With today’s fast-paced lifestyles, where instant meals and drive-through restaurants prevail, stuffed cabbage still shows up on dinner tables more often than you may think. For centuries, this healthy dish has stood the test of time.
Stuffed cabbage recipes have been being passed on from generation to generation. Each recipe recipient slightly tweaks the recipe to suit their individual likes or dislikes. One thing in the recipe that never changes is its rich history and family traditions. Even though its true origin is not known, stuffed cabbage is still enjoyed in many cultures around the world today.
Stuffed cabbage rolls are referred to by multiple names depending on national, cultural or ethnic backgrounds. For example, in Poland or if you are Polish, the dish may be referred to as gollabki. In Germany, the same dish is called krautwickel. China, it’s a Chinese stuffed cabbage roll. The Chinese cabbage roll is very much like the American stuffed cabbage — not only in name but taste. The biggest difference is China steams the meat and rice stuffed cabbage roll using no sauce, while Americans typically slow cook the roll in a tomato-based sauce. The cooking methods may vary with each culture, but the lean ground beef and rice mixture remains popular throughout the world.
Cabbage is one of the most versatile vegetables grown today. It can be prepared in a variety of ways. Some use cabbage to make their yearly batch of crispy fresh sauerkraut, others prefer a dish of fried cabbage and thick egg noodles. As for myself, I use it to make my infamous cabbage cake with cream cheese icing.
Cabbage has long been a staple in many homes around the world due to its ability to easily grow in cool or hot climates. Cabbage has also been highly regarded for its nutritional value. The green or red ball shaped vegetable is a cruciferous vegetable that is high in vitamins C and K and filled with antioxidants such as choline, lutein and flavonoids. Cabbage is high in fiber and has been known to aid with weight loss and digestive issues. Cabbage is delicious, hearty, and inexpensive, making it a perfect choice to stretch meat to feed a crowd.
Stuffed cabbage is easily prepared. Simply combine lean ground beef, rice and seasonings together, wrap small portions of meat in the leaves of cabbage and bake in a tomato-based sauce to create a wonderful comfort meal sure to please your entire family.
Quick prep, slow cooked stuffed cabbage
Cabbage rolls
ingredients:
1 large head of green cabbage
1 pound of ground turkey or beef (I use turkey for a healthier version)
1/2 cup of cooked jasmine rice
1 small onion, grated
1 teaspoon of garlic salt
Pepper to taste
½ pound of fresh sauerkraut for layering
Sauce ingredients:
1 can of diced fire roasted tomatoes (14.5 ounces)
1 can of tomato soup (26 ounces)
1 teaspoon of garlic powder
Salt and pepper to taste
Instructions: Carefully remove the core of the cabbage and wash thoroughly. Wrap in saran wrap and place in the microwave hole down for about five to seven minutes or until leaves peel off easily. Be very careful and allow the cabbage to cool to the touch before working with it. Peel off leaves and set on a paper towel to absorb any extra moisture. Leaves should be soft and pliable. If the leaves feel stiff and unable to roll, simply place back in the microwave for a few more minutes.
In a large bowl, add ground beef, rice, onion, garlic salt and pepper. Using your glove covered hands, gently mix until completely combined.
Assembly: Place your largest and best cabbage leaves flat on the counter. You will have about 15. Place several spoonfuls of meat mixture in the center end of the leaf, fold in the sides, roll it up tightly and skewer with a pick to secure. Continue this procedure until your mixture is gone.
Sauce: In a large bowl, combine fire roasted tomato, tomato soup, garlic, onion powder and salt and pepper to taste, whisk until combined.
Slow cooker assembly: Begin by spooning sauce into the slow cooker, just enough to cover the bottom evenly. Add a layer of sauerkraut, followed by a layer of cabbage rolls, more sauce and sauerkraut. Repeat until all ingredients have been used. Always begin and end with a layer of sauce. Set on medium heat and go about your day. Total cooking time is about five to six hours depending on the size of cabbage rolls you have.
