Who doesn’t love a good stuffed cabbage? Well, there must be someone… If you, like me, enjoy a good one then here’s a very quick and easy recipe. You need a little advanced planning – a day is enough – but the prep and cooking is quick and easy.
- 1 lb ground meat (turkey, beef, lamb)
- 1 large head green cabbage
- 1 large carrot
- 1 large onion
- 1/2 cup brown rice
- salt and pepper to taste
- (paprika, spicy paprika or cayenne, cumin, minced garlic, tabasco, curry powder)
- 1 64 oz bottle of vegetable juice (V-8 or similar)
- 2-4 cups extra water
Place whole cabbage in the freezer, leave it there at least overnight. Remove and allow to defrost at room temperature for at least a couple of hours. When you are ready to assemble the dish you will need either a large soup pot if you are cooking your cabbage on the stove or a large baking dish if you are doing it in the oven. Grate the carrot, finely chop half of the onion then mix those together with the meat, rice, salt, and pepper, whatever optional spices you choose. Put about 1/4 cup of the tomato juice in the bottom of your pot/pan. Slice the rest of the onion and put half the slices in the bottom of the pan/pot. Assemble cabbage as follows: peel a leaf of cabbage, place an oval ball of meat on the leaf and roll up. Place seam-side down in the pot/pan, repeat until done, packing the rolls tightly. Put the remaining onion on top of the rolls. Peel off the rest of the leaves of the cabbage and put on top. Pour over the veggie juice and enough water to come up close to the top of the rolls (they don’t need to be completely covered with liquid.) Cover and cook. If you are cooking on the stove top, bring to a boil then reduce heat and simmer for 2-3 hours. If you are cooking in the oven, cook 2-4 hours in a 350 F oven. Serve hot over egg noodles, with bread, on its own, however you like it. You can also sprinkle frozen peas, carrot slices, extra onions, potato slices between the layers of rolls before cooking. Enjoy!