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Today’s guest post, a stuffed cabbage rolls recipe, comes from Brette Sember. Brette blogs over at MarthaAndMe, where she’s taken on a one-year commitment to follow the Martha Stewart ethos. I’ll let her share the rest of the story, because it’s really is a good one. Here’s Brette – please make her feel welcome and say hello in the comments!
Inspired by Martha Stewart Recipes & Crafts
About a year ago, I started my blog MarthaAndMe as part of a quest. I was facing 40 and even though I have a happy life with kids, husband, dogs and work I love, something was missing. Maybe it was a typical midlife crisis, but I was looking for something more – more exciting, more interesting, more engaging – to make the everyday rhythm of life a little less dull.
I’d been mulling this missing ingredient in my life when I ran into the Martha Stewart Living November 2008 magazine issue in the grocery store checkout line. The turkey on the front lured me in (glistening, golden and perfect, I could almost smell it), but the interior of the magazine got me hooked. Everything Martha presented was so beautiful, fulfilling, and full of life. And there were so many possibilities – table settings, handmade wreaths, amazing food, organized drawers. What would happen, I wondered, if I tried to do one Martha Stewart project every day? Could I have an elegant, pristine home that smelled of homemade bread and was free of clutter?
I committed to do one Martha project per day for an entire year. I don’t think I quite realized what an undertaking that was, but one year later I can tell you I’ve learned a lot, tried things I never imagined I could do, and had my share of failures. It’s been like apprenticing to an unfamiliar career, going to cooking school, opening a shop on Etsy, and hiring myself as a cleaning service. It has changed my life in many ways. I’ve learned so much about myself and have had my eyes opened to possibilities I didn’t know existed. I’ve come to appreciate the small things in life and have learned how to find small things I can do that make big differences in our lives.
A Delicious Stuffed Cabbage Recipe
One of the fascinating things I’ve learned is that while many (more than I ever would have predicted) of Martha’s recipes are duds, there are several that are true gems – some of which I would never have tried were it not for this project. One of the biggest ‘out on a limb’ recipe I loved is Martha’s stuffed cabbage rolls recipe (I was sure I was going to hate this!).
It’s actually her mother’s recipe. I watched Martha make this on her show last November and bravely tried it myself a few days later. I was shocked and stunned to find I loved it. It’s like a pasta dish, but without the pasta. The cabbage does not stink (cabbage really has a bad rap) and is instead tender and wonderful. I’ve made it a few times and have made some adjustments to the recipe so that it’s now become part of my own family treasures. I think you’ll love the combination of ground meat and rice, hidden inside tender cabbage leaves and covered with tomato sauce.
Martha’s Stuffed Cabbage Rolls Recipe
(A Martha Stewart Recipe)
- 2 quarts water
- 1 large head of cabbage
- 2 tablespoons butter
- 1 large onion, chopped
- 1 clove of garlic, finely chopped (or 1 tsp of jarred minced garlic)
- 2 cups cooked brown rice
- 1 pound ground turkey (you can substitute a mixture of ground beef and pork if you prefer)
- Salt and pepper
- 1 tablespoon dried parsley flakes
- 2 celery stalks finely chopped
- 1 green pepper, finely chopped
- 4 cups tomato puree
- 1 apple, peeled, cored, and chopped
- 1/2 cup sour cream, plus more for garnish
Directions
- Remove the center core of the cabbage. Boil 2 quarts of the water in a stockpot that is not made of aluminum (aluminum will react with the cabbage, or so says Martha). Add the cabbage and cook for 2-3 minutes until the outer leaves are tender. Remove the outer leaves and continue cooking the rest, removing outer leaves and cooking the interior until all the leaves are cooked and removed. Reserve two cups of the cooking water.
- Cut away the bottom of the center vein on each leaf. Place 4 large outer leaves at the bottom of the stockpot.
- Melt the butter in a pan and add the onion and garlic, cooking until it is golden.
- Mix onion/garlic mixture in a bowl with ground meat, rice, salt, pepper, parsley, green pepper, and celery.
- Place 1/4 to 1/3 cup of the rice mixture on each cabbage leaf. To roll the leaves up, fold in the sides, then begin rolling from the bottom of the leaf, tucking the edge of the leaf under the finished roll. Place the rolled leaves in the stockpot and place the chopped apple on top.
- Mix tomatoes and reserved cabbage water in a bowl. Pour enough into the stockpot to almost cover the cabbage. Bring to a boil, then reduce heat to low and cover and simmer for 1 hour until the cabbage is tender. Add more reserved tomato/water mix while cabbage cooks if the level drops too far.
- Optional garnish: Mix sour cream with ¾ cup of the sauce from the stockpot. Return it to the pot and stir, being careful not to disturb the cabbage rolls. I’ve also discovered this is quite good with Parmesan cheese sprinkled on it. It fools me into thinking I’m eating pasta.
- Substitution note: Feel free to swap out a jar of spaghetti sauce for the pureed tomatoes. Martha will never know, and you might enjoy having the additional herbs and spices in your dish. I’ve made it both ways.
Brette is getting ready to wrap up her year of Martha. Congratulations, dear! And thank you so much for this stuffed cabbage recipe – it looks delicious.
Other recipes you might enjoy:
- Wanna-be PF Chang’s Lettuce Wraps
- Colcannon Mashed Potatoes
- River Cottage Corned Beef
- The Best Garlic Mashed Potatoes Ever
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{ 42 comments… read them below or add one }
I wonder if there’s an alternative for us non-meat- eaters- but- cabbage- fans?
A friend of mine did a similar recipe using TVP seasoned with poultry seasoning – she said it was surprisingly good and almost tasted like turkey. Or maybe soy curls?
They’re these things if you’ve never tried them:
http://www.butlerfoods.com/
Here’s a recommendation from a comment below:
“To make it vegetarian, I use mushrooms instead of meat and sometimes ground/chopped nuts. The sourcream garnish I think is a must, it is what makes the dish!”
Sounds great!
I don’t have much time to prepare meals, but this one looks easy enough and I plan on trying it. I’d never thought of combining these ingredients and agree, it’s going out on a limb, but with your success I’m inspired.
Thanks for sharing!
Anytime! Please report back and let me know how it goes.
Unlike most people, I actually LOVE cabbage, so I look forward to trying out this recipe.
Me too – though I’ve had it cooked in ways that aren’t very good. In the hands of Martha (or Brette) I think that cabbage is a sure bet!
Sounds yummy–and easy. I’ll have to give this a try.
———->ReadyMom´s last blog post – THE Chewiest Oatmeal Cookies
Super easy! I made them in less time than it takes to make most other meals. A quick, easy, hearty and healthy meal. Can’t beat that with a stick.
This one is definitely on my MUST TRY list. I’m off to the store with my list of ingredients. Thanks!
Please report back and let us know how it goes!
I’ve recently made stuffed cabbage and was surprised to find how yummy it was (my first reaction is always, stuffed cabbage? Eek). I’d like to make this recipe as well. The sticking point is the meat, as my one daughter is a diehard vegetarian and the other a want-to-be vegetarian. Is there a substitute for the turkey/ground beef that might actually work?
A friend of mine did a similar recipe using TVP seasoned with poultry seasoning – she said it was surprisingly good and almost tasted like turkey. Or maybe soy curls?
They’re these things if you’ve never tried them:
http://www.butlerfoods.com/
Here’s a recommendation from a comment below:
“To make it vegetarian, I use mushrooms instead of meat and sometimes ground/chopped nuts. The sourcream garnish I think is a must, it is what makes the dish!”
Sounds like a good idea!
I love cabbage in a variety of ways, but have never made it stuffed. Sounds like a must try dish.
———->Frugal Kiwi´s last blog post – Out of Pocket in Australia
It’s really, really good – even veggie-hating carnivores will love it.
I’m thinking about something to go in place of meat, as well — lentils, maybe?
black beans and corn perhaps?
———->Kerry Dexter´s last blog post – Music from the Atlantic Fringe
A friend of mine did a similar recipe using TVP seasoned with poultry seasoning – she said it was surprisingly good and almost tasted like turkey. Or maybe soy curls?
Here’s a recommendation from another commenter:
“To make it vegetarian, I use mushrooms instead of meat and sometimes ground/chopped nuts. The sourcream garnish I think is a must, it is what makes the dish!”
Sounds great!
I’m not sure if I’ve ever had cabbage, but this sounds delicious!
———->Lauren´s last blog post – The Super Fast Gluten Free Pumpkin Cake!
Really? Never had cabbage? You HAVE to try and then report back and let me know what you think.
Oh yeah, this looks like a keeper! Thanks, Brette!
———->Jen Haupt´s last blog post – One True Thing Kim’s Father Taught her
It’s a fabulous recipe – definitely a great find.
This sounds good. I’m imagining I could prepare this with a meatless ground.
———->Meredith Resnick – The Writer’s [Inner] Journey´s last blog post – The 5-Question Interview: Christine Schwab
Absolutely – a friend of mine did a similar recipe using TVP seasoned with poultry seasoning. She loved it! Or soy curls would work really, really well.
Here’s a recommendation from another comment below:
“To make it vegetarian, I use mushrooms instead of meat and sometimes ground/chopped nuts. The sourcream garnish I think is a must, it is what makes the dish!”
Sounds great!
Hello,
I just came across your blog and enjoyed it very much. I’m a banquet manager and write a blog about the daily aggravations that go with my job…from cranky chefs to nasty customers and everything in between. I hope you enjoy it. Please visit and leave a comment. Have a great day!
So You Want To Be a Banquet Manager
Hi there, thanks for the link – I’ll check it out!
I’ve always been a fan of stuffed cabbage (although usually I prefer more cabbage than stuffing!). This looks delicious! ~ Belle
———->Muse in the Kitchen´s last blog post – Potato Gnocchi with Roasted Pearl Onions and Spaghetti Squash and Blackcurrant-Beet Butter Sauce
So glad to see more cabbage fans – I thought Brette and I were the only ones.
I was thinking of trying this recipe, and you convinced me!
Awesome
Please report back and let me know how you like it!
Cabbage stuffed with rice and veggies is wonderful too.
Veggies and rice? That sounds good – do you have a recipe you particularly like? I’d love to try it.
I am Romanian and this is a traditional dish for me. Very yummy! My mom’s recipe is slightly different. She uses 2 onions, she says it will make it taste better and sweeter and adds fresh parsley and thyme to the meat mixture. I also bake this dish in dutch oven pot on low heat for 2-3 hours.
To make it vegetarian, I use mushrooms instead of meat and sometimes ground/chopped nuts. The sourcream garnish I think is a must, it is what makes the dish!
Lumi, I’d love to try your mom’s recipe if you’re willing to share. Please, let me know!
I’m in Sydney at the moment, and my mum is an incredible cook. One of her best recipes is stuffed cabbage, with meat, garlic and rice. So delicious.
———->Ursula´s last blog post – What spice can I substitute if I don’t have the correct spice on hand?
Oh! This sounds divine!
Thanks everyone for reading and for commenting on this. Sorry I’m so late to post!!! I really appreciate it though. And I agree this could definitely be meatless without a lot of trouble. If it were me, I would use mushrooms.
Good call on the mushrooms – I’ll have to try that for my veggie friends.
My family makes Cabbage rolls every Christmas. Instead of cooking the cabbage we put the whole head of cabbage in the freezer for a few days then let it thaw. The leaves come out nice and soft with no tears. Best of all no burnt fingers!
Great idea! I’ll remember this.