Stuffed Cabbage

Adapted from Smitten Kitchen

  

Ingredients

• 1 head cabbage
  
• 1 pound ground chuck (80/20)
  
• 1 medium onion, finely chopped
  
• 2 tablespoons extra-virgin olive oil
  
• 2 carrots, shredded
  
• 1 celery stalk, finely chopped
  
• ½ cup uncooked brown rice couscous
  
• 2 tablespoons tomato paste
  
• 3 cups tomato sauce (I used the leftover tomato sauce from this)
  
• Kosher salt and black pepper
  

Directions

1. To prepare the cabbage: Place the cabbage in a deep bowl. Heat a small pot of bowl water on the stove. Pour the boiling water over the cabbage and steam for ten minutes.
   
2. Meanwhile, heat olive oil over medium heat in a large, deep-dish skillet. Add the onions, carrots, celery, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Cook for 10 minutes or until vegetables have softened. Set aside to cool.
   
3. Once the cabbage is done steaming, drain off the water. Core the cabbage and remove 10 leaves. Dry the leaves thoroughly. (leftover cabbage can be made into this)
   
4. In a medium bowl mix together cooled vegetables, ground chuck, brown rice couscous, tomato paste, 1 teaspoon kosher salt, and ¼ teaspoon pepper. Spoon ¼ to 1/3 of mixture into each cabbage leaf. Fold the leaves into rolls. Place prepared rolls back in deep-dish skillet. Add the tomato sauce (and a little water or chicken broth if needed) to completely submerge the rolls. Cover and cook for about an hour. Serves 5.
   

*Note: This is an easy, make ahead dish. They tasted even better after sitting in the fridge for a few days.

Print this post