Cabbage is usually chopped up and added to recipes like coleslaw and soup as a side ingredient. But have you ever seen a whole head of cabbage stuffed with ground beef and served with a tasty sauce made from root vegetables and red wine? Hold on to your hats ladies and gentlemen, because you’re in for a one-of-a-kind treat!
White Cabbage Stuffed with Ground Beef in Red Wine Sauce
Equipment
- Large Pot
- Pan
Ingredients
- 1 head of white cabbage
- 1 lb ground beef
- 1 slice bread, soaked
- 0.5 red onion, diced
- 1 egg
- salt, pepper & nutmeg to taste
- 2 tbsp olive oil
- 1 carrot, chopped
- 1 leek, chopped
- 0.5 celery stalk, chopped
- 0.5 red onion, chopped
- 2 tbsp tomato paste
- 0.33 cup red wine
- 1 cup water
- salt & pepper to taste
Instructions
- Remove the outer leaves from the head of cabbage, cut off the stem, and hollow out the inside.
- Combine the ground beef, wet bread, red onion, and egg and season with salt, pepper, and nutmeg. Spoon the ground beef mixture into the hollowed-out cabbage head and place the cabbage head in a large pot with the opening facing down. Transfer the pot to a preheated oven and cook at 400°F for 15 minutes.
- Heat the olive oil in a pan over medium heat and sweat the chopped vegetables. Stir in the tomato paste, red wine, and water, season with salt and pepper, and let simmer. Pour the red wine sauce and cooked vegetables over the stuffed cabbage head in the pot.
- Reduce the oven temperature to 375°F and cover the pot with aluminum foil. Transfer the pot to the oven and cook for 45 minutes.
- Strain the thickened red wine sauce from the pot and pour it over the stuffed cabbage head before serving.
VIDEO
You dinner guests will be pleasantly surprised when you cut into this deliciously colossal dish!