Stuffed Cabbage with Beef and Rice- Everyday Food with Sarah Carey

if you ask me a meal couldn't get any more comforting than a delicious stuffed cabbage and I know you're thinking really like that's your most comforting meal but when I was growing up my mom has to make stuffed cabbage all the time and I'd really really love it and I think you're gonna love this recipe it's one of our most popular to start off with you have to cook your cabbage leaves so I've cut mine in half that simply that it's easier to fit into the pot that I'm cooking them in and seasoning my water with some salt and then you just add your cabbages to the pot if you have a really really big pot you can fit this all in one you can cook it whole you're not gonna need the whole cabbage you need about eight to ten large leaves from the outside and then some about half the cabbage the interior once it's cooked you're gonna give that about 15 to 20 minutes to get nice and tender and in the meantime you can start off making your sauce it's a tomato a sauce that has an onion in it that's minced sort of our classic very simple tomato sauce really but it's got a little bit of sweetness from sugar and a little bit of acidity from apple cider vinegar which is really really nice with the cabbage when I was growing up the one that my mom made it has jelly in it either grape or Apple brother sweetness which also adds some acidity it's really interesting and it's a tomato sauce but it has jelly in it very delicious mince your onion die said it doesn't have to be fully minced so you need about one medium onion that usually yields about one and a half cups of diced onion I recently did a poll in a segment I'm not sure if you guys saw this on who uses pre-cut garlic in their recipes and I'm happy to announce that about half of the people answered said that they cut their own garlic which made me very proud because I think it's not that two cloves of garlic speaking of and all the people that answered agreed with me that the reason that they chop their own garlic is because it tastes much better it was really fascinating to hear what everybody said so keep your comments coming I really love hearing from I'm gonna move this pot to the back so I can start cooking my sauce in the saucepan the sauce is really simple has the onion and garlic sautéed in about a tablespoon of olive oil you want it to get tender translucent about five minutes season with salt and pepper when your onions are translucent you can add two cups of crushed tomatoes this comes from a 28-ounce pan it's not the whole pan now you can freeze the remainder a tablespoon of sugar and a tablespoon of cider vinegar that's your sweetness and your acidity and then you just want to simmer these all together until they're reduced slightly that should take about ten minutes or so after your cabbage has become nice and tender you'll see it's a slightly different color it's a little bit darker the leaves are translucent remove it from the pot and let the whole heads cool just a little bit no like I said you're only going to use the big outer leaves of the whole cabbage and then the interior leaves so remove the core and then peel off the large leaves you'll need about ten of these large leaves and if there are little holes or something you can do double layers but just remember that you're rolling everything up and it's sort of gonna cover itself up but these are two smaller pieces and I would use two of those to make one so I'm just gonna let these cool for a sec chop up the insides of one half of the cabbage and that's gonna line the bottom of your pan but of course they chop this is gonna cook down in the oven so it doesn't have to be too fine it's quite tender right now and if you wanted to with the remainder of that cabbage I would cut it up like this and maybe saute it with some butter and dill or some other herb it'll be really delicious side dish for 8x8 baking dish all of this chopped cabbage can just go straight into there it should fill the bottom at this point your tomato sauce should be done and you will spread about a cup of the sauce over the cabbage just that little bit of vinegar and the sweetness from the sugar is really bringing me back to my childhood I have to say set that aside for a sec you'll make the meat mixture this is a half a pound of ground beef and three-quarters of a cup of cooked white rice use brown rice if you wanted to one large egg for binding purposes will hold everything together when it's cooked whisk the egg you can whisk that in a separate bowl if you want to but I always sort of cheat and do it on the side of the bowl and then stir everything together add the rest of the tomato sauce to your meat season with salt and pepper you can stir this together with your hands I'm just gonna stir with my fork just gently so that everything combines but don't overdo it you don't want to overwork your mixture so that it gets tough want to cut out the hard rib in the center of the cabbage leaf it's gonna make it difficult to roll if you don't remove that you can see it's kind of an awkward shape and this one's not all that big so I'm going to use two leaves here slightly overlap them then spoon about 1/8 of the meat mixture into the center and then fold in the sides and then roll it up you make him just little bundles and each little bundle will go right on top of the tomato sauce in the pan like that it really doesn't matter exactly how you do it as long as you in case the filling fully in cabbage leaves when you want to get four in each row and then cover your pan with foil you want to get it nice and warm and you need to clear that one up so we'll put it into the oven at 375 covered for about 40 minutes and then uncover for about 10 minutes or until it's bubbly let's check to see if it's done this is a great dish to make ahead too if you want to because you can assemble the entire thing and then just keep it in your refrigerator until you're ready to bake it even if you want it to freeze it you could you just might want to make a little bit of extra sauce if you want to bake it from frozen because sometimes that absorbs a lot of sauces ago so but I bet you could do that I haven't personally done it but I think you could and then scoop it out and there's like a lot of delicious cabbage there on the bottom make sure you get that sauce and just give it a try you probably should let it cool for like 10 minutes before you eat it soul-satisfying right guys tell me what's your favorite dish that your mom made for you when you were growing up right in the comments below mmm and don't forget to give this recipe a try you

Channel: Everyday Food

Views: 436,905

Rating: 4.7835097 out of 5

Keywords: Recipe, Recipes, Cooking, Cook, Food, Dinner, Easy meal, Dinner tonight, Everyday Food, Home made, Sarah Carey, Martha Stewart, Family meal, easy cooking, how to, food ideas, quick dinners, fast recipes, easy recipes, quick recipes, stuffed vegetables, cabbage, beef, rice, dinner ideas

Id: vYQTfirIMfA

Length: 8min 11sec (491 seconds)

Published: Mon Jan 08 2018