Stuffed Cabbage Leaves

Stuffed Cabbage

This recipe is a little bit of work, but well worth it. Stuffed cabbage includes your lean protein, complex carbohydrate and vegetable all in one.

You can divide this up into smaller servings, and freeze.

Ingredients

  • 2 small heads of cabbage
  • 2 lbs of ground turkey
  • 1 small onion, diced fine
  • 1 tsp. of iodized sea salt
  • 2 Tbsp. of Sour Cream
  • ½ bunch of fresh parsley, chopped
  • 4 Tbsp. or cubes natural vegetable bouillon
  • 1 cup of brown rice, cooked
  • ½ package of mushrooms, diced fine
  • 1 egg
  • ½ tsp. of ground pepper
  • 2 Tbsp. tomato paste

Instructions

  • 1. Fill a large stock pot ½ way with water and vegetable bouillon.
  • 2. Core the 2 heads of cabbage and place in the pot.
  • 3. Allow water to come to a boil, and then lower heat, and allow the cabbage to steam for 5 minutes.
  • 4. Remove the cabbage heads, allow them to cool, and peel off as many leaves as possible that come off easily, about the outer half of the leaves.
  • 5. Add back to hot water, steam another 5 minutes, cool, and peel off remainder of the leaves that come off easily.
  • 6. If you have any broken leaves, or outer leaves that are too thin to use, then add them to the bottom of the pot.
  • 7. Turn the heat off of the broth mixture and loose cabbage leaves.
  • 8. Saute mushrooms and onions in a frying pan.
  • 9. When fully cooked, add to raw meat mixture. Add salt, pepper, chopped parsley, cooked rice and egg, and mix thoroughly through using your hands.
  • 10. Take one cabbage leaf, the narrowest part to you, and add approximately 2 Tbsp. of the meat mixture to the middle.
  • 11. Fold the sides in, and roll the narrow part over the meat to the widest part.
  • 12. Place the stuffed cabbage in the pot of broth with cabbage leaves at the bottom.
  • 13. Make sure the mixture has cooled enough so you can actually place your hand in the broth without burning yourself.
  • 14. You need to place the stuffed cabbage leaf in the bottom and create layers, rather then just throwing this in.
  • 15. Repeat with each leaf until you are out of meat mixture.
  • 16. Put the pot back on the heat, bring to a slow boil, add any extra leaves over the top of the stuffed cabbage, cover with a lid and allow to boil for 30 minutes.
  • 17. Mix tomato paste and sour cream together.
  • 18. Remove about 1 cup of liquid from the pot and mix with the tomato paste and sour cream.
  • 19. Add this to the top of the cabbage rolls and cook another 15 minutes.

Instructions

  • 1. Fill a large stock pot ½ way with water and vegetable bouillon.
  • 2. Core the 2 heads of cabbage and place in the pot.
  • 3. Allow water to come to a boil, and then lower heat, and allow the cabbage to steam for 5 minutes.
  • 4. Remove the cabbage heads, allow them to cool, and peel off as many leaves as possible that come off easily, about the outer half of the leaves.
  • 5. Add back to hot water, steam another 5 minutes, cool, and peel off remainder of the leaves that come off easily.
  • 6. If you have any broken leaves, or outer leaves that are too thin to use, then add them to the bottom of the pot.
  • 7. Turn the heat off of the broth mixture and loose cabbage leaves.
  • 8. Saute mushrooms and onions in a frying pan.
  • 9. When fully cooked, add to raw meat mixture. Add salt, pepper, chopped parsley, cooked rice and egg, and mix thoroughly through using your hands.
  • 10. Take one cabbage leaf, the narrowest part to you, and add approximately 2 Tbsp. of the meat mixture to the middle.
  • 11. Fold the sides in, and roll the narrow part over the meat to the widest part.
  • 12. Place the stuffed cabbage in the pot of broth with cabbage leaves at the bottom.
  • 13. Make sure the mixture has cooled enough so you can actually place your hand in the broth without burning yourself.
  • 14. You need to place the stuffed cabbage leaf in the bottom and create layers, rather then just throwing this in.
  • 15. Repeat with each leaf until you are out of meat mixture.
  • 16. Put the pot back on the heat, bring to a slow boil, add any extra leaves over the top of the stuffed cabbage, cover with a lid and allow to boil for 30 minutes.
  • 17. Mix tomato paste and sour cream together.
  • 18. Remove about 1 cup of liquid from the pot and mix with the tomato paste and sour cream.
  • 19. Add this to the top of the cabbage rolls and cook another 15 minutes.

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