Diary of a Foodie

Tuesday, November 4, 2014

Stuffed Cabbage Leaves

This is another one of my mom's classic recipes. As I child, I didn't love cooked cabbage but loved the filling. But, as an adult, I now love the cooked cabbage just as much as the filling. It doesn't hurt that my husband and boys love this too. This recipe is requested quite a bit in our home.

Stuffed Cabbage Leaves

1 small head of cabbage
1 lb ground beef (85/15 blend)
2 cups cooked white rice
1/2 yellow onion, diced
2 eggs
1/2 c milk
1 TBSP Kosher salt
2 tsp ground black pepper
1 c BBQ sauce for filling
4 TBSP butter
1/2 c BBQ sauce for sauce
1/2 c water

In a large mixing bowl, add ground beef, cooked rice, milk,onion, eggs, salt, pepper and 1 c BBQ sauce and mix until every ingredient is well incorporated. In the largest stock pot you have, fill it with water and bring it to a boil. Remove the core of the cabbage and add the entire head of cabbage to the boiling water. Cook the cabbage only a few minutes, until leaves are slightly softened and they start to fall off the head. Using tongs, remove the  softened cabbage leaves and place on a flat surface. Using a spoon, add about 1/2 c of filling to center of each softened cabbage leaf. Roll the cabbage leaves like a burrito; bottom of leaf up over filling, sides of cabbage folded over the filling next, and then roll closed. In a large skillet with a lid, melt butter over medium heat. Add the filled cabbage leaves, seam side down. Pour 1/2 C BBQ sauce and water over all the leaves. Reduce heat to low and cover skillet with a lid. Cook for 45 minutes. Serve hot with the pan sauce leaves were cooked in.

Makes about 12-15 stuffed cabbage. You will have leftover cabbage.

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