Get ready to wrap your taste buds around the flavors of the world! Stuffed cabbage, also known as golabki or dolmades, is a popular dish that can be found on tables from Eastern Europe to the Middle East. And while it may seem like a simple concept – fill a cabbage leaf with a mixture of ingredients and roll it up – the possibilities are endless when it comes to flavor profiles and ingredient combinations.
From classic Polish golabki to spicy Mexican variations, we’ve gathered 20 delicious stuffed cabbage recipes that will satisfy your cravings and impress your guests. Whether you’re looking for a hearty main dish, a flavorful side, or a comforting bowl of soup, our collection has something for every occasion. In this article, we’ll take a culinary journey around the world to explore the diverse and delicious world of stuffed cabbage.
Classic Polish Golabki (Stuffed Cabbage Rolls)
Classic Polish Golabki (Stuffed Cabbage Rolls)
A traditional Polish dish, Golabki is a hearty and flavorful meal made with cabbage leaves stuffed with a mixture of ground meat and rice. This recipe serves 6-8 people.
Ingredients:
– 1 large head of cabbage
– 1 pound ground beef
– 1/2 cup cooked white rice
– 1 onion, finely chopped
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon vegetable oil
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon tomato paste
Instructions:
1. Bring a large pot of water to a boil. Remove the cabbage leaves from the head and blanch them in boiling water for 5 minutes.
2. In a separate pan, cook the ground beef over medium heat until browned. Add the chopped onion, paprika, salt, and pepper. Cook until the onion is translucent.
3. Mix cooked rice into the meat mixture.
4. To assemble the Golabki, lay a cabbage leaf flat on a surface. Place 1/4 cup of the meat mixture in the center of the leaf. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining leaves and filling.
5. Heat the vegetable oil in a large skillet over medium heat. Add the Golabki, seam-side down, and cook until they are browned on all sides (about 10 minutes).
6. Transfer the Golabki to a large baking dish. Pour the crushed tomatoes and tomato paste over them. Cover with aluminum foil.
7. Bake in a preheated oven at 375°F for 45-50 minutes or until the cabbage is tender.
Hungarian Stuffed Cabbage with Sauerkraut
This traditional Hungarian dish combines tender cabbage leaves with flavorful sauerkraut, beef and rice filling, and a hint of paprika. The result is a hearty and aromatic meal perfect for a chilly evening.
Ingredients:
– 1 large head of cabbage
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1/4 cup sauerkraut, drained and rinsed
– 1 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Blanch cabbage leaves in boiling water until tender. Remove and set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned. Add onion, garlic, cooked rice, sauerkraut, paprika, salt, and pepper. Cook until onion is translucent.
4. Lay a cabbage leaf flat and place about 1/2 cup of the meat mixture in the center. Fold stem end over filling, then fold sides and roll into a neat package. Repeat with remaining leaves and filling.
5. In a large Dutch oven or casserole dish, arrange stuffed cabbage rolls seam-side down. Pour 1-2 tablespoons vegetable oil over the top.
6. Cover dish and bake for 30 minutes. Remove lid and continue baking for an additional 15-20 minutes, or until cabbage is tender.
Cooking Time: 45-50 minutes
Greek Lahanodolmades with Avgolemono Sauce
A traditional Greek recipe that combines tender grape leaves wrapped around a flavorful rice filling, served with a creamy avgolemono sauce.
Ingredients:
For the dolmades:
– 20-25 grape leaves
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
For the avgolemono sauce:
– 1 cup chicken broth
– 1/2 cup freshly squeezed lemon juice
– 2 large egg yolks
– 2 tablespoons butter
– Salt to taste
Instructions:
1. Start by preparing the grape leaves according to package instructions.
2. In a bowl, combine cooked rice, parsley, dill, feta cheese, garlic, and olive oil. Mix well.
3. Place a grape leaf on a flat surface with the stem end facing you. Place 1 tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining ingredients.
5. To make the avgolemono sauce, combine chicken broth, lemon juice, and egg yolks in a bowl. Whisk until smooth.
6. Add butter and whisk until melted. Season with salt to taste.
7. Serve the dolmades warm with the avgolemono sauce spooned over.
Cooking Time: 30 minutes
Ukrainian Holubtsi with Tomato Sauce
Holubtsi, also known as stuffed cabbage rolls, are a beloved Ukrainian dish. In this recipe, we’ll add a rich and tangy tomato sauce to give it an extra layer of flavor.
Ingredients:
– 1 large head of cabbage
– 1 pound ground beef
– 1 onion, finely chopped
– 1 cup cooked rice
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 can (28 oz) crushed tomatoes
– 1 tablespoon tomato paste
– 1/4 cup water
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head and blanch in boiling water for 5 minutes. Drain and set aside.
3. In a large bowl, combine ground beef, onion, cooked rice, paprika, salt, and pepper. Mix well.
4. Stuff each cabbage leaf with the meat mixture, folding the stem end over to seal.
5. Place the stuffed cabbage rolls in a baking dish, seam-side down. Drizzle with olive oil.
6. In a separate pan, combine crushed tomatoes, tomato paste, and water. Bring to a simmer and let cook for 10 minutes.
7. Serve the holubtsi with the tomato sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Middle Eastern Stuffed Cabbage with Lamb and Rice
This traditional Middle Eastern dish is a flavorful and hearty meal perfect for special occasions or everyday dining. The combination of tender lamb, aromatic spices, and savory rice, all wrapped in a delicate cabbage leaf, is sure to delight.
Ingredients:
– 1 large head of cabbage
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the cabbage leaves by blanching them in boiling water for 5-7 minutes, or until tender.
3. In a large bowl, combine the ground lamb, onion, garlic, cooked rice, olive oil, cumin, paprika, salt, and pepper. Mix well.
4. Lay a cabbage leaf flat on a work surface. Place about 1/2 cup of the lamb mixture in the center of the leaf.
5. Fold the sides of the leaf over the filling, then roll the leaf into a neat package. Repeat with the remaining leaves and filling.
6. Place the stuffed cabbage rolls seam-side down in a baking dish. Cover with aluminum foil.
7. Bake for 30-40 minutes, or until the cabbage is tender and the filling is cooked through.
Cooking Time: 1 hour
Vegetarian Stuffed Cabbage with Quinoa and Mushrooms
This hearty dish combines tender cabbage leaves with a flavorful filling of quinoa, mushrooms, and aromatic spices. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 large head of cabbage
– 1 cup cooked quinoa
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions.
3. In a large skillet, sauté mushrooms, onion, garlic, caraway seeds, and paprika until the vegetables are tender. Season with salt and pepper.
4. Blanch cabbage leaves in boiling water for 30 seconds. Remove from water and let cool.
5. Fill each cabbage leaf with quinoa mixture and roll up tightly. Place seam-side down in a baking dish.
6. Drizzle with olive oil and bake for 25-30 minutes or until the cabbage is tender.
Cooking Time: 40-45 minutes
Slow Cooker Stuffed Cabbage Soup
Warm up on a chilly day with this hearty and flavorful slow cooker soup. This recipe combines tender cabbage, savory sausage, and aromatic spices for a comforting meal that’s easy to prepare.
Ingredients:
– 1 head of cabbage, cored and chopped
– 1 lb sweet or hot sausage, casings removed
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp paprika
– Salt and pepper, to taste
Instructions:
1. Brown the sausage in a skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the chopped onion and minced garlic to the skillet; cook until the onion is translucent.
3. Transfer the mixture to the slow cooker; add the chopped cabbage, diced tomatoes, chicken broth, paprika, salt, and pepper. Stir to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Stuffed Cabbage Casserole with Ground Beef
This classic comfort food dish combines tender cabbage leaves with flavorful ground beef and a medley of spices, all wrapped up in a satisfying casserole. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 head of cabbage
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz tomato sauce
– 1 cup cooked rice
– 1/2 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 350°F (180°C).
2. Remove cabbage leaves from head and blanch in boiling water for 5 minutes.
3. Brown ground beef with onion, garlic, paprika, salt, and pepper.
4. In a separate bowl, combine cooked rice, tomato sauce, and shredded cheese.
5. Stuff each cabbage leaf with the meat mixture, then place seam-side down in a 9×13-inch baking dish.
6. Top stuffed cabbage leaves with the rice mixture and cover with aluminum foil.
7. Bake for 45 minutes, then remove foil and continue baking for an additional 15 minutes.
Cooking Time: 1 hour
Turkish Stuffed Cabbage with Yogurt Sauce
Turkish Stuffed Cabbage with Yogurt Sauce Recipe
This traditional Turkish dish, called “Kapya,” is a flavorful and nutritious meal that combines the sweetness of cabbage with the tanginess of yogurt. With its simplicity and ease of preparation, it’s perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 large head of cabbage
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 teaspoon paprika
– Salt and pepper to taste
– Yogurt sauce ingredients: 1 cup plain yogurt, 1/4 cup chopped fresh dill, 2 tablespoons lemon juice, salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the outer leaves from the cabbage head, then carefully core and blanch it in boiling water for 5-7 minutes.
3. In a large skillet, cook the ground beef, onion, garlic, paprika, salt, and pepper until the meat is fully browned.
4. Stuff each cabbage leaf with about 1/2 cup of the meat mixture, then roll and place seam-side down in a baking dish.
5. Cover with aluminum foil and bake for 25 minutes.
6. Remove the foil and continue baking for an additional 10-15 minutes, or until the cabbage is tender.
7. Prepare the yogurt sauce by mixing all ingredients together. Serve over the stuffed cabbage.
Cooking Time: 40-45 minutes
Stuffed Cabbage Rolls with Ground Turkey and Barley
This classic dish is a comforting twist on traditional stuffed cabbage rolls, packed with flavor from ground turkey and nutty barley. A perfect one-pot meal for a chilly evening.
Ingredients:
– 1 head of cabbage, outer leaves removed
– 1 lb ground turkey
– 1 cup cooked barley
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper, to taste
– 1 cup tomato sauce
– 1/4 cup water
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the cabbage leaves by blanching them in boiling water for 5 minutes. Remove from water and set aside.
3. In a large skillet, cook the ground turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, minced garlic, paprika, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stir in the cooked barley, tomato sauce, and water.
6. To assemble the cabbage rolls, lay a cabbage leaf flat and place about 1/2 cup of the turkey mixture onto the center of the leaf. Fold the stem end over the filling, then fold in the sides and roll up tightly. Repeat with remaining leaves and filling.
7. Place the rolled cabbage into a 9×13-inch baking dish and bake for 25-30 minutes or until the cabbage is tender.
Cooking Time: 25-30 minutes
Spicy Mexican Stuffed Cabbage with Chipotle Sauce
This recipe combines the classic flavors of cabbage rolls with the bold spices of Mexico, resulting in a dish that’s both familiar and excitingly new. The chipotle sauce adds a smoky heat that will leave you craving more.
Ingredients:
– 1 large head of cabbage
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 corn tortillas
– Chipotle sauce (see below for recipe)
Instructions:
1. Preheat oven to 375°F.
2. Remove the tough outer leaves from the cabbage head, then blanch it in boiling water until tender. Drain and let cool.
3. In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks. Add onion, garlic, cumin, paprika, salt, and pepper. Cook until the meat is fully browned.
4. Meanwhile, cut the cooled cabbage into wedges. Place a tablespoon or two of the meat mixture onto each wedge, leaving a 1-inch border around the edges. Roll up the cabbage tightly and place seam-side down in a baking dish.
5. Cover with foil and bake for 30 minutes.
6. Remove foil and top each roll with chipotle sauce. Return to oven and bake an additional 15-20 minutes, or until the sauce is caramelized and bubbly.
Chipotle Sauce:
– 1/2 cup mayonnaise
– 1/4 cup ketchup
– 1 tablespoon lime juice
– 1 minced chipotle pepper in adobo sauce
– Salt to taste
Combine all ingredients in a bowl, mixing until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: Approximately 45-50 minutes.
Stuffed Cabbage with Lentils and Brown Rice
This hearty dish combines the flavors of savory cabbage, nutritious lentils, and nutty brown rice for a satisfying meal.
Ingredients:
– 1 large head of cabbage, cored and outer leaves removed
– 1 cup cooked brown rice
– 1/2 cup cooked lentils
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: any additional seasonings you prefer (e.g. paprika, caraway seeds)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked brown rice, lentils, chopped onion, minced garlic, salt, and pepper.
3. Remove the tough outer leaves from the cabbage head and place it in a baking dish.
4. Fill the center of the cabbage with the rice-lentil mixture, mounding it slightly.
5. Drizzle olive oil over the filling and sprinkle with any desired seasonings.
6. Cover with aluminum foil and bake for 45 minutes.
7. Remove foil and continue baking for an additional 15-20 minutes, or until the cabbage is tender.
Cooking Time: 60-75 minutes
Stuffed Savoy Cabbage with Pork and Herbs
A hearty and flavorful dish that combines the natural sweetness of Savoy cabbage with the savory flavors of pork, herbs, and spices. This recipe is perfect for a cozy dinner or special occasion.
Ingredients:
– 1 large head of Savoy cabbage
– 1 lb ground pork
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon caraway seeds
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head, blanch in boiling water for 5 minutes, then shock in an ice bath.
3. In a large skillet, cook the ground pork over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add the chopped onion, minced garlic, caraway seeds, and thyme to the skillet. Cook until the onion is translucent.
5. Stuff each cabbage leaf with the pork mixture, placing seam-side down in a baking dish.
6. Dot the top of each stuffed cabbage leaf with butter and season with salt and pepper to taste.
7. Bake for 25-30 minutes or until the cabbage is tender.
Cooking Time: 25-30 minutes
Stuffed Cabbage in Tomato-Basil Broth
This recipe combines the classic comfort of stuffed cabbage with a bright and tangy tomato-basil broth, making it a perfect meal for any occasion.
Ingredients:
– 1 head of cabbage, outer leaves removed
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 egg, beaten
– Salt and pepper to taste
– 2 cups tomato-basil broth (recipe below)
Tomato-Basil Broth:
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef and onion until browned. Add garlic and cook for an additional minute.
3. In a separate bowl, mix cooked rice, beaten egg, salt, and pepper.
4. Remove the cabbage leaves from the head and blanch in boiling water for 5 minutes. Drain and fill each leaf with the meat mixture and rice mixture.
5. Place the stuffed cabbage rolls seam-side down in a baking dish and cover with tomato-basil broth.
6. Bake for 25-30 minutes or until the cabbage is tender.
Cooking Time: 35-40 minutes
Stuffed Cabbage with Wild Rice and Cranberries
A hearty and flavorful dish perfect for a chilly evening, this stuffed cabbage recipe combines the natural sweetness of cranberries with the nutty flavor of wild rice.
Ingredients:
– 1 large head of cabbage
– 1 cup cooked wild rice
– 1/2 cup cranberries, fresh or frozen
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head and blanch in boiling water for 5 minutes.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stuff each cabbage leaf with the cooked wild rice mixture (onion and garlic mixture, cranberries, paprika, salt, and pepper).
6. Place the stuffed cabbage leaves in a baking dish and bake for 25-30 minutes or until the cabbage is tender.
Cooking Time: 35-40 minutes
Stuffed Cabbage Rolls with Tofu and Ginger
This recipe combines the classic Eastern European dish of stuffed cabbage rolls with a modern twist, using tofu and ginger for added protein and flavor. The result is a deliciously savory and slightly sweet meal that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 head of cabbage
– 1 block of firm tofu, crumbled
– 2 tablespoons of soy sauce
– 1 tablespoon of grated fresh ginger
– 1 onion, finely chopped
– 1 cup of cooked rice
– 1 teaspoon of sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the tough outer leaves from the cabbage head and blanch in boiling water for 5 minutes.
3. Cut out the center of each leaf, creating a “pocket” for filling.
4. In a bowl, mix together tofu, soy sauce, ginger, onion, rice, and sesame oil.
5. Stuff each cabbage leaf with the tofu mixture, rolling tightly to seal.
6. Place rolls seam-side down in a baking dish and bake for 30 minutes.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 35-40 minutes
Stuffed Cabbage with Ground Chicken and Couscous
This recipe combines the flavors of tender cabbage, savory ground chicken, and nutty couscous for a comforting and satisfying meal. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 head of cabbage, outer leaves removed
– 1 lb ground chicken
– 1/2 cup cooked couscous
– 1 onion, finely chopped
– 1 garlic clove, minced
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground chicken over medium-high heat until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion, minced garlic, and paprika to the skillet. Cook until the onion is translucent.
4. In a separate pot, cook the couscous according to package instructions.
5. Blanch the cabbage leaves in boiling water for 30 seconds. Remove from heat and let cool.
6. Stuff each cabbage leaf with the ground chicken mixture, then roll up and place seam-side down in a baking dish.
7. Pour the cooked couscous over the stuffed cabbage rolls and drizzle with olive oil.
8. Bake for 25-30 minutes or until the cabbage is tender.
Cooking Time: 30-40 minutes
Stuffed Cabbage with Feta and Spinach
This hearty dish combines the flavors of Greece and Eastern Europe, featuring tender cabbage leaves filled with a savory mixture of feta cheese, spinach, and herbs.
Ingredients:
– 1 large head of cabbage
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh spinach
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Remove the cabbage leaves from the head and blanch them in the boiling water for 5 minutes. Drain and set aside.
2. In a mixing bowl, combine feta cheese, spinach, olive oil, onion, garlic, paprika, salt, and pepper.
3. Lay a cabbage leaf flat and place about 1 tablespoon of the filling mixture onto the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with remaining leaves and filling.
5. Place the stuffed cabbage rolls seam-side down in a large Dutch oven or pot. Cover with a lid and simmer over low heat for 30-40 minutes, or until the cabbage is tender.
Cooking Time: 30-40 minutes
Stuffed Cabbage with Beef and Farro
A hearty and flavorful dish that combines the natural sweetness of cabbage with the savory taste of beef and nutty farro.
Ingredients:
– 1 large head of cabbage, outer leaves removed
– 1 lb ground beef
– 1 cup cooked farro
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion, minced garlic, paprika, salt, and pepper to the skillet and cook until the onion is translucent.
4. Stir in the cooked farro and remove from heat.
5. Blanch the cabbage head by plunging it into boiling water for 30 seconds, then immediately submerge it in an ice bath to stop the cooking process.
6. Cut out the thick core of the cabbage, leaving a solid inner ring.
7. Stuff each cabbage leaf with the beef-farro mixture, placing them seam-side down in a baking dish.
8. Drizzle with olive oil and bake for 25-30 minutes or until the cabbage is tender.
Cooking Time: 30-40 minutes
Stuffed Cabbage with Sweet Potatoes and Black Beans
This recipe combines the classic flavors of stuffed cabbage with the natural sweetness of sweet potatoes and the earthy taste of black beans. The result is a deliciously nutritious meal that’s perfect for a weeknight dinner.
Ingredients:
– 1 large head of cabbage, outer leaves removed
– 2 medium sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 1 garlic clove, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the sweet potatoes, cumin, salt, and pepper; cook until the sweet potatoes are tender.
4. Meanwhile, blanch the cabbage leaves in boiling water for 5 minutes; shock in an ice bath to stop cooking.
5. Stuff each cabbage leaf with the sweet potato mixture, black beans, and any desired cilantro.
6. Place the stuffed cabbage rolls seam-side down in a baking dish; cover with foil.
7. Bake for 25-30 minutes or until the cabbage is tender.
Cooking Time: 30-40 minutes
Summary
Get ready to roll up your sleeves and dig into a world of flavors with these 20 delicious stuffed cabbage recipes! From classic Polish Golabki to innovative twists like Spicy Mexican Stuffed Cabbage, there’s something for every palate. Explore international inspiration with dishes like Hungarian Stuffed Cabbage with Sauerkraut or Turkish Stuffed Cabbage with Yogurt Sauce. Plus, discover vegetarian and vegan options, including Quinoa and Mushroom-stuffed cabbage and Lentil and Brown Rice-filled rolls. With everything from ground beef to tofu and ginger, there’s a stuffed cabbage recipe for every occasion.
