Stuffed Cabbage. Try our no prep no mess Oven Ready meals with everything included - even the cooking tray! Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf.
Stuffed cabbage is not only filling, but it's also simple to prepare.
Our hearty stuffed cabbage recipe calls for meat, veggies, and more.
Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.
You can cook Stuffed Cabbage using 13 ingredients and 3 steps. Here is how you cook that.
Ingredients of Stuffed Cabbage
- You need of Napa Cabbage.
- Prepare of Rice.
- It's 1 of Onion.
- It's 1 of Green Bell Pepper.
- It's of Italian Sausage.
- It's of Green Onion.
- Prepare of Cheese of your choice.
- Prepare of Salt.
- It's of Black Pepper.
- You need of Chilli Flakes.
- Prepare of Adobo (Goya).
- It's of Pasta Sauce (Your Discretion).
- You need of Cheese.
Read the full recipe after the video. Place meat mixture in the center bottom portion of the cabbage leaf. Roll up and tuck in the cabbage at both ends. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife.
Stuffed Cabbage step by step
- While boiling water, undress the sausage by taking it out of the casings. Put in a bowl with chopped veggies. Add in cooked rice and season accordingly..
- Get an ice bath ready. Wash and separate the leaves of the cabbage. Boil the cabbage briefly. You want it tender so you can roll it without it cracking. Place in the ice bath. When cooled, start rolling them up..
- Heat your favorite pasta sauce and cover the cabbage. Be sure that the seam of the cabbage is faced down so it doesn’t open up on you. Bake at 350F for about 35 mins. Sausage should be done and cheese melted. If you have extra stuffing, you can stuff a pepper, as I did..
Bring a large, wide saucepan of lightly salted water to a boil. Use all the good looking leaves to make the cabbage rolls. Stuffed cabbage, also often referred to as "cabbage rolls," is eaten all over the world, though it's most popular in Eastern European cuisine. While our version is stuffed with ground beef and rice, some cultures prefer to use other meats, such as lamb or pork. Place, seam side down in baking dish.