One of the oldest recipes in history, a stuffed whole cabbage is a summertime staple. It’s easy to prepare and serves as an excellent side dish for your next backyard barbecue.
Whole stuffed cabbage on the grill is a dish that can be served as an appetizer or main course. It’s also a great way to use up leftover meat, if you have any.
We should all consume more cabbage! They’re economical, year-round, and flexible, and they go well with other common veggies like carrots and potatoes. While many dishes call for shredded cabbage, such as the traditional stuffed cabbage rolls, this recipe for a Stuffed Whole Cabbage makes a big statement at the dinner table. It’s delicate and supple, with a lot of taste.
It just goes to show that you can have a party without spending a fortune. Something that will impress and satisfy your visitors. If you’re craving filled cabbage rolls, who says you have to go to all the trouble? Try this Stuffed Whole Cabbage instead!
Cabbage: How to Core It Without Breaking It
Because the outer cabbage leaves are used in this dish, it’s crucial to maintain them entire. Turn the cabbage upside down so that the core is facing upwards to core it without shattering it. Carefully carve a circle shape around the core with a long sharp knife (make sure not to cut the outer leaves). You may now remove the inner core once it has been sliced.
How to Make Whole Cabbage Stuffed
While this dish seems to be complicated, it is not at all! Begin by chopping the cabbage into small pieces (see our tips above). Fill the cabbage leaves with sautéed veggies and ground beef mixture after blanching them and shocking them with cold water. Squeeze the cabbage leaves into a ball using the plastic wrap.
Remove the plastic wrap and knot the ends together with kitchen thread. Bake with the broth until the exterior is brown and the interior is done.
Make sure the cabbage leaves are softened by blanching them for a lengthy time. Adding the broth softens it as well.
The Stuffed Whole Cabbage may also be made on the grill. Wrap in foil and smoke for roughly 2 hours on a hot grill (225°), basting with a sauce every 12 hours.
How To Serve A Whole Cabbage That Has Been Stuffed
Carve the Stuffed Whole Cabbage on the table while it is still whole. Serve it over creamy mashed potatoes or a bed of rice with your favorite gravy sauce.
Variations on Stuffed Whole Cabbage
Ground turkey, lamb, chicken, or pork are some of the meat options. Bacon or ham bits are other alternatives.
To make it vegetarian, replace the beef with chopped sautéed mushrooms and veggie broth. To lengthen the filling, add rice, quinoa, or riced cauliflower, as well as couscous.
To make it vegan, omit the meat, cheese, and eggs from the filling and replace them with brown lentils, mushrooms, and oats.
How to Keep Whole Cabbage Stuffed
Refrigerate leftovers for up to 4 days, but make sure they’re in an airtight container. Before serving, reheat in the oven or microwave.
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Remove the outer layers of the cabbage and cut off the core. In a kettle of boiling water, blanch the outer leaves.
After that, submerge them in freezing water.
Set the leaves aside in a large mixing basin coated with plastic wrap.
In a pan or skillet over medium heat, heat the oil and then add the veggies. Cook until the vegetables have softened.
Combine the cooked veggies and ground beef in a large mixing basin.
Combine the eggs, cheese, parsley, salt, and pepper in a mixing bowl. Mix.
Fill the cabbage leaves with the prepared ground beef and vegetable mixture.
To seal the leaves and make a ball, wrap them in plastic wrap.
Use kitchen thread to tie the knot.
Pour the broth into a saucepan and cover with a lid.
Preheat oven to 180°C/350°F and bake for 60 minutes. Before serving, remove the kitchen thread.
Remember to add salt to the boiling water! You may also use beef or veggie stock instead.
The “vegan whole stuffed cabbage” is a dish that is made with vegan ingredients. It is also one of the most popular dishes in Eastern Europe.
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