Are you a comfort food lover looking for new and exciting ways to satisfy your cravings? Look no further! Stuffed cabbage, also known as golabki or dolma, is a delicious and versatile dish that can be enjoyed in countless variations. From classic Polish golabki rolls to Greek lahanodolmades with avgolemono sauce, these recipes are sure to become new favorites.
In this article, we’ll explore 20 mouth-watering stuffed cabbage recipes from around the world, each with its own unique twist and flavor profile. Whether you’re in the mood for something hearty and comforting or light and refreshing, there’s a recipe here for everyone. So go ahead, get cozy, and let’s dive into the wonderful world of stuffed cabbage!
Classic Polish Golabki (Stuffed Cabbage Rolls)
Classic Polish Golabki (Stuffed Cabbage Rolls)
Golabki is a beloved Polish dish that consists of tender cabbage leaves wrapped around a savory filling, simmered to perfection. This recipe yields a delicious and comforting meal that’s sure to become a family favorite.
Ingredients:
– 1 head of cabbage
– 1 pound ground pork
– 1/2 cup cooked rice
– 1 onion, finely chopped
– 1 egg, beaten
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon tomato paste
– 1 can (28 oz) crushed tomatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the outer leaves from the cabbage head and blanch in boiling water for 5 minutes.
3. In a large mixing bowl, combine ground pork, cooked rice, chopped onion, beaten egg, salt, and pepper. Mix well.
4. Blanch the cabbage leaves again until soft and pliable. Place a tablespoon of filling on each leaf, then roll up tightly and secure with toothpick.
5. Place rolled cabbage in a 9×13-inch baking dish, seam-side down. Top with crushed tomatoes and tomato paste.
6. Bake for 45-50 minutes or until the cabbage is tender.
Greek Lahanodolmades with Avgolemono Sauce
Lahanodolmades, also known as Greek stuffed cabbage rolls, are a beloved dish that combines tender leaves of cabbage with flavorful rice and spices. Paired with a tangy and creamy avgolemono sauce, this hearty meal is sure to delight.
Ingredients:
For the Lahanodolmades:
– 1 head of cabbage
– 1 cup cooked rice
– 1/2 cup ground lamb or beef
– 1 onion, finely chopped
– 1 egg
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp paprika
For the Avgolemono Sauce:
– 2 cups chicken broth
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 large eggs, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Blanche cabbage leaves in boiling water for 5 minutes. Drain and set aside.
3. In a bowl, mix cooked rice, ground meat, onion, egg, salt, pepper, and paprika.
4. Place a spoonful of the rice mixture onto each cabbage leaf, leaving a 1-inch border around the edges.
5. Roll the leaves into neat packages and place seam-side down in a baking dish.
6. Bake for 25-30 minutes or until the cabbage is tender.
7. While the Lahanodolmades are baking, prepare the Avgolemono Sauce by whisking together chicken broth, lemon juice, olive oil, eggs, salt, and pepper.
8. Serve warm Lahanodolmades with Avgolemono Sauce spooned over the top.
Cooking Time: 45-50 minutes
Hungarian Töltött Káposzta with Paprika Sauce
A classic Hungarian dish, Töltött Káposzta (Stuffed Cabbage) is a hearty and flavorful meal that combines tender cabbage leaves with savory filling and a rich paprika sauce. This recipe yields a delicious and satisfying dinner for 4-6 people.
Ingredients:
– 1 large head of cabbage
– 1 pound ground pork
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 2 tablespoons paprika
– 1 tablespoon vegetable oil
Instructions:
1. Blanch the cabbage head in boiling water for 5 minutes, then remove from heat and let cool.
2. Remove the leaves from the cabbage head, blanching any tough or damaged leaves.
3. In a separate pan, cook the ground pork over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add the chopped onion, minced garlic, caraway seeds, salt, and pepper to the pan and stir well.
5. Stuff each cabbage leaf with about 1/2 cup of the meat mixture, folding the leaves to enclose the filling.
6. In a separate saucepan, heat the vegetable oil over medium heat and whisk in the paprika.
7. Cook for 5-7 minutes or until the sauce thickens slightly, stirring occasionally.
Cooking Time: 45-50 minutes
Ukrainian Holubtsi with Mushroom Gravy
Ukrainian Holubtsi with Mushroom Gravy: A hearty and flavorful dish that combines tender cabbage rolls with a rich mushroom gravy, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 large head of cabbage
– 1 pound ground pork and beef mixture (or vegetarian option)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– Mushroom Gravy ingredients: see below
Mushroom Gravy Ingredients:
– 1 tablespoon butter
– 1 medium onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Prepare the cabbage leaves by blanching in boiling water, then removing from heat and letting cool.
3. Fill cabbage leaves with ground meat mixture, rice, onion, and garlic.
4. Roll and place seam-side down on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until golden brown.
6. Prepare the Mushroom Gravy: sauté onion, mushrooms, and garlic in butter until tender. Add chicken broth, heavy cream, salt, and pepper. Simmer until thickened.
7. Serve holubtsi with mushroom gravy spooned over.
Cooking Time: 40-45 minutes
Middle Eastern Malfouf (Lebanese Stuffed Cabbage)
A classic Lebanese dish, Malfouf is a flavorful and aromatic stuffed cabbage recipe that’s perfect for any occasion. This hearty meal is sure to become a family favorite.
Ingredients:
– 1 large head of cabbage
– 1 pound ground beef or lamb
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon cumin
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head, blanch in boiling water for 5 minutes, and then chill.
3. In a large skillet, cook the ground beef or lamb until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, garlic, cooked rice, salt, pepper, and cumin to the skillet and stir to combine.
5. Stuff each cabbage leaf with the meat mixture, folding the stem end over the filling and securing with a toothpick if needed.
6. Place the stuffed cabbage leaves in a baking dish, seam-side down, and drizzle with olive oil.
7. Bake for 25-30 minutes or until the cabbage is tender.
Cooking Time: 25-30 minutes
Vegetarian Stuffed Cabbage with Quinoa and Chickpeas
This flavorful and nutritious dish is a great way to use up leftover cabbage and cook up some quinoa and chickpeas. The filling’s creamy texture and tangy flavor come from the Greek yogurt and lemon juice.
Ingredients:
– 1 large head of cabbage
– 2 cups cooked quinoa
– 1 can chickpeas, drained and rinsed
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon Greek yogurt
– 1 teaspoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut out the cabbage’s core to create a hole for filling.
3. In a bowl, combine quinoa, chickpeas, parsley, garlic, olive oil, Greek yogurt, lemon juice, salt, and pepper. Mix well.
4. Stuff each cabbage leaf with about 1/2 cup of the quinoa mixture.
5. Roll up leaves tightly and place seam-side down in a baking dish.
6. Cover dish with aluminum foil and bake for 45 minutes.
7. Remove foil and continue baking for an additional 15-20 minutes, or until cabbage is tender.
Cooking Time: 1 hour
Slow Cooker Stuffed Cabbage Soup
Warm up with this comforting and flavorful soup that combines tender cabbage, savory rice, and rich beef broth. This slow cooker recipe is perfect for a chilly day or a busy weeknight dinner.
Ingredients:
– 1 medium head of cabbage, chopped
– 1 cup cooked white rice
– 1 lb ground beef
– 2 cups beef broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– Optional: chopped fresh parsley or chives for garnish
Instructions:
1. In a slow cooker, combine chopped cabbage, cooked rice, ground beef, beef broth, onion, garlic, and paprika.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Stuffed Cabbage Casserole with Ground Beef
This classic Eastern European dish combines tender cabbage leaves stuffed with a flavorful ground beef mixture, topped with a crispy tomato-based sauce. Perfect for a comforting and satisfying meal.
Ingredients:
– 1 medium head of cabbage
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 can (14.5 oz) diced tomatoes
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Blanch cabbage leaves in boiling water for 30 seconds, then shock in an ice bath. Remove from leaves from the refrigerator and separate into individual leaves.
3. In a large skillet, cook ground beef until browned, breaking up with a spoon as it cooks. Drain excess fat. Add chopped onion, minced garlic, cooked rice, paprika, salt, and pepper; stir to combine.
4. Stuff each cabbage leaf with the meat mixture, leaving a 1-inch border around the edges. Place stuffed leaves seam-side down in a 9×13 inch baking dish.
5. Top with canned diced tomatoes and sprinkle with grated cheddar cheese (if using).
6. Bake for 30-40 minutes or until cabbage is tender and sauce is bubbly.
Cooking Time: 30-40 minutes
Sweet and Sour Stuffed Cabbage Rolls
Treat your taste buds to a delightful twist on traditional cabbage rolls with this sweet and sour recipe. The combination of tender cabbage, savory filling, and tangy sauce will leave you wanting more.
Ingredients:
– 1 large head of cabbage
– 1 pound ground beef
– 1/2 cup cooked rice
– 1/4 cup chopped onion
– 1/4 cup chopped bell pepper
– 1 egg
– 1 tablespoon tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
– Sweet and sour sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head, blanching them in boiling water for 5-7 minutes to make them pliable.
3. In a large bowl, combine ground beef, cooked rice, onion, bell pepper, egg, tomato paste, paprika, salt, and pepper. Mix well.
4. Place about 1/2 cup of the filling mixture onto the center of each cabbage leaf.
5. Roll the leaves into tight cylinders, securing with toothpicks if needed.
6. Place the rolls seam-side down in a baking dish, cover with aluminum foil, and bake for 45 minutes.
7. Remove the foil and brush with sweet and sour sauce. Return to oven and bake for an additional 10-15 minutes.
Cooking Time: 55-60 minutes
Keto-Friendly Stuffed Cabbage with Cauliflower Rice
This recipe combines the flavors of traditional stuffed cabbage rolls with a low-carb twist, using cauliflower rice instead of traditional grains. The result is a delicious and nutritious meal that fits perfectly into a ketogenic diet.
Ingredients:
– 1 head of cabbage
– 1 cup cauliflower florets
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 1 pound ground beef or pork
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head, blanching them in boiling water for 30 seconds to make them pliable.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until softened, about 5 minutes.
4. Add ground meat, paprika, garlic powder, salt, and pepper. Cook, breaking up with spoon, until browned, about 7-8 minutes.
5. Prepare cauliflower rice by pulsing florets in a food processor until resembling rice. Sauté in the skillet with cooked meat mixture for about 3-4 minutes.
6. Stuff cabbage leaves with meat and cauliflower mixture, placing seam-side down on a baking sheet lined with parchment paper. Top each roll with grated cheese (if using).
7. Bake for 25-30 minutes or until cabbage is tender.
Cooking Time: 35-40 minutes
Stuffed Cabbage with Ground Turkey and Brown Rice
A flavorful and nutritious twist on traditional stuffed cabbage rolls, this recipe combines the savory taste of ground turkey and brown rice with tender cabbage leaves. Perfect for a comforting weeknight dinner or special occasion.
Ingredients:
– 1 medium head of cabbage
– 1 lb ground turkey
– 1 cup cooked brown rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head and blanch in boiling water for 5-7 minutes or until softened.
3. In a large bowl, combine ground turkey, cooked brown rice, chopped onion, minced garlic, paprika, salt, and pepper. Mix well.
4. Place a spoonful of the turkey mixture onto the center of each cabbage leaf, leaving a 1-inch border around the edges.
5. Fold the cabbage leaves over the filling to form a roll, securing with toothpicks if needed.
6. Place the rolls seam-side down in a baking dish and drizzle with olive oil.
7. Bake for 25-30 minutes or until the cabbage is tender and the filling is cooked through.
Cooking Time: 25-30 minutes
Armian Stuffed Cabbage with Apricot Glaze
A classic Armenian dish that combines tender cabbage leaves with flavorful ground meat and a sweet apricot glaze.
Ingredients:
– 1 large head of cabbage
– 1 pound ground beef or lamb, browned
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup cooked rice
– 1/4 cup apricot jam
– 2 tablespoons honey
– 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove cabbage leaves from the head, blanch in boiling water for 5 minutes, and then shock in an ice bath.
3. In a mixing bowl, combine ground meat, onion, garlic, paprika, salt, and pepper. Mix well.
4. Stuff each cabbage leaf with the meat mixture, leaving a 1-inch border at the top.
5. Roll stuffed leaves tightly and place seam-side down in a baking dish.
6. Drizzle apricot glaze (mix of apricot jam, honey, and lemon juice) over the rolls.
7. Bake for 30-40 minutes or until cabbage is tender.
Cooking Time: 35-45 minutes
Stuffed Savoy Cabbage with Lamb and Pine Nuts
This classic dish from Eastern Europe combines the sweetness of cabbage with the savory flavors of lamb and pine nuts, making for a hearty and satisfying meal.
Ingredients:
– 1 large Savoy cabbage
– 500g ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup pine nuts
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the tough outer leaves from the cabbage and cut out the core. Blanch in boiling water for 5 minutes, then drain.
3. In a large skillet, cook the lamb over medium-high heat until browned, breaking up with a spoon as it cooks.
4. Add the chopped onion, minced garlic, pine nuts, olive oil, salt, pepper, and paprika to the skillet. Cook until the onion is translucent.
5. Stuff each cabbage leaf with the lamb mixture and roll into a neat package. Place seam-side down in a baking dish.
6. Bake for 45-50 minutes or until the cabbage is tender.
Cooking Time: 45-50 minutes
Vegan Stuffed Cabbage with Lentils and Walnuts
This hearty vegan dish combines tender cabbage leaves with a flavorful filling of cooked lentils, walnuts, and aromatic spices. A perfect plant-based meal for a cozy evening.
Ingredients:
– 1 large head of cabbage
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped walnuts
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lentils according to package instructions or until tender.
3. In a large skillet, sauté onion and garlic in olive oil until softened.
4. Add cooked lentils, cumin, smoked paprika, salt, and pepper. Stir well.
5. Remove cabbage leaves from head, blanch in boiling water for 30 seconds, then shock in an ice bath to stop cooking.
6. Stuff each cabbage leaf with the lentil mixture, folding and tucking as needed.
7. Place stuffed cabbage rolls seam-side down in a baking dish, cover with foil, and bake for 25 minutes.
8. Remove foil and continue baking for an additional 10-15 minutes, or until cabbage is tender.
Cooking Time: 40-45 minutes
Stuffed Cabbage Rolls in Tomato Cream Sauce
A hearty and flavorful dish perfect for a cozy night in. This recipe combines tender cabbage leaves with savory filling and rich tomato cream sauce.
Ingredients:
– 1 large head of cabbage
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup heavy cream
– 2 tablespoons butter
Instructions:
1. Preheat oven to 375°F.
2. Remove cabbage leaves from the head, blanch in boiling water for 30 seconds, then shock in an ice bath.
3. In a bowl, mix ground beef, onion, garlic, cooked rice, paprika, salt, and pepper.
4. Lay a cabbage leaf flat, place about 1/4 cup of filling in center, and roll into a neat package. Repeat with remaining leaves and filling.
5. Place rolled cabbage on a baking sheet lined with parchment paper, seam-side down.
6. In a saucepan, combine diced tomatoes, heavy cream, and butter. Simmer over medium heat until the sauce thickens slightly.
7. Pour the tomato cream sauce over the cabbage rolls, cover with aluminum foil, and bake for 25-30 minutes or until cabbage is tender.
Cooking Time: 35-40 minutes
Instant Pot Stuffed Cabbage with Bacon
This recipe is a twist on the classic stuffed cabbage rolls, cooked to perfection in the Instant Pot. The addition of crispy bacon adds a smoky depth to this comforting dish.
Ingredients:
– 1 large head of cabbage
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 teaspoon paprika
– Salt and pepper, to taste
– 6 slices of bacon, cut into pieces
– 1 tablespoon olive oil
Instructions:
1. Remove the tough outer leaves from the cabbage head and cut out the core.
2. In a large bowl, combine ground beef, chopped onion, minced garlic, cooked rice, paprika, salt, and pepper. Mix well.
3. Divide the cabbage into individual leaves and place about 1/4 cup of the meat mixture onto each leaf.
4. Roll each leaf tightly and secure with toothpicks if needed.
5. Place the rolled cabbage in a single layer at the bottom of the Instant Pot. Add the bacon pieces on top.
6. Close the lid and set the valve to “sealing”. Cook on high pressure for 10 minutes, followed by a 10-minute natural release.
7. Release any remaining pressure and open the lid. Serve hot.
Cooking Time: 20 minutes
Gluten-Free Stuffed Cabbage with Millet
This recipe offers a delicious twist on traditional stuffed cabbage rolls, using gluten-free millet instead of breadcrumbs for added nutrition and flavor.
Ingredients:
– 1 large head of cabbage, cored and outer leaves removed
– 2 cups cooked millet
– 1 pound ground beef or turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground meat over medium-high heat until browned, breaking up with a spoon as it cooks.
3. Add chopped onion and minced garlic; cook until onion is translucent.
4. Stir in cooked millet, paprika, salt, and pepper.
5. Cut cabbage into wedges and blanch for 5 minutes to make it pliable.
6. Stuff each cabbage wedge with the millet mixture, placing seam-side down in a baking dish.
7. Drizzle with olive oil and cover with aluminum foil.
8. Bake for 45-50 minutes or until cabbage is tender.
Cooking Time: 1 hour
Stuffed Cabbage with Spicy Sausage and Barley
This recipe combines the flavors of tender cabbage, spicy sausage, and nutty barley for a satisfying and filling meal. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 large head of cabbage
– 1 pound spicy sausage (such as chorizo or hot Italian), casings removed
– 1 cup cooked barley
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head and blanch in boiling water for 5 minutes.
3. In a large skillet, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
4. Add the chopped onion, garlic, caraway seeds, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stuff each cabbage leaf with about 1/2 cup of the sausage mixture and roll up tightly. Place seam-side down in a large baking dish.
6. Cover the dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and continue baking for an additional 15-20 minutes, or until the cabbage is tender.
Cooking Time: 45-50 minutes
Russian Stuffed Cabbage (Golubtsy) with Sour Cream
This traditional Russian dish is a hearty and flavorful meal perfect for any occasion. Golubtsy, or stuffed cabbage rolls, are filled with a savory mixture of ground meat and rice, then simmered in a tangy sour cream sauce.
Ingredients:
– 1 head of cabbage
– 1 pound ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup sour cream
– 1 tablespoon Dijon mustard
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head, blanching them in boiling water for 5 minutes.
3. In a large bowl, combine ground beef, cooked rice, chopped onion, minced garlic, paprika, salt, and pepper. Mix well.
4. Place about 1/2 cup of the meat mixture onto the center of each cabbage leaf, folding the leaves over to form a neat package.
5. Place the stuffed cabbage rolls seam-side down in a large baking dish. Pour the sour cream sauce (made by whisking together sour cream and Dijon mustard) over the top.
6. Bake for 25-30 minutes or until the cabbage is tender.
Cooking Time: 25-30 minutes
Stuffed Cabbage Bundt Cake (Deconstructed Recipe)
This deconstructed recipe takes the classic flavors of stuffed cabbage rolls and turns them into a moist and savory bundt cake. The result is a unique and delicious twist on traditional comfort food.
Ingredients:
– 1 large head of cabbage, chopped
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup olive oil
– 1 cup grated cheddar cheese
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Stir in the cooked rice, paprika, salt, and pepper.
5. In a separate bowl, mix together the chopped cabbage and olive oil.
6. Grease a bundt pan and fill it with the meat mixture, followed by the cabbage mixture.
7. Top with grated cheddar cheese.
8. Bake for 45-50 minutes or until the cake is golden brown.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in a world of comfort food with these 20 delicious stuffed cabbage recipes! From classic Polish golabki to innovative vegetarian and vegan options, this collection has something for everyone. Explore global flavors with Greek lahanodolmades, Hungarian tőlt kaposzta, and Middle Eastern malfouf. Enjoy hearty casseroles and soups, or try your hand at unique twists like sweet and sour stuffed cabbage rolls or keto-friendly cauliflower rice. Whether you’re a meat-lover or vegan, there’s something for every palate in this mouthwatering collection of stuffed cabbage recipes.
