Stuffed Red Cabbage Leaves

Prep Time: 1½ Hours
Yields: 8 Servings

Recipes for stuffed cabbage leaves can be found in many cultures, but when served with apples they are distinctly German.


  • 1 small red cabbage
  • 1 pound ground beef
  • 1 pound ground pork
  • ¼ cup canola oil
  • 2 cups diced onions
  • ½ cup green onions
  • 3 tbsps minced garlic
  • ¼ cup diced red bell peppers
  • ¼ cup diced yellow bell peepers
  • 1 cup steamed white rice
  • 1 tsp caraway seeds
  • 2 eggs
  • salt and cracked black pepper to taste
  • ¼ cup vegetable oil
  • 2 Granny Smith apples, cut, peeled and diced
  • ½ pound sliced mushrooms (optional)
  • 4 tbsps flour
  • 2 cups beef stock or broth

Clean cabbage and remove main stem. In a large kettle, blanch cabbage leaves in boiling salted water until soft and pliable. Repeat 2–3 times until all cabbage is blanched. Heat canola oil in a heavy-bottomed Dutch oven over medium heat. Add 1 cup onions, green onions, garlic and bell peppers. Sauté 5 minutes or until transparent. Remove from heat and allow to cool 10 minutes. In a medium bowl, add pork, beef, rice, caraway seeds, eggs, cooled vegetables, salt and pepper. Lay cabbage leaves, rib side down, on a flat work surface. Spoon approximately 3 tablespoons of filling into center of each leaf. Roll into a cylinder, tucking in sides. Heat remaining vegetable oil in a Dutch oven. Add cabbage rolls and sauté gently. Add remaining onions, apples and mushrooms. Dissolve flour in beef stock and add to mixture in Dutch oven. Cover and cook gently over low heat 40 minutes, stirring occasionally. Place on a warm serving dish and spoon apple-mushroom sauce over cabbage rolls.

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