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Stuffed Cabbage Cups

Food Network Kitchen's Stuffed Cabbage Cups
Food Network Kitchens Stuffed Cabbage Cups, as seen on Food Network.
PREP TIME
10 min
COOK TIME
35 min
YIELDS
4 - 6 servings

This fresh and faster take on classic steamed cabbage rolls takes half the time but does not sacrifice on flavour. It’s also a cinch to prepare, with no fussy filling and rolling each cabbage leaf before cooking. Instead, the sauteed filling is simply scooped into boiled cabbage leaves and topped with a creamy tomato sauce before serving. It’s a meaty, hearty and completely satisfying meal for a busy weeknight.

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Ingredients

Sauce

1
tbsp extra-virgin olive oil
1
small yellow onion, diced
2
cloves garlic, minced
Kosher salt and freshly ground black pepper
1
can (28-oz) crushed tomatoes
2
tbsp light brown sugar
1
tsp Worcestershire sauce
¼
cup sour cream

Cabbage Cups

8
leaf Savoy cabbage
1
tbsp extra-virgin olive oil
1
medium yellow onion, diced
1
clove garlic, minced
1
small green bell pepper, diced
1
stalk celery, diced
1
tsp paprika
4
ounce ground beef
4
ounce ground pork
1
cup cooked rice (any kind)
½
cup fresh parsley, chopped
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Directions

Step 1

Bring a large pot of salted water to a boil.

Step 2

Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes.

Step 3

Add the garlic, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until fragrant, about 1 minute.

Step 4

Add the crushed tomatoes, brown sugar and Worcestershire and bring to a boil. Reduce heat to low and simmer until thickened, about 15 minutes.

Step 5

Add the cabbage leaves to the pot of boiling salted water and cook until softened, about 2 minutes. Remove with tongs and place in a colander. Rinse under cold water, then drain and pat dry.

Step 6

Heat the olive oil in a large saute pan over medium-high heat. Add the onion, garlic, green pepper, celery and 1 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle with the paprika and cook, stirring, until fragrant, about 1 minute. Add the beef and pork and cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 7 minutes. Add the cooked rice and stir to combine and warm through about 2 minutes. Stir in the parsley.

Step 7

Finish the sauce by stirring in the sour cream until fully incorporated.

Step 8

To serve, divide the beef mixture among the cabbage leaves and top each with some sauce.

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My rating for Stuffed Cabbage Cups
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