Stuffed Cabbage may not sound terribly exciting, but is one of those meals, that when done well, is damned delicious and filled with man fueling ingredients.
Is Stuffed Cabbage Healthy? Is it Outdated? What even is stuffed cabbage?
Some say stuffed cabbage is a complicated tiresome meal to make. They call it lazy or boring. Some even whispered it’s an outdated recipe and that only grandma’s from Pittsburgh recall the actual ingredients. Most of the time, 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 fueling ingredients. Healthy? It is, when made with lean unprocessed ingredients. It can also be fat and happy if that’s what you’re looking for. 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.
If you’ve tried my Slow Cooker Stuffed Cabbage recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Cabbage isn’t the only vegetable we can stuff with meaty goodness. Check these recipes out!
Slow Cooker Stuffed Cabbage
- 2 lbs green cabbage. cored and cut into 1" pieces
- 3 tbs vegetable oil
- salt and pepper
- 2 onions minced
- 3 garlic cloves minced
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 tbsp flour
- 28 oz tomato sauce
- 1/4 cup packed brown sugar
- 3 tbsp 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 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.
- 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 tomato 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.
Feel the fuel! Because this stuffed cabbage had me ramped up all week. I know that you made too much. Not to worry. Freeze your leftovers and reheat when you are ready for round two.