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New-World Stuffed Cabbage

New-World Stuffed Cabbage
European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century.—Katherine Stefanovich, Desert Hot Springs, California
4-6 ServingsPrep: 45 min. Bake: 2 hours

Ingredients

  • 1 medium head cabbage
  • 1 can (16 ounces) sauerkraut, divided
  • 3 bacon strips, diced
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 tablespoon Hungarian paprika
  • 1/4 teaspoon cayenne pepper
  • 1 can (16 ounces) crushed tomatoes
  • 2 cups beef broth
  • 1/2 cup long grain rice, cooked
  • 1 pound ground turkey
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg, beaten

Directions

  • Remove core from head of cabbage. Place in a large saucepan and cover
  • with water. Bring to a boil; boil until outer leaves loosen from
  • head. Lift out cabbage; remove softened leaves. Return to boiling
  • water to soften more leaves. Repeat until all leaves are removed.
  • Remove tough center stalk from each leaf. Set aside 12 large leaves
  • for rolls; reserve the balance to use as the recipe directs. Spoon
  • half of the sauerkraut into a Dutch oven; set aside.
© Taste of Home 2013

2 of 2

New-World Stuffed Cabbage (continued)

Directions (continued)

  • In a heavy saucepan, fry bacon until crisp. Remove to paper towels.
  • In drippings, saute onion and garlic until tender. Remove half to a
  • bowl to cool. To remaining onion mixture, add flour, paprika and
  • cayenne pepper. Cook and stir for 1 to 2 minutes. Stir in tomatoes
  • and broth; bring to a boil. Remove from the heat and set aside. To
  • cooled onion mixture, add rice, turkey, parsley, salt, pepper, egg
  • and bacon; mix well.
  • Place about 3 to 4 tablespoon on each cabbage leaf. Roll up, tucking
  • in sides. Place rolls, seam side down, on sauerkraut in Dutch oven.
  • Cover with remaining sauerkraut. Chop remaining cabbage leaves;
  • place over sauerkraut. Pour tomato mixture over all, adding water to
  • cover if necessary. Cover and bake at 325° for about 2 hours.
  • Yield: 4-6 servings.
Nutrition Facts: 1 serving (3 each) equals 401 calories, 20 g fat (6 g saturated fat), 94 mg cholesterol, 1,468 mg sodium, 38 g carbohydrate, 8 g fiber, 21 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013