Best 2 Stuffed Cabbage With Lemony Rice And Sumac Recipes

Venture into a culinary journey that harmoniously blends the robust flavors of the Middle East with the comforting warmth of classic home cooking. Stuffed cabbage takes center stage in this delectable recipe, where tender cabbage leaves embrace a savory filling of lemony rice, aromatic herbs, and succulent ground beef. Each bite is a symphony of textures and flavors, enhanced by the vibrant tang of sumac, a spice that adds a delightful sour note. Alongside the stuffed cabbage, you'll find a selection of tempting accompaniments, including a refreshing cucumber salad with a tangy yogurt dressing, a flavorful tomato sauce that adds a rich depth to the dish, and a fluffy and aromatic pilaf rice that serves as the perfect canvas for the hearty filling.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED CABBAGE

Stuffed Cabbage image

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

Ingredients

1 large head cabbage
1 pound lean ground beef
1 egg, beaten
1 onion, finely diced
¾ cup cooked white rice
salt and pepper to taste
1 (10.75 ounce) can condensed tomato soup

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

STUFFED CABBAGE

Stuffed Cabbage image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 17

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
Meanwhile, bring a large pot of water to a boil.
Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
Preheat the oven to 350 degrees F.
To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

Tips:

- To save time, use pre-cooked rice. - If you don't have sumac, you can substitute lemon zest. - Be careful not to overcook the cabbage leaves, or they will become tough. - If you are using a large head of cabbage, you may need to use two pots to cook the cabbage leaves. - Serve the stuffed cabbage with a dollop of yogurt or sour cream.

Conclusion:

Stuffed cabbage is a delicious and hearty dish that is perfect for a cold winter day. The combination of the tender cabbage leaves, the flavorful rice filling, and the tangy lemon-sumac sauce is sure to please everyone at your table. This dish is also relatively easy to make, making it a great choice for a weeknight meal. So next time you're looking for a comforting and satisfying meal, give stuffed cabbage a try!