Unstuffed Cabbage

A quick, simple, affordable and tasty alternative to the more traditional recipes for stuffed cabbage.

Unstuffed Cabbage
  • Degree of Difficulty: Very Easy
  • Cost: $
  • Preparation Time: 15 minutes
  • Cooking Time: 60-90 minutes.
  • Yields: 4 people
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    (http://wix.nu/cab)
  • By: Nicolas Steenhout

Stuffed cabbage is a hearty dish, "soul" food for many. The traditional ways to prepare it is labour intensive. This is a good alternative. It offers the flavours and spirit of the dish, without the complications.

 
 

Recipe

Ingredients

  • Cabbage
  • 325g (3/4 pound) Ground Beef
  • 325g (3/4 pound) Ground Pork
  • 30ml (2 tbsp) Ground Coriander Seeds
  • 30ml (2 tbsp) Carraway Seeds
  • 1 Large Onion
  • 8oz Can of Diced Tomatoes
  • 125ml (1/2cup) White Wine
  • 60 ml (1/4cup) Red Wine Vinegar
  • 60 ml (1/4cup) Brown Sugar
  • Salt, fresh ground black pepper

This is a simple and affordable dish, a variation on the theme of stuffed cabbage. I served it with rice, but you could serve it with potatoes instead.

Mise En Place

  1. Pre-heat oven to 180°C (400°F)

Preparation

  1. Cut the cabbage in large wedges. Remove the core of the cabbage.
  2. Separate stacks of leaves (6-10 leaves at a time) and place them at the bottom of an ovenproof dish.
  3. You want to cover the bottom of the dish entirely, but have enough to cover the top later.
  4. Mix the beef, the pork, the corriander and the carraway thoroughly.
  5. Form large meatballs from the mix (about 125ml (8oz) in volume).
  6. Place the meatballs on top of the layer of cabbage in the dish.
  7. Peel and cut the onion in long strips.
  8. Sprinkle the onion strips on top of the meatballs.
  9. Pour the can of diced tomatoes on top of the onion and meatballs.
  10. Sprinkle the brown sugar over the tomatoes.
  11. Add the wine and vinegar.
  12. Season with salt and pepper.
  13. Cover with the remaining cabbage leaves.
  14. Cover and place in oven.
  15. Cook for 60 to 90 minutes (or until the meat is cooked and the cabbage tender)

Photos

Cabbage layer at bottom of pan.
A layer of cabbage at the bottom of the oven-proof pan.

Meatballs on top of the cabbage.
The pork and beef meatballs on the bed of cabbage.

Onions on top of meatballs.
Onion strips on top of the meatballs.

Tomatoes poured over the onions.
The diced tomatoes poured over the meatballs.

Brown sugar added to the dish
The brown sugar sprinkled on top of the tomatoes.

Final layer of cabbage
The dish, covered with its top layer of cabbage.

The dish, served in a plate.
The "Unstuffed cabbage", served with white rice.

Vidéo

There is no video available for this recipe.

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This entry was posted on Thursday, November 5th, 2009 at 14:47 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

 
 
 

It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption. Edward Bunyard

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