Spicy Stuffed Cabbage
"https://www.thekitchn.com/recipe-weeknight-cabbage-rolls-239430
Stuffed cabbage is a comforting winter dish that also makes a complete meal. The traditional preparation of a savory meat-and-rice filling rolled up in tender cabbage that's slow-baked in a sweet-sour tomato sauce is a labor of love.
To make this dish more weeknight-friendly, we make these on the stovetop in just one skillet, from start to finish. You can have all the same satisfaction in a fraction of the time."
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
-
For the cabbage and sauce
- 1⁄2 head cabbage
- 1 tablespoon olive oil
- 1⁄2 medium yellow onion, diced
- 1 (14 ounce) can whole tomatoes
- 1 tablespoon apple cider vinegar
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
-
For the filling
- 1⁄4 cup brown rice
- 1 large egg
- 1⁄4 cup yellow onion
- 1 garlic clove
- 1 teaspoon kosher salt
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 lb ground chicken
directions
- Prep the cabbage: Bring a large pot of salted water to a boil. Meanwhile, remove 10 to 12 whole outer leaves from the cabbage by cutting them off the core. (Reserve the remaining cabbage for another use.) Add the leaves to the boiling water and blanch until wilted, about 2 minutes. Drain and transfer the leaves to a paper towel-lined baking sheet; set aside.
- Make the sauce: Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the tomatoes, vinegar, salt, and pepper and simmer, stirring occasionally, until the flavors meld, about 15 minutes. Meanwhile, make the filling and stuff the cabbage.
- Make the filling: Place all the ingredients except the chicken in a medium bowl and stir to combine. Add the chicken and gently mix it in, making sure not to compact the meat. Divide the mixture into 8 portions (about scant 1/3 cup each), then form each portion into a ball.
- Working with one leaf at a time, place a ball on the center of the leaf. Fold in the sides of the leaf tightly over the filling, completely covering the filling. Place seam-side down on a baking sheet or large plate. Repeat with the remaining leaves, overlapping 2 leaves as needed if they are too small (you will not use all the leaves).
- When the sauce is ready, place the stuffed cabbage seam-side down in single layer in the sauce. Spoon some of the sauce over the top of the stuffed cabbage so that they're covered. Cover and simmer over medium-low heat undisturbed until the rice in the filling is cooked through, about 35 minutes.
- Recipe Notes.
- Make ahead: The sauce can be made and the cabbage stuffed and stored in the refrigerator up to 1 day ahead. Store separately and bring the sauce to a simmer before adding the stuffed cabbage to the pan.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
David Hawkins
Newport Beach, California
Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.
