fold it up into a bundle. Make sure the filling isn't sticking out. Put each finished roll in the pot, seam side down. You'll probably have two layers.
- Once the filling is used up, chop the remaining cabbage and add it to the pot. Top with crushed tomatoes. Add the reserved water from steaming the cabbage, plus enough water to cover the rolls. Put a sheet of foil over the surface of the pot and put on the lid. Bake until the liquid is simmering and the cabbage is translucent and very tender, 2½ to 3 hours.