Stuffed Cabbage Rolls

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A KERF creation! We got a head of cabbage from the CSA and were a little clueless on what to do with it. I did a Google search for cabbage and came across stuffed cabbage leaves. With more recipe research, we developed this combo to stuff into the leaves based on what we had on hand:Ingredients 

  • 1 head of green cabbage
  • 2 servings of cooked brown short grain rice
  • 3/4 a cup of cooked navy beans (or from a can – any beans will do)
  • 1 small fennel bulb, sliced
  • 1 carrot, diced
  • 1/2 cup cooked collard greens (we used leftovers from the saag  but you could easily leave these out)
  • 1 tsp red curry powder
  • 1 tsp garam masala
  • Pinch ground ginger
  • Pinch garlic powder
  • Pinch coriander
  • 1/3 cup egg whites (or 1 whole egg, beat)
  • 1 cup prepared tomato sauce
  • 1/3 cup shredded cheese

Method

  • Preheat oven to 400*
  • Tear large  external leaves off of cabbage, and chop remaining inner bulb to use in sautee.
  • Boil outer leaves for 2-3 minutes, until slightly wilted and let dry.

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  • Sautee fennel, carrot, and cabbage in a skillet with some olive oil or cooking spray. After 5 minutes, add rice + beans + spices (and leftover collards, if using).
  • When all is heated through, remove from heat and stir in egg whites

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  • Portion mixture into cabbage leaves (about 1/3 a cup per leaf) and roll them like tortilla wraps.
  • Place seam side down into a baking dish.
  • Top with tomato sauce and cheese.
  • Bake for 20 minutes or until cheese is brown.


Before and after:
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Makes about 14-15 cabbage rolls. Serves 3-4. Each cabbage roll is appx. 90-100 kcal.

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{ 7 comments… read them below or add one }

1 JB June 4, 2008 at 3:59 pm

hi kath!
why egg whites? just curious because I don’t eat them.
thank you!

Reply

2 Kath June 4, 2008 at 4:04 pm

JB,
They help hold the rice filling together, but I bet you could leave them out and it would still be great. I doubt they contributed much and the cabbage kept it all together anyways.

K

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3 Sidi August 4, 2008 at 3:48 pm

Wow, that’s a great recipe. I make the cabbage rolls with marinated cabage and onion ( you hate it, I know), minced pork, rice, paprika.

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4 Liz Brady July 28, 2010 at 8:51 am

Wow these sound great, hubby doesn’t eat meat, but loves cabbage, anxious to try these!

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5 terri February 5, 2012 at 6:04 pm

Thank you, Kath! I’ll try these tonight!

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6 Summer February 29, 2012 at 8:21 pm

I made these tonight and they were awesome! I love all the veggies! This is a definite redo. Thanks!

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7 Prags February 5, 2013 at 7:53 am

I make stuffed cabbages with a variety of stuffings…finely grated carrots with dill and ricotta cheese or sauteed mushrooms with spring onions.

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