I’ve actually never made stuffed cabbage before, and I’ve probably only eaten it once or twice. Maybe since we’re such a stuffed peppers-loving household. But between a head of cabbage from the CSA and half a head of another cabbage from the publisher’s garden, something cabbage-y had to be done. And I had a ton of leftover brown rice in the fridge. So there we go!
I used a mix of Wilbur sausage and ground meat substitute, which actually helped bring down the calorie count. This was ridiculously easy to make, and a good make-ahead dish – we’re baking it now to have for lunch/dinner later in the week.
16 large leaves cabbage
8 oz ground Italian sausage
6 0z vegetarian meat crumbles (mine were Quorn-based)
1/2 onion, chopped
2 garlic scapes, minced
2.5 cups brown rice, cooked
3 cups homemade tomato sauce
1 egg, beaten
about 1 cup beef broth
2 scallions, chopped
salt and pepper
Bring a pot of water to a boil. Blanch cabbage leaves, about 5 at a time, about 3 minutes each, removing from water after they’re cooked. Allow to cool on a plate.
Preheat oven to 350.
Saute onions and scapes in a skillet with cooking spray until soft.
Stir together sausage, beaten egg, meat substitute, scallions, egg, 1/2 cup beef broth, salt and pepper (to taste), sauteed onions and rice in a bowl.
Spoon a mound of mixture into each cabbage leaf and wrap up. Place seam side down in a large baking pan. Pour the other 1/2 cup of beef broth so it sits on the bottom of the pan. Top cabbage rolls with tomato sauce.
Cook about 1 hour or until sausage is cooked through.
Calories: About 220 for 2 cabbage bundles (serves 8).