Growing up my mom used to make stuffed cabbage, what felt like, all the time. I wasnt’ really into it nor did I ever acquire a taste for it. Then I grew up and ate it somewhere (not my moms) and pretty much fell in love with it.
A few weeks ago, I spent a guilt free Sunday morning in bed, I sat there with remote in hand, watching a bunch of shows that had been recorded, yet never watched. I had numerous Aarti Party’s, Barefood Contessa, Nigella Feasts, a few Challenges, and a host of others- non-food related. It was glorious. I ultimately left the bedroom, with list in hand and started printing out all the recipes that I wanted to tackle.
One in particular was Ina’s Stuffed Cabbage. What better week to make this than for St. Patrick’s Day? I made a simple salad and a Bakewell Tart. I had made a bakewell tart once before (here), and I remember loving everything about it. The tart I made this week, not so in love with. I used a homemade blackberry jam that I picked up from one of my favorite breakfast spots, The Curious Palate. Was kind of bummed I used the jam on this tart.
The cabbage is a great weeknight meal. Reading the recipe, it felt as thought it would have taken all day long. Not so. While the sauce was simmering, I steamed the cabbage leaves and prepped the meat filling. I swapped out some ingredients to make it my own and made enough to invite my mom for dinner. There were still leftovers. M brown bagged it and didn’t complain. I ate this dish and felt satisfied without feeling full.
adapted from Ina Garten
yield: 6 servings
for the sauce:
3 Tbsp. coconut oil
1 1/2 cups chopped yellow onion
2 (28 oz) cans crusted tomatoes
1/4 cup red wine vinegar
1/2 cup sucanat or light brown sugar
1 1/2 tsp. kosher salt
3/4 tsp. fresh ground pepper
for the filling:
2 1/2 lbs. organic, ground beef chuck
3 extra-large eggs, lightly beaten
1/2 cup chopped yellow onion
1/2 cup bread crumbs, preferably homemade
1/2 cup uncooked brown rice
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 green cabbage
for the sauce
• heat the coconut oil in a heavy duty saucepan. add onions and cook over medium heat until translucent.
• add the rest of the ingredients and bring to a boil. once boiled, turn the heat down to simmer and cook for 30 minutes, uncovered. when done, set aside
for the filling:
• heat a large pot of water to boil.
• preheat oven to 350*
• cut out the core from the cabbage. when water boils, place whole cabbage in the pot for a few minutes. remove the leaves, one by one with tongs.
• rest leaves on a baking sheet lined with paper towels. set aside.
• in a large bowl, add all the ingredients for the filling (not the cabbage leaves). add 1 cup of the sauce to the filling mixture.
• with a pairing knife, remove the triangular part of the cabbage leaf, going 1/3 the way up the leave.
• using 1/3 cup of filling, place it on each leaf, closest to the top of the leaf. fold the top part over the filling, tucking the sides in as you roll.
• put about a cup of sauce on the bottom of a dutch oven. place cabbage rolls, seem side down, over the sauce. when all is done, cover rolls with the remaining sauce.
• cover the dish and bake for 1 hour.
• serve hot.