Stuffed Cabbage
Submitted by rwallington
Classic stuffed cabbage rolls filled with seasoned ground beef, spinach, Parmesan cheese, and eggs. Baked until the leaves are tender and the savory filling is bubbling with flavor.
YIELD
4 servingsPREP
35 minCOOK
25 minREADY
60 minThese Italian-leaning stuffed cabbage rolls swap the usual rice filling for a hearty combo of ground beef, spinach, and grated Parmesan.
Each leaf gets rolled around a savory, egg-bound filling, then baked until the cabbage turns silky and the edges just start to crisp.
Simple enough for a weeknight, impressive enough to set on the table when company shows up.
Pro Tips
- Boil the whole cabbage for 5 minutes, then peel the leaves while warm. They’ll be pliable and easy to roll without tearing.
- Squeeze excess moisture from the cooked spinach before mixing it into the filling. Nobody wants a soggy roll.
- Add a splash of hot water to the baking dish if things look dry halfway through. It keeps the bottom leaves from scorching.
Ingredients
Directions
Rinse cabbage. Boil whole in salted water for 5 minutes. Drain well.
Mix together remaining ingredients except oil.
Spread leaves gently; insert some stuffing and wrap until all is used.
Place in baking dish and cover with oil.
Bake for 25 minutes at 350 deg or until cabbage is tender.
Add hot water to pan if dry.
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