Stuffed cabbage invokes a lot of my childhood memories. My mother and my grandmother would serve stuffed cabbage on every holiday. The smell of stuffed cabbage as it was cooking was irresistible. I’ve met people who don’t usually care for cabbage. The two biggest complaints that they have with cabbage is 1) raw cabbage has a bitter taste 2) cooked cabbage alone reeks through high heaven. Luckily stuffed cabbage rolls made some of them reconsider their aversion to cabbage. Truthfully, I never liked cabbage as a vegetable but I won’t turn down cabbage salad or stuffed cabbage. Stuffed cabbage is normally served as a side dish or appetizer. People mostly use a head of green cabbage which I did for this recipe. For the filling they will use ground beef, rice, and chopped onion. For a healthier version, I used ground turkey and some chopped mushrooms to give the cabbage rolls a beefy flavor. I seriously considered using quinoa in lieu of rice but didn’t have any which would make it more Passover friendly (if you are of Ashkenzai Jewish descent). This dish can be served at any time of the year with hot tomato sauce (I used crushed tomatoes to minimize the sodium content). You can serve this with sweet and sour sauce as well.
For this recipe, you will need:
- 2 lbs of green cabbage
- 8 cups of salted water
- 1 1/2 lbs of lean ground beef or turkey
- 8 oz of mushrooms chopped
- 1 onion chopped
- 2 cloves of garlic grated
- 1 cup of cooked rice or quinoa
- 1cup of unflavored bread crumbs
- 1/4 cup of fresh parsley chopped
- 1 teaspoon of thyme
- Salt and pepper for taste
- 25 oz can of herb flavored crushed tomatoes
Bring a large pot of salted water to a boil.