Include in Print View:

New-World Stuffed Cabbage

New-World Stuffed Cabbage recipe image
This New-World twist on a German classic features tender cabbage leaves stuffed with a savory mixture of ground turkey, rice, and bacon. The rolls are baked in a Dutch oven with sauerkraut and a rich tomato broth sauce, creating a comforting and protein-packed side dish. Ideal for family dinners or holiday tables, this recipe offers a balance of smoky, tangy, and herbal flavors.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 504.2
Description
This New-World twist on a German classic features tender cabbage leaves stuffed with a savory mixture of ground turkey, rice, and bacon. The rolls are baked in a Dutch oven with sauerkraut and a rich tomato broth sauce, creating a comforting and protein-packed side dish. Ideal for family dinners or holiday tables, this recipe offers a balance of smoky, tangy, and herbal flavors.
Ingredients
  • 1 medium Head of cabbage
  • 1 cans Tomatoes, canned -- crushed
  • 1 cans Sauerkraut -- 16 oz
  • 2 cups Beef broth
  • 3 strips Bacon -- diced
  • 1/2 cups Long-grain rice -- cooked
  • 1 cups Onion -- finely chopped
  • 1 lbs Ground turkey
  • 2 cloves Garlic -- minced
  • 2 tablespoons Fresh parsley -- chopped
  • 1/4 cups All-purpose flour
  • 1 tablespoons Salt
  • 1 tablespoons Paprika -- hungarian
  • 1/2 teaspoons Pepper
  • 1/4 teaspoons Cayenne pepper
  • 1 whole Egg -- beaten
Directions
  1. 1
    Remove core from head of cabbage.
  2. 2
    Place in a large saucepan and cover with water.
  3. 3
    Bring to a boil; boil until outer leaves loosen from head.
  4. 4
    Lift out cabbage; remove softened leaves.
  5. 5
    Return to boiling water to soften more leaves.
  6. 6
    Repeat until all leaves are removed.
  7. 7
    Remove tough center stalk from each leaf.
  8. 8
    Set aside 12 large leaves for rolls.
  9. 9
    Spoon half of the sauerkraut into the bottom of a dutch oven; set aside.
  10. 10
    In a heavy saucepan, fry bacon until crisp.
  11. 11
    Remove to paper towels. In drippings, sauté onion and garlic until tender.
  12. 12
    Remove half to a bowl to cool.
  13. 13
    To remaining onion mixture, add flour, paprika and cayenne pepper.
  14. 14
    Cook and stir for 1 to 2 min.
  15. 15
    Stir in tomatoes and broth; bring to a boil.
  16. 16
    Remove from the heat and set aside.
  17. 17
    To cooled onion mixture add rice, turkey, parsley, salt, pepper, egg and bacon; mix well.
  18. 18
    Place about 3-4 T. on each cabbage leaf.
  19. 19
    Roll up, tucking in sides.
  20. 20
    Place rolls seams side down on sauerkraut in dutch oven.
  21. 21
    Cover with remaining sauerkraut.
  22. 22
    Chop remaining cabbage leaves; place over sauerkraut.
  23. 23
    Pour tomato mixture over all, adding water to cover if necessary.
  24. 24
    Cover and bake at 325 deg. for about 2 hours.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 504.2kcal
% Daily Value *
Total Fat 32.2g50%
Saturated Fat 10.6g53%
Cholesterol 34.5mg12%
Sodium 1297.9mg55%
Total Carbohydrate 22.2g8%
Dietary Fiber 3.4g14%
Sugars 4.1g
Protein 30.9g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cabbage, stuffed cabbage, german, turkey, bacon, sauerkraut, rice, side dish, baked, comfort food, tomato, paprika, parsley
Read it online: https://www.chefs-mate.com/recipe/new-world-stuffed-cabbage/