Stuffed Cabbage

14 Oct

Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.

Well, in case you’ve missed the memo these AREN’T grape leaves. It’s stuffed cabbage. I unfortunately could not, for the life of me, find grape leaves, fresh or jarred. I really would have liked to make grape leaves too, because I got the recipe from my mom, who makes awesome grape leaves. But isn’t that what the Daring Cooks are all about? Using your imagination, not letting a silly thing like not finding the main ingredient for this month’s challenge get you down.  I still liked the outcome of this recipe. I would suggest adding some more spice to it, probably in the form of cumin or red pepper flakes to spice it up a bit, since it was lacking some flavor. But they were still very tasty.

Stuffed Cabbage

Adapted from MarthaStewart.com

  • 1 large head of cabbage
  • 1 large onion, diced
  • 1 tbsp parsley flakes
  • 2 tbsp butter
  • 4 cloves of garlic, chopped
  • 2 cups cooked rice
  • 1 lb ground lamb
  • 1 carrot, chopped
  • 4 cups tomato puree

Bring 2 quarts of water to a boil. Cut out the center of the cabbage and place in pan. Boil cabbage for 2-3 minutes, until the outer layers are bright green and tender. Lift cabbage from water, and remove outer layer. Place back in boiling water, and repeat until all leaves are cooked. Reserve 2 cups of cabbage water for later.

In a medium skillet, melt butter over medium heat. Add garlic and onions and cook until golden and tender, about 8 minutes. In a large bowl, combine cooked rice, lamb, onion mixture, parsley, carrots, salt and pepper. Stir (or use your hands!) to combine.

Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
Combine cabbage water and puree and pour over stuffed cabbage to almost cover. Bring to a boil and then gently simmer for 1 hour. Serve immediately.
Again, I would add some red pepper flakes to add a bit of punch to it, otherwise an extra dash of pepper will do the trick. Enjoy!
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8 Responses to “Stuffed Cabbage”

  1. Jenn October 14, 2010 at 2:41 pm #

    They look great! I also made stuffed cabbage rolls, I tried some stuffed grape leaves and just wasn’t a fan…though I’m told I need to give them another shot 🙂

  2. Jenn October 14, 2010 at 2:41 pm #

    The Star Market on Beacon has grape leaves… They are in the condiment aisle – top shelf near the mayo. 🙂

    • kitchenmisfit October 14, 2010 at 2:42 pm #

      NO WAY!!! oh my goodness, usually I HATE that Star Market. Go FIGURE they have grape leaves. ::grumble grumble::

      • Jenn October 14, 2010 at 2:48 pm #

        Ha ha. I KNOW. It can be pretty sucky, as they don’t have a lot of things. I was looking for stuffed grape leaves, for my niece, and all they had was plain ones!

  3. Shelley October 14, 2010 at 3:01 pm #

    Well yay – you made delicious looking stuffed cabbage, and now you get to try your mom’s stuffed grape leaf recipe, too! I have actually never made stuffed cabbage, and after seeing yours, I think I am going to try this challenge again, but with that change! Great job.

  4. Audax Artifex October 14, 2010 at 3:08 pm #

    Yes you are right not having the main ingredient shouldn’t be an impediment to a Daring Cook LOL LOL. Your cabbage rolls look marvellous and were tasty I bet. Great tips about using some more spice. Hope you get a chance to do it with vine leaves. Cheers from Audax in Sydney Australia.

  5. Laura October 15, 2010 at 3:28 pm #

    Yes, these challenges really do keep you on your toes! You did great with the cabbage rolls!

  6. sippitysup October 18, 2010 at 6:15 pm #

    Stuffed cabbage is the butt of far too many jokes. I am so glad you have proved just how comforting and elegant (yes I said elegant) a dish this really is. Excellent post. GREG

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