Stuffed Cabbage Cups
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 270
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 11
- Cholesterol
- 33
- Sodium
- 646
- Total: 20 min
- Active: 10 min
Ingredients
Sauce:
1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
2 tablespoons light brown sugar
1 teaspoon Worcestershire sauce
1/4 cup sour cream
Cabbage Cups:
8 Savoy cabbage leaves
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
1 clove garlic, minced
1 small green bell pepper, diced
1 stalk celery, diced
1 teaspoon paprika
4 ounces ground beef
4 ounces ground pork
1 cup cooked rice (any kind)
1/2 cup fresh parsley, chopped
Directions
- Bring a large pot of salted water to a boil.
- For the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Add the garlic, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until fragrant, about 1 minute. Add the crushed tomatoes, brown sugar and Worcestershire and bring to a boil. Reduce heat to low and simmer until thickened, about 15 minutes.
- For the cabbage cups: Meanwhile, add the cabbage leaves to the pot of boiling salted water and cook until softened, about 2 minutes. Remove with tongs and place in a colander. Rinse under cold water, then drain and pat dry.
- Heat the olive oil in a large saute pan over medium-high heat. Add the onion, garlic, green pepper, celery and 1 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle with the paprika and cook, stirring, until fragrant, about 1 minute. Add the beef and pork and cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 7 minutes. Add the cooked rice and stir to combine and warm through, about 2 minutes. Stir in the parsley.
- Finish the sauce by stirring in the sour cream until fully incorporated. To serve, divide the beef mixture among the cabbage leaves and top each with some sauce.