Beef Stuffed Cabbage
With the media intensely focused on Russia and Ukraine’s battle for Crimea, we thought we’d enlighten you on one of the regions’ specialties, Stuffed Cabbage.
Pretty much every eastern European country has their own version of Stuffed Cabbage. This healthy rendition is inspired by Blue Apron, a meal service that delivers fresh ingredients along with a recipe. Their original recipe can be found here. We like this hearty dish because it’s a even split between carbs and protein. We recommend serving it with a small plate of leafy green salad.
About 650 Calories per serving
- 4 Cloves Garlic
- 1 Bunch Fresh Oregano
- 1 Small Yellow Onion
- 1/2 Head Green Cabbage
- 3/4 Cup Long Grain Brown Rice
- 10 Ounces Ground Beef or veggie crumbles
- 1 15-Ounce Can Diced Organic Tomatoes
- 2 Tablespoons of Earth Balance Butter (or other plant-based, natural butter alternative)
- 3 Tablespoons Beef Demi-Glaze
- 2 Teaspoons Sweet Paprika
- 1 Tablespoon Organic Agave Nectar
- 1 Tablespoon Organic Apple Cider Vinegar
- Olive Oil
1. Wash and dry fresh produce. Heat large pot of salted water and bring to a boil. Peel and mince garlic. Pluck oregano leaves and discard stems. Peel and small dice onion, using a food processor on low for convenience if you have one. Carve out and discard stem and innermost leaves of the cabbage.
2. Combine rice, 1 1/4 cups of water, and a pinch of salt in a small, covered pot. Heat to boiling on high then let simmer for about 12-15 minutes or until water is gone and rice is tender. Fluff rice with a heat-resistant utensil.
3. While rice is cooking, heat a medium pot of water and bring to a boil. Once water is boiling, submerge the cabbage underwater and cook for about 8 minutes or until the leaves are pliable and almost transparent. Drain and set aside.
4. Make the sauce while cabbage cooks. In a separate medium pot, heat 2 teaspoons of olive oil on medium until hot. Add half of the garlic and half of the onion. Cook until softened. Reduce heat and add diced tomatoes, sweet paprika, agave, and apple cider vinegar. Season with salt and pepper if you’d like. Cook about 6 minutes or until sauce is slightly reduced in volume, stirring frequently.
5. Make the filling in a medium pot. Heat two teaspoons of olive oil. Once warm, cook remaining onion and garlic for about 5 minutes or until soft, stirring frequently. Increase heat to medium-high and add ground beef until browned and mostly cooked, about 3 minutes. Stir in cooked rice, oregano, beef demi-glaze and 1/2 cup water. Cook 1-2 minutes.
6. Spread a thin layer of sauce on bottom of an oven-safe baking dish. Carefully separate cooked cabbage leaves. Working 1 leaf at a time, place a large spoonful of stuffing in center of leaf. Roll tightly, tucking in sides of leaf. Place in baking dish seam side down. Repeat until complete. Using remaining sauce, cover stuffed cabbage. Bake 12-13 minutes or until sauce is bubbly and rolls are thoroughly heated. Let stand for 6-8 minutes before serving.
Enjoy! Don’t forget to share your experience with us!