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.
Nutrition & Diet Analysis (per serving)
879
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).