Are you looking for a comforting, flavorful, and surprisingly easy dinner recipe? Look no further! This stuffed cabbage with sauerkraut recipe is a delicious twist on a classic, perfect for a cozy weeknight meal or a special occasion. It's a healthy, satisfying dish packed with wholesome ingredients and bursting with amazing flavors. Get ready to impress your family and friends with this simple yet stunning homemade creation. This easy recipe is perfect for busy weeknights, offering a quick dinner solution without compromising on taste or nutrition.
Ingredients:
- 1 large head of green cabbage (about 2 pounds)
- 1 pound ground beef
- 1/2 pound ground pork (optional, for richer flavor)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain rice
- 1 (15-ounce) jar sauerkraut, drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup beef broth
- 1 tablespoon paprika
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions:
Prepare the Cabbage:
- Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage using a sharp knife.
- Submerge the cabbage in the boiling water for about 3-5 minutes, or until the outer leaves are softened enough to peel off easily. Remove the leaves one by one and set aside. Repeat until you have removed about 12-15 large leaves. You can finely chop the remaining cabbage and add it to the filling mixture for extra flavor and nutrition.
Make the Filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef and pork (if using) to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in the rice, sauerkraut, diced tomatoes, beef broth, paprika, caraway seeds, marjoram, salt, and pepper. Mix well to combine all the ingredients.
Assemble and Bake:
- Preheat your oven to 350°F (175°C).
- Place a large spoonful of the meat mixture onto the base of each cabbage leaf. Fold the sides of the leaf inward, then roll it up tightly.
- Arrange the stuffed cabbage rolls seam-down in a large baking dish. Pour any remaining meat mixture over the rolls.
- Cover the baking dish tightly with foil and bake for 1 hour and 15 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cabbage is tender and the filling is heated through.
Tips and Variations:
- For a richer flavor, use a combination of ground beef and pork.
- Feel free to add other vegetables to the filling, such as diced carrots, celery, or bell peppers.
- If you don't have caraway seeds, you can omit them or substitute with another spice like cumin.
- To make this recipe even easier, you can use pre-shredded sauerkraut.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 25-30g
This delicious stuffed cabbage recipe is a perfect example of hearty, flavorful food that's surprisingly easy to make. It’s a great way to use up leftover ingredients and offers a wide range of variations to suit your taste. Enjoy this quick dinner idea, perfect for busy weeknights and family gatherings alike! It's a true testament to the power of simple, homemade cooking, delivering a truly delicious and satisfying meal.