Some say stuffed cabbage is a complicated tiresome meal to make. Some call it lazy or boring. Some even whispered it’s an outdated recipe and that only grandma’s from Pittsburgh recall the actual ingredients. These people would be right.
But I’m here to prove them wrong. Sure, stuffed cabbage is one of those dinner recipes that no one is going to jump for joy at. I mean, it doesn’t start and end with steak right? But it is one of those meals, that when done well, is damned delicious and filled with man feuling ingredients. So forget whoever those people are saying stuffed cabbage is a old folk’s home Wednesday night special, and show them who’s boss in this kitchen.
One up everyone.
Cook's titles this as a 'lazy man's' stuffed cabbage, and where I would love to agree, you are still making all of the components of a real stuffed cabbage. If you have never enjoyed the real thing, I say go all in and test out your hand at rolling and baking this dish, like the classic recipe calls for. Either way, it tastes almost the same, but there's something rewarding about rolling the cabbage (at least once). Otherwise, this recipe is killer and makes a ton!
- 1 (about 2 lbs) head green cabbage. cored and cut into 1" pieces
- 3 tbs vegetable oil
- salt and pepper
- 2 onions, minced
- 3 garlic cloves, minced
- 1 teas ground ginger
- 1/2 teas ground cinnamon
- 1/4 teas ground nutmeg
- 3 tbs flour
- 1 28 oz can tomato sauce
- 1/4 cup packed brown sugar
- 3 tbs red wine vinegar
- 2 slices white sandwich bread, torn into quarters (use good bread, it has to hold up into a paste, not just dissolve)
- 1/4 cup whole milk
- 1 lbs ground beef
- 1 lbs bratwurst, removed from casing
- 2 cups cooked rice
- Line the back of your slow cooker with several layers of folded aluminum foil to prevent the back side from over cooking. (Trust me, this goes a long way at serving time). Spray with non-stick cooking spray.
- Heat the cabbage with 1 tbs oil and 1/2 teas salt in a large bowl in the microwave for 15 to 20 minutes, until softened. Drain the cabbage.
- Heat the remaining 2 tbs oil in a large skillet over medium heat. Add the onion, garlic, ginger, and cinnamon, and nutmeg. Cook. stirring often, until onions are beginning to brown, about 10 minutes.
- Place half of the onion mix in a large bowl. Meanwhile, add the flour to the skillet with the remaining onion mixture and cook for 1 minute. Stir in the tomato sauce, sugar, and vinegar. Scrap up any browned bits if needed. Season with salt and pepper to taste and let sit for a few minutes on low while you prepare the rest of the recipe.
- When cool enough to handle, add bread and milk to the bowl with the onions. Mash with a fork to form a paste. Mix in the beef, bratwurst, and rice. Season with salt and pepper.
- Spread 1/2 cup of the sauce over the bottom of the foil lined slow cooker. Add 1/3 of the meat mix and top with 1/3 of the cabbage. Repeat 2 more times. Cover and cook on low for 4 hours.
- Remove the foil and allow to cool for 20 minutes before serving.