Stuffed Cabbage. Combine the beef, egg, onion, rice, salt and pepper. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf.

Martha Stewart's 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. This was my first time making stuffed cabbage and I must say, it exceeded my expectations! You can cook Stuffed Cabbage using 12 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Stuffed Cabbage

It's 1 lbs of ground beef.
You need 1 of dry onion.
It's 1 cup of bulgur.
It's 1 1/2 cups of rice.
It's 1 tbs of pepper and tomato paste (1 extra for sauce).
It's 1 bunch of parsley.
It's 1 teaspoon of crushed garlic.
Prepare 1/2 tsp (each) of cumin, dry mint, pepper, sumac.
It's to taste of Salt.
Prepare 1/2 of lemon juice.
You need 1/2 teaspoon of red flakes pepper.
It's 3 tbsp of butter.

Cover cabbage leaves with boiling water. Let stand until leaves are limp. Stuffed with hearty ingredients like seasoned ground beef, onions and rice, these delicious cabbage rolls baked with tomato sauce and Parmesan cheese make for a perfect comfort food meal during the cold winter months, and are a nice departure from your typical pasta dishes and hearty casseroles. This stuffed cabbage recipe features hearty ground beef, tomato sauce, and rice make this a dinner recipe you'll love coming to the table for.

Stuffed Cabbage instructions

Find a large cabbage, to find a right one you look for the cabbage that when you press it must feel lose, not hard, and light green color. Now, take off and throw away off outer leaves,.
Cut end of each the leave, take each leaf one by one, continue until you separate and remove all leaves.
Do not tear them, after, you fill water with vinegar and keep them in there about 20 mins..
Prepare the filling: mix your ground beef, chopped onions,with bulgur and rice.
Add all spices.
Add paste.
Parsley.
Filling is ready.
Boil water, turn off the heat. Take 4 leaves individually and soak in, let leaves stay there about 5 - 8 minutes, until their color turn brighter, put in a colander, rinse with cold water, then put another 4 leaves and soak them in the boiled water, rinse with cold water, repeat until you finish all the leaves..
Take one of the cabbage leaves on a flat surface.
Cut away the hard central vein,the piece on the left, is way too small to be stuffed, (we will keep these small pieces aside to place in bottom of cooking pot.).
Here is another leaf, I cut in the middle then side, veiny parts are very hard to roll, so try to get rid off those.
I placed walnut size of filling at the base of each leaf..
Roll (bright green color leaves easy to roll and fold).
Fold the edges over and roll again.
I placed ripped or small leaves bottom of my cooking pot. Then Arrange the dolmas in the pan seam side down and side by side..
Making sauce : 1 tbs paste and boiling water mix, add some salt and lemon juice.
Pour over dolmas. Cut the butter in small pieces and place on top..
The liquid should come at least halfway up the top layer, need more water? Then boil it. Place a heavy plate over leaves. First, high until water boils, then low heat, cook about 45 minutes..
I had left over grape leaves, I used them too. Serve with Turkish yogurt.
I have stuffing mixture left, before I put it in the fridge I added one egg and made balls, then I sprinkled some flour and shook the tray, to preventthem to stick eachother, and kept them in the freezer about 1/2 hour. They were frozen, then remove them and put in a freezer safe bag.ready to cook any time..

This baked stuffed cabbage recipe produces rolls just like Grandma used to make, so they're sure to be a hit at the dinner table tonight. This is the bests stuffed cabbage roll recipe we've ever had, and. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven.