I made these last night and could not wait to share them with you, they were fantastic! I could not believe that with only one pound of beef and a head of cabbage I could create a huge meal for a crowd of people. In developing recipes with grass-fed beef, I have found that traditional dishes work extremely well. Traditional cooking extends meat and also uses tougher cuts! This dish fits the bill, it is a bit challenging but it is WELL worth all the effort. I know this is a very wintry dish but I added a lot of fresh herbs and served it with homemade bread and butter. And I love cabbage all year round! So lovely!
Stuffed Cabbage with Grass-fed Beef and Fresh Herbs
Ingredients:For Sauce:
- 1 pound ground grass-fed beef
- 1 onion, finely chopped
- 3 cloves garlic
- A few sage leaves
- A handful of parsley, minced
- A few spring of thyme, minced
- 2 eggs
- ½ cup of uncooked rice
- 2 tablespoons of breadcrumb
- 2 tablespoons tomato paste
- 1 teaspoon of kosher salt
- Some fresh cracked pepper
- 1 head green cabbage
Preparation:
- 3-15 once cans of dice tomatoes(or a big can of tomato juice or 28 oz can of crushed to tomatoes)
- 1 onion sliced
- rest of the can of tomato paste
- 1 juice of one lemon
- 1 teaspoon kosher salt
- water to cover cabbage rolls
- Bring a big pot of water to a boil, while you wait, gently separate the cabbage leaves from the head.
- Remove boiling pot from heat source and place cabbage in pot, for about ten minutes.
- TO prepare the filling, in a large dutch oven saute garlic and onions, add parsley. Let cool, in a mixing bowl, mix meat, eggs, bread crumbs, herbs, salt, pepper, tomato paste, rice and then add onions and garlic.
- to assemble rolls place about 2-3 tablespoons of meat filling into cabbage leave and fold into pockets(they need not be pretty), I had to use tooth picks to keep them together.
- Place in large dutch oven, add sauce, on a very low heat bring to a boil and cook at a very low heat for about two hours. Enjoy!
18 comments:
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This is easily one of my favorite dishes...but when I make it the thing is ugly as sin...how did you get such a gorgeous photo?
Thank you Anonymous! Who are you!
Laura: toothpicks, and i did not move them at all while I was cooking them, so i cooked them on a super low heat. Thank you!:) I am glad you think they look good, they are kinda odd looking but SO good!
Ooh, I'm thinking these make a good alternative to burgers...
Looks delicious!:)
Mmmm, love stuffed cabbage. Haven't made it in ages--thanks for the inspiration.
this takes me way back - though when I had them before they were massive and unwieldy these look petite and manageble...good job!
My favorite comfort food..mom used to make em all the time. I made "deconstructed cabbage rolls" the other night, aka meatloaf stuffed with cabbage, tomatoes, and rice.
Your pictures are so wonderful. Makes me very hungry.
My grandma use to make a stuffed cabbage dish that was rice, pork, and beef. Oh dear god it was amazing and you are right it fed a small army for next to nothing.
Great way to use up the herbs that won't stop growing too.
Nicely done!
Jen! Yes it is, the only thing is that it is a lot of work but I think it is well worth it!
Thanks J. G:)
unconfidentialcook thank you! i am not sure why I started to crave it. I have been trying to be frugal, I think it was the head of cabbage that got me earning for the stuffed cabbage:)
doggybloggy, glad to hear you think they look good. That means a lot. I was feeling a bit shy about these pics:)
Mel thank you! I was thinking when I was making them that they are a lot like cabbage soup, which I made a while back. A beef cabbage soup would be wonderful I think, and easier!
Jeff! That is so cool, do you have any recipes on your blog that are inspired by your grandmother?
Would love to see them!:)
Amazing! That reminds me of a dish a Romanian flatmate of mine used to make, called Sarmale I think. I happen to have a pound of organic ground beef in the freezer... I should hurry up before summer really kicks in, right? :-)
This I think would be great on a rainy day in summer too. You can eat dumplings all summer long, why not stuffed cabbage?
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