Stuffed cabbage is a classic dish for so many of us, and the key is to do it right so it’s full of flavor & filling. This recipe is a winner! Feel free to substitute the meat to any meat alternatives you like.
Stuffed Cabbage in Tomato Sauce
- 1 head cabbage cored
- 3 Tbsp olive oil divided
- 1 yellow onion finely chopped
- 1 carrot peeled and finely
- 4 garlic cloves minced
- 1/3 cup Parmesan cheese
- 1 cup cooked white rice
- 1/4 cup coarsely chopped fresh dill with 1 Tbsp set aside
- 1 Tbsp grated lemon rind
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2/3 pound ground beef
- 1 large egg lightly beaten
- 3 cups tomatoes chopped & strained
- Preheat oven to 350°.
- Cook whole head of cabbage in a large pot of boiling water for 2 minutes. Cool slightly. Remove softened outer leaves, keeping them whole. Reserve leaves. Return cabbage to pot & repeat procedure to get 12 leaves.
- Heat large skillet over medium-low heat. Add 1 Tbsp oil. Add onion and cook 5 minutes, stirring occasionally.
- Increase heat to medium-high. Add 2 cups chopped cabbage, carrot & garlic. Sauté 4 minutes. Remove from heat and cool slightly.
- Combine ¼ cup cheese (leaving the rest for garnish), rice, dill, lemon rind, salt, pepper, beef, egg and chopped cabbage mixture. Stir gently.
- In a bowl, combine remaining 2 Tbsp oil and strained tomatoes, stirring with a whisk. Spread 1 cup of the tomato mixture evenly in a 13x9 inch baking dish. Shave the rib of each cabbage leaf with a paring knife or vegetable peeler so it lays flat. Place ½ cup meat mixture in the center of each cabbage leaf. Starting at the core end, roll into a tight log, tucking as you go. Place roll in baking dish, seam side down. Repeat with remaining leaves and filling. Top with remaining tomato mixture. Cover dish with foil and bake for 45 minutes. Uncover, add remaining cheese over the top and cover with the remaining 1 Tbsp dill.