Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Stuffed Cabbage Parm
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- Level: Easy
- Total: 1 hr 35 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 734
- Total Fat
- 46 g
- Saturated Fat
- 19 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 7 g
- Sugar
- 14 g
- Protein
- 44 g
- Cholesterol
- 179 mg
- Sodium
- 1628 mg
This cheesy stuffed cabbage Parm is a cozy mash‑up of two comfort‑food classics: old‑school stuffed cabbage with the flavors of an Italian American Parmesan-style dish. Instead of frying, the cabbage wedges are topped with a crispy breadcrumb and Parmesan crust for that familiar crunch. It’s also an easier take on stuffed cabbage—no separating or pre‑cooking leaves, no rolling—just wedge, stuff and bake. Serve with crusty bread for mopping up the sauce.
- Level: Easy
- Total: 1 hr 35 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 734
- Total Fat
- 46 g
- Saturated Fat
- 19 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 7 g
- Sugar
- 14 g
- Protein
- 44 g
- Cholesterol
- 179 mg
- Sodium
- 1628 mg
Ingredients
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Directions
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Measure 1/4 cup of the marinara sauce and transfer to a large bowl; reserve the remaining marinara for cooking the cabbage. Add the milk, Italian seasoning, crushed red pepper flakes, egg, garlic, onion, 1/4 cup of the breadcrumbs and 1/4 cup of the Parmesan to the large bowl and stir with a fork. Add the ground beef, 1/2 cup of the mozzarella, 1 teaspoon salt and a few grinds of black pepper and mix by hand until combined. Score the meat mixture into 4 equal portions in the bowl.
- Cut the cabbage through the core into 4 wedges; discard any bruised outer leaves. Place a wedge curved side down and spread a quarter of the filling among the outer 4 to 6 layers of leaves using a spoon to stuff the mixture between the leaves and the back of the spoon to spread it out. Gently press on the wedge to stick the layers together. Repeat with the remaining wedges and filling.
- Pour the remaining marinara sauce into a medium Dutch oven or braiser. Nestle the wedges flat-side down in the sauce. Bring the sauce to a simmer and spoon some on top of the wedges. Cover with a lid and transfer to the middle rack. Bake until a paring knife pierces the wedges easily with no resistance, 60 to 70 minutes.
- Meanwhile, stir together the olive oil, a couple of pinches of salt and the remaining 1/4 cup breadcrumbs in a small bowl. Stir in the remaining 1/4 cup Parmesan.
- Uncover the pot and skim off some of the excess oil. Spoon more sauce on the cabbage wedges and top with the remaining 1 cup mozzarella and the breadcrumb mixture. Switch the oven to broil and broil, rotating the pot as needed, until the cheese is melted and the top is well browned and crispy, 2 to 3 minutes. Serve one wedge per person with a generous ladle of sauce and a sprinkle of torn basil.
Cook’s Note
This recipe works best with savoy cabbage; avoid substituting regular green cabbage. Savoy cabbage has more loosely packed leaves, which makes it easier to stuff the raw wedges.
