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Filled Cabbage Recipe

Filled Cabbage, also known as Stuffed Cabbage or Cabbage Rolls, is a traditional dish enjoyed in many cultures around the world. The history of this recipe can be traced back to ancient times, where cabbage was a staple ingredient due to its abundance and versatility. Cabbage was easily grown in various climates and could be stored for long periods, making it a reliable source of nourishment.

The concept of filling cabbage with a mixture of ingredients dates back centuries and was likely born out of a desire to make the most of leftover bread and meat. By combining these ingredients with flavorful herbs and spices, a delicious and hearty dish was created.

Fun Fact: Cabbage was a favorite vegetable among ancient Romans, who believed it had medicinal properties and could cure various ailments. They even referred to cabbage as the "drug of the poor" due to its affordability and health benefits.

Now, let's delve into the recipe for Filled Cabbage:

Ingredients:
- 1 large head of cabbage
- 1/4 loaf of stale bread
- 2 tablespoons of drippings
- 1 large-sized onion, finely chopped
- 1 pound of minced beef
- 2 eggs
- Pepper to taste
- Salt to taste
- Nutmeg to taste
- Fresh parsley, finely chopped
- Sage to taste

Instructions:
1. Preheat your oven to 350°F (175°C).
2. Take a large, solid head of cabbage and remove the large top leaves. Set them aside for later use. Carefully scoop out the center of the cabbage, being sure to leave the outer leaves intact.
3. Chop the removed cabbage finely, similar to how you would prepare coleslaw. Set it aside.
4. Soak the stale bread in water until fully saturated, then squeeze it dry to remove excess moisture.
5. In a large skillet or spider, heat two tablespoons of drippings. Add the finely chopped onion and sauté until it becomes translucent. Be careful not to let the onion brown.
6. Add the soaked and squeezed bread to the skillet, followed by the minced beef and the chopped cabbage. Allow the mixture to heat through, ensuring the flavors meld together.
7. Remove the skillet from the heat and add the two eggs, pepper, salt, nutmeg, parsley, and sage. Season the filling mixture to your preferred taste, ensuring it is well seasoned.
8. Gently mix the filling ingredients until well combined.
9. Place the filling mixture back into the hollowed cabbage head, using the reserved large leaves to cover the top.
10. Transfer the filled cabbage to a small bread-pan and bake it in the preheated oven for approximately two hours. Add a small amount of water to the pan to prevent it from burning, but avoid basting during the cooking process. Do not be concerned if the outer leaves scorch slightly; this adds flavor to the dish.
11. Once the filled cabbage is baked to perfection, remove it from the oven. Allow it to cool for a few minutes before carefully slicing it into portions.
12. Serve the Filled Cabbage warm, accompanied by your favorite side dishes such as mashed potatoes or a green salad.

Similar dish: Stuffed Bell Peppers are a popular variation of Filled Cabbage. Instead of using cabbage leaves, bell peppers are hollowed out and filled with a similar mixture of meat, bread, and seasonings. The stuffed peppers are then baked until tender, creating a flavorful and colorful meal.

Enjoy the savory and comforting flavors of Filled Cabbage, a dish that has stood the test of time and continues to be a beloved choice for family gatherings and special occasions.

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