Whole Stuffed Cabbage with Spiced Beef and Rice
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- Large pot
- Sharp knife
- Large skillet
- Large mixing bowl
- Skewer
INGREDIENTS
- 1 whole green cabbage
- 2 tablespoon olive oil, for sautéing
- 1 pound/500 grams ground beef, preferably rib or chuck
- 1 cup short-grain or jasmine rice
- 1/4 cup toasted pine nuts
- 1 large onion, finely chopped
- 5 garlic cloves, finely grated or minced
- 1/2 cup parsley, finely chopped
- 1/2 cup cilantro, finely chopped
- 1/4 cup mint, finely chopped
- 3 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ras el hanout
- 1 teaspoon freshly ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon date syrup
Sauce:
- 1/2 cup tomato paste
- 3 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ras el hanout
- 1/2 teaspoon ground black pepper
- 3 cups boiling water
INSTRUCTIONS
- Heat the oven to 355°F/180°C (convection).
- Bring a large pot of salted water to a boil. Carefully remove and reserve one large outer cabbage leaf. Place the whole cabbage in the pot and blanch for 12 to 15 minutes, or until the outer leaves are pliable but not mushy. Remove and let cool slightly. Using a sharp knife and a spoon, carefully hollow out the core, leaving a sturdy 1-centimeter border intact.
- To make the filling, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until deeply golden, 8 to 10 minutes. Add the beef and cook, breaking it up with a wooden spoon, until browned and crumbly, about 8 minutes. Stir in the garlic and cook for 1 minute more. Remove from the heat. In a large bowl, combine the meat mixture with the rice, pine nuts, parsley, cilantro, mint, remaining 3 tablespoons olive oil, spices, salt, and date syrup. Stir until evenly combined.
- Line the bottom of a Dutch oven or heavy oven-safe pot with the cabbage trimmings and core pieces. Pack the filling tightly into the hollowed cabbage. Place the reserved cabbage leaf on top, tucking it in to seal.
- In a mixing bowl, whisk together the tomato paste, olive oil, paprika, sugar, salt, ras el hanout, black pepper, and boiling water. Pour half of the sauce into the cabbage, allowing it to seep inside. (Use a skewer to make a few holes if needed.) Pour the remaining sauce around the cabbage in the pot.
- Cover with a lid and bake for 2 hours, or until the cabbage is very soft. Remove the lid, brush the top of the cabbage with a little olive oil mixed with date syrup, and bake uncovered for another 15 to 20 minutes, until browned and slightly caramelized. Let cool for 10 minutes before slicing into wedges.
FAQ
How can I make whole stuffed cabbage vegetarian or vegan?
Replace the ground beef with cooked lentils, finely chopped mushrooms, or plant-based ground meat. Add extra pine nuts, herbs, or sautéed vegetables like zucchini, eggplant, or carrots for texture and flavor. You can also increase the amount of rice slightly to help the filling bind. For the tomato sauce, simply use the same recipe, omitting any meat-based broth if you would normally add it. A vegan date syrup glaze still works perfectly for the finishing touch.
Can I prepare this whole stuffed cabbage in advance?
You can fully assemble it, including pouring in the tomato sauce, and refrigerate it overnight before baking. This helps the flavors meld and actually improves the taste. If you’ve already baked it, it can be cooled, stored in the refrigerator for up to 3 days, and reheated gently in the oven or on the stovetop with a bit of added water or sauce to prevent drying out. Whole stuffed cabbage also freezes well if wrapped tightly and stored in an airtight container for up to 2 months.
What is the best type of cabbage to use?
Green cabbage, especially one that’s medium to large in size and tightly packed. Green cabbage holds up well during blanching, stuffing, and baking, becoming tender without disintegrating. Look for a cabbage with smooth, thick leaves, which are less likely to tear during coring and filling. Savoy cabbage can also work for a more delicate texture, but it’s less traditional and may require gentler handling. Avoid red cabbage, as it’s tougher and the color can bleed into the filling and sauce during cooking.
Can I freeze leftover whole stuffed cabbage?
Yes, leftover whole stuffed cabbage freezes very well. Allow the cabbage to cool completely before wrapping it tightly in plastic wrap and foil or placing it in an airtight container. For best results, slice it into wedges before freezing so it reheats evenly. It can be stored in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator and then warm it in a covered baking dish at 325°F/165°C until hot throughout. You may want to spoon some extra tomato sauce or a bit of water over the cabbage before reheating to prevent it from drying out.
How do I keep the cabbage from falling apart while baking?
Make sure the cabbage is only partially hollowed out, leaving at least a 1-centimeter shell around the edges for structural support. Pack the filling tightly but not to the point of bursting the leaves. Covering the top with a reserved cabbage leaf helps seal the opening and maintain shape. Baking the cabbage nestled into cabbage trimmings or a ring of vegetables in the pot also helps stabilize it. Keeping it covered for most of the baking time prevents it from drying out or collapsing too soon.
Can I use lamb or chicken instead of beef?
Ground lamb offers a richer, more robust flavor and pairs well with the same spices and herbs. Chicken, particularly dark meat or ground thigh meat, creates a lighter version while still remaining juicy. You may want to adjust the seasoning slightly depending on the meat—lamb can handle more assertive spices, while chicken may benefit from additional garlic, herbs, or a splash of lemon juice for brightness. Make sure the meat is not too lean to prevent the filling from drying out.
What side dishes go well with whole stuffed cabbage?
A simple cucumber and tomato salad dressed with lemon and olive oil is classic. Labneh or plain yogurt with a drizzle of olive oil and za’atar provides a cooling contrast. Pickled vegetables or olives offer tangy notes that complement the savory filling. If you’re serving it as part of a larger meal, consider roasted root vegetables or a herbed bulgur salad. Warm pita or crusty bread helps soak up the tomato sauce, making the meal more complete.
