Stuffed cabbage is a regular staple in our house and made frequent appearances at my Babci’s house growing up. They are the best one pot meal for Sunday dinners that yield leftovers for the week.
You can jazz them up or plain them down depending on your taste.
INGREDIENTS:
- 1 Head of Green or Savoy Cabbage (Savoy leaves are a little softer)
- 1 lb of ground bison or meat of choice or a mix of beef and pork. I always just use bison.
- 1 cup of uncooked white rice
- 1 Jar of sauce like Rao’s
- 1 Egg
- 1 tsp of salt and pepper or less to taste
- 1/4 cup to 1/2 cup of pecorino romano cheese or parmesan (optional)
- 1/2 cup of Italian Breadcrumbs (I use gluten free ones)
- 1 Onion diced
- 1 Cup of Mushrooms diced
- 1 TBS of Butter
- 5-8 Slices of Bacon (Optional)
PREPARE:
- Core the cabbage bottom so the cabbage is still in tact but the core is cut out.
- Put into boiling water and boil.
- As the leaves start to soften, peel them off and take them out of the pot one at a time with tongs. Set aside to cool. This step can be done a day ahead.
- Preheat oven to 350 as you assemble the rolls.
- Saute mushrooms and onions and toss with a little salt and or garlic for flavor if you do garlic until softened and aromatic.
- Mix together uncooked rice, meat, seasonings, egg, breadcrumbs, and the cooked mushrooms and onions with about 1/2 cup of the sauce.
- You can also pre cook a slice or two of bacon and chop it and add it to the mix but it’s optional.
- Get your hands in there and mix it well.
- Once your cabbage is cooled, cut the hard vein off the tops of the leaves and stuff them with the filling.
- In a large Dutch Oven or pot with a cover that is oven safe, toss a little sauce in the bottom.
- Place all your little cabbage rolls in the pan. Top with the remaining sauce and uncooked bacon slices.
- Bake for 2-4 hours at 350 and enjoy the smell that fills your home. Larger rolls will take a bit more time. Check on them half way through.
- Enjoy!
