Return to Content

Stuffed Cabbage

Stuffed Cabbage
0 votes, 0.00 avg. rating (0% score)
by in Jan 2009

Check out this video: Family Meals on a Budget

Ingredients:

  • 1 large head of cabbage (about 1-1/2 pounds)
  • 1/2 pound lean ground beef
  • 3 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 carrots, peeled and finely diced
  • 1 rib celery, finely diced
  • 1 clove garlic
  • 1 small eggplant, peeled and finely diced, about 2 cups
  • 2 teaspoons Kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup chicken broth
  • 1/2 cup plain breadcrumbs
  • 3 tablespoons chopped fresh parsley

Instructions:

Heat oven to 350 degrees. Bring a large pot of salted water to boil. Cut a deep cone-shaped incision into bottom of each cabbage; remove cores. Add the whole cabbage and boil until leaves soften, about 7 minutes, turning them around in the water occasionally. Transfer to a colander and drain, cut side down. Gently pull off 8 of the large, outer leaves from each head. Trim thick ribs from leaves and set aside.
Cut remaining cabbage heads in half and thinly slice the remaining leaves.
In a large saut
Updated Monday, December 8th, 2008

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111