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stuffed cabbage


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I've made this recipe twice already, and it is so good. Hope you enjoy!


1 jar spaghetti sauce

1 large green cabbage

1 tsp. olive oil

1 onion

1 carrot, chopped

1/2 celery stalk, chopped

2 mushrooms, chopped

3 T chopped parsley

1/2 cup chopped pistachios

1/8 tsp. thyme

1 T. soy sauce

2 tsp. vinegar

1 T. vegetable broth or water

dash of nutmeg

2 cups cooked brown rice


Steam cabbage in a large pot for 6 minutes. Let coll for a few minutes and remove the softened outer leaves. Do not try to remove leaves that are still crisp. Put the cabbage back into the pot and steam for 6 more minutes. Let cool and remove the softened leaves. Shave down the thick part of the stalk to make folding easier. Set aside. Chop enough of the leftover cabbage to make 1 cup.


Heat olive oil in a large skillet. Add the chopped cabbage, onion, carrot, celery, mushrooms, parsley, pistachios, and thyme. Cover and cook for 5 minutes. Add the soy sauce, vinegar, broth or water, and nutmeg. Cook covered for 7 minutes more. Stir in rice. Set aside.


Preheat the oven to 350 degrees. Cover the bottom of the deep baking dish with about 1/4 inch of spaghetti sauce. Fill the large leaves first by placing a heaping tablespoon of the rice mixture in the center. Fold up the bottom (shaved stalk), fold over the sides, then fold down the top. Place seam down in a baking dish. Cover with the sauce. Repeat until you have used up all the leaves. Pour the remaining sauce on the top of all the stuffed cabbage. Bake for 1 hour.

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