Stuffed Red Cabbage
Can't get enough of cabbage? Well, we're in the same boat! Between its tangy taste, hearty texture, and amazing versatility, cabbage is one of our favorite winter vegetables and this recipe for stuffed red cabbage makes use of it in a way that you've probably never tried before. To get started, a whole head of red cabbage gets hollowed out to make space for the most deliciously spiced pork loin filling that you've ever had. And if that doesn't make you cozy enough, all of that gets baked on top of a bed of bacon mashed potatoes for an extra yummy finish. This stuffed cabbage with a pork filling is the warm hug your taste buds need this winter!
Equipment
- Round baking pan
- Parchment paper
- Mortar and pestle
Ingredients
- 1 head of red cabbage
- 2 lbs pork loin, cubed
- 3 onions, diced
- 1 head of garlic, roasted
- 2 tsp coarse salt
- 1 tsp paprika
- 0.5 tsp nutmeg
- 8 whole allspice
- 4 whole cloves
- 0.5 cinnamon stick
- 1.67 cups vegetable broth
- 2 lbs potatoes, peeled & boiled
- 8 oz bacon, diced
- 5 shallots, diced
- salt & pepper to taste
- 1 stick butter, melted
- 0.75 cup sour cream
- 2 tbsp chopped parsley
Instructions
- Cut off the top of the head of red cabbage and set the lid aside for later. Hollow out the head of red cabbage, cut the removed cabbage into smaller pieces, and add it to a bowl with the cubed pork loin and diced onions.
- Using a mortar and pestle, grind the roasted garlic, salt, paprika, nutmeg, allspice, cloves, and cinnamon stick into a uniform paste.
- Add the paste to the bowl with the cabbage, pork, and onions, mix to combine, and spoon the mixture into the hollowed-out head of cabbage.
- Grate the boiled potatoes into a bowl, add the bacon, shallots, salt, and pepper, and mix to combine. Line a round baking pan with parchment paper, press the mashed potatoes into the pan, and make an indentation in the middle.
- Place the stuffed head of cabbage on top of the indentation in the middle of the mashed potatoes and pour the vegetable broth over the seasoned pork mixture. Place the cabbage lid back on top of the stuffed red cabbage and pour the melted butter over the entire thing. Transfer the baking pan to a preheated oven and cook at 325°F for 2 hours and 30 minutes. If the red cabbage starts to get too dark, slightly reduce the oven temperature.
- Garnish the stuffed red cabbage with sour cream and parsley before serving.