Stuffed Cabbage Recipes

Stuffed cabbage recipes are made during the fall Jewish holiday called Sukkot.

There's nothing like a rich and savory cabbage stuffed recipe.

And experimenting with the different types of cabbage will help to add a new look and feel to your stuffed cabbage recipes.  

You can even use a leafy green like swiss chard or collard greens along with the cabbage as the wrap in your recipes.

Medium or long grained rice is probably the best type of rice to make a stuffed cabbage recipe.  Short grained rice tends to be a sticky rice and is better for dessert type recipes.

Stuffed Cabbage Recipes

Ingredients:

  • 1 Head of Cabbage or 2 pounds
  • 2 pounds of Ground Beef (70 to 75% Lean)
  • 1/2 tsp. White Pepper
  • 1 tsp. Kosher Salt (or to taste)
  • 2 large Eggs (free range)
  • 1/3 cup Organic Ketchup
  • 1/2 cup of Organic Rice (uncooked)
  • 1 small Organic Yellow Onion (finely chopped)

Instructions:

Freeze the cabbage head for 2 days and then defrost cabbage the night before cooking (leave on the counter or in the fridge).

When cabbage is completely defrosted, separate its leaves.

In a large bowl, mix ground beef, pepper, kosher salt, eggs, rice, ketchup, and onion together using your hands.

Place 1 heaping tablespoon of the mixture onto a cabbage leaf.

Tuck the cabbage leaf like your making a wrap and roll to enclose meat mixture and place rolls in a 6-quart casserole dish.

Now your ready to make the sauce,

Sauce Ingredients:

  • 1 tbsp. of Healthy Cooking Oil
  • 1 35 oz. Can of Organic Chopped Tomatoes
  • 2 tbsp. of Organic Tomato Paste
  • 2 large Organic Yellow Onions (sliced)
  • Kosher Salt & White Pepper (to taste)
  • 1/2 cup Organic Ketchup
  • 1 to 2 Organic Lemons (juiced)
  • 1/3 cup Organic Brown Sugar
  • 1/3 cup Organic Raisins

Cook the onions in oil on medium heat for a few minutes and then add in the rest of the ingredients.

Bring to a boil and let simmer for 15 minutes at a low heat in a covered saucepan.

Then ladle simmered sauce over the stuffed cabbage rolls.

Cover casserole dish with a lid or tin foil and bake for 1 1/2 hours at 350 degrees F.  Be sure to uncover your stuffed cabbage rolls for the last half hour.

Finally, squeeze the juice of 1 lemon all over your cooked cabbage rolls to give them a sweet and sour taste.

Types of Cabbage for Your Stuffed Cabbage Recipes

Green Cabbage - this is the most common type of cabbage available. It is round in shape with light green tightly packed leaves.

Red Cabbage - is very similar to green cabbage, but smaller in size and has a dark purplish color.

Savoy Cabbage - this cabbage is round in shape with loosely packed ruffled leaves. It has a mild flavor and softer texture. It makes good wraps.

Bok Choy - is a Chinese cabbage with dark green elongated leaves. This cabbage has a slightly bitter mustard taste.

Napa Cabbage - is a another Chinese cabbage with crinkly elongated light green leaves. This cabbage has a mild and sweeter taste than Bok Choy.

Types of Rice for Your Stuffed Cabbage Recipes

White Rice - is the most common type of rice and has had its husk, bran, and germ removed. Comes in short, medium, and long grain varieties.

Basmati Rice - is a long grain aromatic type of rice from India. This non-glutinous fragrant rice has a nutty flavor and comes in either white or brown.

Jasmine Rice - is another long grain aromatic rice with a slight Jasmine aroma that comes from Thailand. This rice comes in both white and brown form.

Forbidden Rice - is an ancient rice that was eaten by Emperors. This is a medium grained rice which has a nutty flavor and is dark purple in color.

Ideas for Your Stuffed Cabbage Recipes

Try ground grass-fed meat, ground bison, or ground poultry in your stuffed cabbage recipes.  Or use a couple of types of ground meats to add a different flavor to your recipes.

You could also use quinoa in your recipe to cut down on the amount of carbs, but be sure to use a sprouted quinoa for better digestion.

And using fresh herbs like oregano, basil, thyme, or sage will make your recipes more interesting and delicious.

These are just some ingredient ideas to help you come up with your very own creation or take on this Jewish holiday recipe.


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