For a light yet wholesome meal, try this traditional Hungarian stuffed cabbage recipe. It has everything you need in a full meal all wrapped in a cabbage leaf!
How To Make Stuffed Cabbage
Place cabbage in boiling water for about 5 minutes, turning once. Insert a long fork into the cored cabbage cavity.
Remove leaves one by one and soak them in the water just long enough to soften. You should get approximately 12 to 15 leaves.
When cooled enough to handle, slice off the hard cabbage vein so it'll be easier to roll.
Saute the diced onions in olive oil on medium heat until they soften and are just about turning light brown. Don't let them fully brown. Set aside to cool.
In a bowl, place meats, seasonings, egg, cooled onions and rice. Mix really well.
Use an ice cream scoop to scoop the meat mixture onto the cabbage leaves.
Chop up finely the rest of what is left of the cabbage. Place on the bottom of an ovenproof dish or pot. Pour half of the bottle of ketchup over the raw sliced cabbage.
Roll up the stuffed cabbage leaves and place them close together in the pot.
Pour the rest of the ketchup over and fill with cold water to about 1/2" over the top of the rolls.
Cover and bake 350 degrees for 2 hours 15 minutes before serving.
- Sugar: 13g
- Calcium: 45mg
- Calories: 236kcal
- Carbohydrates: 21g
- Cholesterol: 38mg
- Fat: 13g
- Fiber: 2g
- Iron: 1mg
- Potassium: 395mg
- Protein: 9g
- Saturated Fat: 4g
- Sodium: 682mg
- Vitamin A: 308IU
- Vitamin C: 26mg
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