Stuffed Whole Cabbage

18 ingredients
4 steps

Ingredients

  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 garlic clove, minced
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1 large head cabbage (4 pounds), such as savoy
  • 1 medium onion, chopped
  • 2 teaspoons vegetable oil
  • 1 pound ground beef
  • 3/4 cup cooked rice
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/4 cups water, divided
  • 3 tablespoons cornstarch
  • 2 tablespoons shredded Parmesan cheese

Directions

  1. 1
    Combine sauce ingredients; set aside. Line a medium bowl with cheesecloth, allowing 6-inches to overhang edges of bowl. Place cabbage in bowl with core facing upward; leaving a 1-in. shell, remove core and center of cabbage. Discard core; chop the center cabbage leaves.
  2. 2
    In a skillet, cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes; remove from the heat and cool slightly. In small bowl mix together beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper; mix well. Spoon beef mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling.
  3. 3
    Place 1 cup water, the remaining chopped cabbage and the remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Cover and bring to a boil. Reduce heat; and simmer, covered until whole cabbage is tender and thermometer inserted in the middle of the cabbage reads 160°, 1 to 1-1/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm.
  4. 4
    To thicken sauce, combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly; boil for 2 minutes. Cut cabbage into wedges and if desired, top with fresh thyme and oregano leaves. Serve with sauce and Parmesan cheese.

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