Martha Stewart Stuffed Cabbage

This delicious Martha Stewart stuffed cabbage recipe is a comforting and hearty dish perfect for a family meal. Tender cabbage leaves are filled with a flavorful mix of beef, pork, and rice, then simmered in a rich tomato sauce. It’s easy to make and can be customized with your favorite seasonings for extra flavor!

Recipe Ingredients:

• 1 large green cabbage (about 1.1 kg / 2½ lbs)
• 2 tbsp unsalted butter
• 1 large onion, chopped
• 1 garlic clove, finely chopped
• 330g / 2 cups cooked rice
• 225g / 8 oz ground beef
• 225g / 8 oz ground pork
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp dried parsley flakes
• 1 medium green pepper, grated
• 2 celery stalks with leaves, finely chopped
• 950ml / 4 cups tomato purée
• 1 Granny Smith apple, peeled, cored, and chopped
• 120ml / ½ cup sour cream, plus more for garnish

How To Make Pasta Salad​

1. Prepare the Cabbage: Bring a large pot of water to a boil. Remove the core from the cabbage and place it in the boiling water. Cook for 2–3 minutes until the outer leaves are tender. Peel them off and repeat until all the leaves are separated. Reserve 475ml / 2 cups of the cooking water. Trim the thick vein from the bottom of each leaf and set aside four large leaves for lining the pot.
2. Prepare the Filling: Melt butter in a pan over medium heat. Add the chopped onion and garlic, cooking until golden (about 8 minutes). In a large bowl, mix the onion mixture with cooked rice, ground beef, ground pork, parsley, grated green pepper, and chopped celery. Season with salt and pepper.
3. Assemble the Rolls: Place about 75g / ⅓ cup of the filling on each cabbage leaf. Fold in the sides and roll from the stem end to enclose the filling. Line the bottom of a large pot with the reserved cabbage leaves and place the rolls seam-side down.
4. Cook the Rolls: Mix the tomato purée with the reserved cabbage cooking water and pour it over the rolls. Sprinkle chopped apple over the top. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour, until the cabbage is tender.
5. Finish and Serve: Mix 175ml / ¾ cup of the cooking sauce with the sour cream, then stir it back into the pot. Serve hot with extra sour cream on the side.

Recipe Tips:

• Choose the right cabbage: Use a large green cabbage with flexible leaves. If the leaves are too tough, blanch them in hot water longer to soften them.
• Don’t overfill the rolls: Use about ⅓ cup of filling per leaf. Overfilling makes them hard to roll and may cause them to break.
• Layer cabbage leaves at the bottom: This prevents the rolls from sticking to the pot and burning while cooking.
• Use the right amount of liquid: The rolls should be almost covered in tomato sauce. If there isn’t enough liquid, add a little extra water or broth.
• Let them rest before serving: Let the stuffed cabbage sit for 10 minutes after cooking. This helps the flavors blend and makes them easier to handle.

How To Store and Reheat Leftovers?

• Refrigerate: First, let the leftover stuffed cabbage cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 4 days. Reheat in a pot over low heat or in the microwave until warmed through.
• Freeze: Allow the stuffed cabbage to cool completely before placing them in a freezer-safe container or wrapping them tightly in foil. Store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating in a pot or microwave.
• Reheat: Preheat the oven to 175°C / 350°F. Place the stuffed cabbage in an oven-safe dish, cover with foil, and bake for 20–25 minutes until heated through.

Nutrition Facts

Serving Size: 1 cabbage roll (approximately 103g)

• Calories: 115​
• Total Fat: 5.2g​
• Saturated Fat: 1.9g​
• Cholesterol: 39.1mg​
• Sodium: 349.2mg​
• Potassium: 248.2mg​
• Total Carbohydrate: 8.8g​
• Dietary Fiber: 1.3g​
• Sugars: 3.4g​
• Protein: 8.7g​

Check out More Recipes:

• Martha Stewart White Chicken Chili
• Martha Stewart​ Crab Quiche
• Martha Stewart​ Corned Beef And Cabbage
• Martha Stewart Baked Beans​