I’m married to a Pennsylvania boy and I’m a California girl. When we met our food preferences were VERY different. They still are but we’ve found some common ground. One thing that Shaun asked me to make and that I had never had was Stuffed Cabbage. An acquaintance gave me a recipe, which I modified (in true Chelsea fashion) and now this is one our most favorite meals. It even awakened a love of Sauerkraut that I never knew I had!
-1 head of green cabbage
-1/2 onion, chopped
-6 cloves of garlic, chopped
-1 pound leanest ground beef (ground poultry works well too)
-8 ounces of mushrooms, chopped
-1.5 cups cooked rice/grain
-1 TBSP Braggs Amino
-2 tsp garlic powder
-Ground pepper to taste
-1-16oz can of chopped tomatoes (optional-I can’t have tomatoes right now but I usually do add this)
-1 jar tomato marinara (optional)
-1 large jar of Sauerkraut
*The filling is the same as my stuffed peppers
-Preheat the oven to 350*
-Cut the stem off of the cabbage.
-Steam the cabbage for about 15 minutes or until the leaves are wilted but still hold shape.
-While the cabbage is steaming, brown the onions and garlic until glistening. Add ground beef.
-Once the ground beef is almost cooked, add the mushrooms and seasonings.
-Add the cooked rice and stir to incorporate.
-I have an abundance of spinach so I added some of that too (really you can throw anything that wilts down in this filling). This is the point where I would normally add the tomatoes.
-When the cabbage is done, douse it with cold water so that you can handle it.
-Take one leaf of the cabbage and put about 1/4 cup of filling into it (in a rectangle pan).
-Fold the cabbage around the filling to make a sort of burrito. I fold the sides in first and then use the stem and the base of my rolling.
-Repeat until you’ve used all the filling.
-Cover with sauerkraut-including the juice from the jar (and marinara, if using).
-Place in oven and cook for about 20 minutes or until the sauerkraut juice is bubbling.
Shaun rates this a 5 out 5. I give it a 4. It’s really good but I find I need some additional veggies to accompany the meal (see the salad in the first picture). Before this recipe, I HATED sauerkraut. The fist time I mad this I made two pans, one with and one without. The without pan just had tomato sauce. I decided to try Shaun’s and it was SO.MUCH.BETTER.
See? The Pennsylvania boy really did teach me a trick or two. Don’t even get me started on pierogies!