Best 3 Cabbage Stuffed With Beef Zucchini And Herbs Recipes
Cabbage rolls are a hearty and flavorful dish that can be enjoyed by people of all ages. They are made with cabbage leaves that are filled with a variety of ingredients, such as beef, zucchini, and herbs. The cabbage rolls are then cooked in a flavorful sauce, which helps to tenderize the cabbage and infuse it with flavor. This recipe provides instructions for making cabbage rolls with beef, zucchini, and herbs, as well as two additional variations: one with pork and rice, and one with lamb and bulgur. Each variation offers a unique flavor profile, so you can choose the one that best suits your taste buds. The cabbage rolls can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad. They are also a great option for meal prepping, as they can be made ahead of time and reheated when you are ready to eat.
Here are our top 3 tried and tested recipes!
STUFFED CABBAGE
This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.
Provided by Barb
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 13h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
- Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
- Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g
CABBAGE STUFFED WITH BEEF, ZUCCHINI, AND HERBS
Steps:
- Heat oven to 350°F. Cut cabbages in half from top to base. Cut out core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves. Heat broth and 2 tbsp oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage), garlic, and beef. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.
BEEF-STUFFED ZUCCHINI
This ground beef and zucchini recipe is a delightful summer meal. For a change of pace, substitute your favorite barbecue sauce for the marinara in this baked stuffed zucchini. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.
Nutrition Facts : Calories 420 calories, Fat 25g fat (11g saturated fat), Cholesterol 143mg cholesterol, Sodium 735mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.
Tips:
- Choose the right cabbage: Select a large, firm cabbage with tightly packed leaves. Savoy cabbage or green cabbage works well for this recipe.
- Prepare the cabbage leaves: Remove the outer leaves of the cabbage and set them aside. Use a sharp knife to cut out the cabbage core. Carefully separate the cabbage leaves, starting from the outer leaves and working your way inward.
- Blanch the cabbage leaves: Bring a large pot of salted water to a boil. Drop the cabbage leaves into the boiling water and cook for 1-2 minutes, or until they are softened and pliable. Remove the cabbage leaves from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process.
- Prepare the stuffing: While the cabbage leaves are blanching, prepare the stuffing. In a large bowl, combine ground beef, zucchini, onion, garlic, herbs, and spices. Mix well until all ingredients are evenly combined.
- Stuff the cabbage leaves: Lay one cabbage leaf on a flat surface. Place a portion of the stuffing in the center of the leaf. Fold the sides of the cabbage leaf over the stuffing and roll it up tightly. Repeat this process with the remaining cabbage leaves and stuffing.
- Simmer the stuffed cabbage rolls: In a large pot or Dutch oven, add the stuffed cabbage rolls, tomato sauce, and beef broth. Bring to a simmer over medium heat. Cover the pot and simmer for 45 minutes to 1 hour, or until the cabbage rolls are tender and cooked through.
- Serve: Serve the stuffed cabbage rolls hot, garnished with fresh herbs and grated Parmesan cheese.
Conclusion:
Cabbage stuffed with beef, zucchini, and herbs is a hearty and delicious dish that is perfect for a family meal. The combination of flavors and textures in this dish is sure to please everyone at the table. With a little bit of preparation, you can easily make this dish at home. So next time you're looking for a new and exciting way to enjoy cabbage, give this recipe a try.
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