Stuffed Cabbage



Ingredients:

1 head of cabbage

Ground Beef Stuffing:

2 lbs. of ground beef
1 onion - diced
4 cloves of garlic – chopped
½ cup of parsley – chopped
About 10 baby carrots - chopped
1 quart of button mushrooms – chopped
1 cup of cherry tomatoes – chopped in the food processor
¼ cup of grated Romano cheese
2 eggs - beaten
1 cup of bread crumbs

Bell Pepper Topping:

3 green bell peppers – sliced
½ cup parsley
4 cloves garlic – chopped
1 quart of button mushrooms - halved
1 jalapeño – sliced
1 large onion – sliced
1 quart of cherry tomatoes – halved
About 10 baby carrots – sliced
Dashes of red pepper flakes
Grated mozzarella or cheddar cheese for topping
Grated Romano cheese for topping

In a large pot boil water and put the whole head of cabbage in the water and cover. Simmer for about 5 minutes until the leaves become tender. Remove the cabbage from the water and let the cabbage cool.

In a large frying pan place the ground and cook the chop meat separating it. When the meat is cooked remove the meat from the pan and place in a large bowl.

In the same pan, drizzle a little olive oil and place the parsley, garlic, onions, carrots and mushrooms and sauté until the onions become slightly golden. Place these veggies in the bowl with the ground beef and toss. Add the tomatoes that were chopped in the food processor and the bread crumbs and toss. Wait a few minutes to let everything cool down and then add the beaten eggs and toss.

In the same frying pan drizzle a little olive oil and add all of the ingredients for the bell pepper topping EXCEPT the cheeses. Let this sauté while you begin stuffing the cabbage.

Preheat Oven 350:

To stuff the cabbage gently peel back the leaves one at a time. Peel as many leaves as you want to stuff. Place the leaf on a flat surface and using a large spoon place the stuffing in the middle of the leaf. Close with a tooth pick.

Drizzle a little olive oil in a backing dish and place the cabbage in the pan.
Top with the peppers and top the peppers the mozzarella and grating cheese and a drizzle of olive oil.

Bake about 30-35 minutes.

This is an old fashioned recipe that needs to be made more often!

Enjoy and Love,

Catherine

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16 comments:

  1. This cabbage looks great. I have already made Cabbage dolmas and I will post them shortly. I answered your eight questions, come and check them. Thanks again for tagging me.

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  2. Mmm that stuffing sounds like comfort food to me!

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  3. This sounds so comforting and satisfying, I bet it tastes wonderful!
    Hope you are having a fabulous weekend.
    *kisses* HH

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  4. Catherine, these look so good! I love your recipe. The other day I made cabbage rolls for the first time and was thinking about other variations. I'm going to try yours out. Thanks for sharing.

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  5. The natural sweetness of cabbage in this dish must be perfectly infused with the stuffing. Yummy!

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  6. We all love cabbage in my house. Great recipe and it looks so delicious!!!!

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  7. um! I love stuffed cabbage - a Jewish cafe chain here called Glicks serves cabbage rolls, and I adore them.

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  8. I still have never made stuffed cabbage. I keep thinking that I'm going to, and then I forget. This post reminded me. It looks wonderful!

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  9. Yumm. Haven't made stuffed cabbage in so long, this made me hungry for it.

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  11. I know what to do with the leftover cabbage in my fridge now! Thanks for the recipe :)

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  12. Don't see much of this recipe in Texas, it takes me back to Pittsburgh where I was born. I bet your kitchen smelled great while cooking this one.

    Plan B

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  13. What a delicious cabbage recipe Catherine! I really love the topping - it adds something special!

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  14. Great recipe...I have not seen this dish is such a long time,
    looks great :)

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  15. Hi!! I love your blog. There is much creativity and love what you do.

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