Whole Stuffed Cabbage
A hearty stuffed cabbage dish with a flavorful rice filling, nuts, and herbs, baked in tomato sauce—perfect for family dinners or special occasions.
Ingredients
Instructions
- Cook the cabbage head in boiling water for 10 minutes or until tender. Drain and cool.
- Mix together cooked brown rice, diced onion, diced carrots, minced parsley, lemon juice, raisins, feta cheese, chopped walnuts, cinnamon, diced tomatoes, and beaten eggs to make the filling.
- Peel back all leaves from the cabbage until the center is exposed (about the size of a grapefruit). Cut this central portion away.
- Use half of the filling to stuff the exposed center of the cabbage.
- Roll enough leaves to cover the stuffed area.
- Use the remaining filling and roll the remaining leaves around the cabbage.
- Place the cabbage head and the rolled leaves into a baking pan.
- Cover with spaghetti sauce and add 1/2 cup of water around the cabbage.
- Cover the pan and bake in a preheated oven at 350°F (175°C) for 45 minutes to 1 hour until cooked through.
Tips & Substitutions
For a lighter filling, consider substituting quinoa for brown rice or omitting the eggs for a vegan option. A splash of apple cider vinegar can enhance the flavor profile. If the cabbage leaves are difficult to roll, briefly microwave them to soften further. For added depth, mix in some sautéed mushrooms or bell peppers. Experiment with spices like nutmeg or allspice for a unique twist.
Serving Suggestions
Serve the stuffed cabbage with a side of crusty bread or a fresh salad, such as Roasted Beet, Carrot And Onion Salad, to balance the flavors. A dollop of yogurt or sour cream can add creaminess. This dish pairs beautifully with Mediterranean recipes, making it a versatile option for gatherings or family dinners.
Storage & Reheating
Leftover stuffed cabbage can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place in a covered dish in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave portions on low power until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Stuffed Cabbage contains roughly 635 calories, with 15g protein, 69g carbohydrates, and 36g fat. It is an excellent source of vitamin A (55% of the Daily Value), vitamin C (51% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of calcium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare stuffed cabbage ahead of time?
Yes, you can prepare the stuffed cabbage a day in advance. Assemble the cabbage and filling as instructed, then cover and refrigerate until ready to bake. This allows the flavors to meld. Just add a few extra minutes of baking time if cooking straight from the fridge.
What can I use instead of feta cheese?
If you prefer a different cheese or need a dairy-free option, try using ricotta or goat cheese for a similar texture. For a vegan substitute, consider using nutritional yeast or a creamy cashew cheese. These alternatives will still provide richness to the filling.
How do I know when the stuffed cabbage is done cooking?
The stuffed cabbage is ready when the leaves are tender and the filling reaches an internal temperature of 165°F (74°C). The cabbage should be soft and easily pierced with a fork. If the outer leaves are browning too quickly, cover with foil during the last part of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).