I’m a little hesitant to post this recipe, only because so many people are fiercely devoted to their own family’s secret formula. So, if your Oma made stuffed cabbage differently, bully for you! However, if your grandparents didn’t pass along their classic Eastern European recipe, you might like to try this flavorful variation, which lightens up the filling.
-1 lb. ground turkey
-1 c. chopped onion
-3 cloves minced garlic
-1 minced shallot
-few splashes Worcestershire sauce
-smidge Dijon mustard
-salt and pepper
1/2 c. diced green bell pepper (use the top portion of the peppers to be stuffed)
-1/4-1/2 tsp. allspice
-1 c. cooked brown rice
-1 beef bullion cube dissolved in 1/3 c. hot water, or some beef broth
-1/3 c. bread crumbs
-large bottle V8 vegetable juice
-small can of diced tomatoes
-1 clove garlic
-salt and pepper
-1 head cabbage
-2 sm. green bell peppers, seeded, tops cut off to make 3-in. tall cups.
1. Brown the onion, shallot and garlic together in a pan. Start a big pot of water to boil.
2. Soften the cabbage in the microwave and carefully peel off the leaves (10-12 large, untorn).
3. Mix the filling.
4. Simmer cabbage leaves in the big pot of water just until tender (still bright green), then drain.
5. Preheat oven to 350F.
6. Place a small amount of filling into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside. Use extra cabbage leaves to line a greased 13×9 baking dish. Arrange rolls seam-side down. Fill the pepper cups as well, and nestle them in with the cabbage rolls.
7. Mix together the sauce ingredients, then pour over the rolls and peppers. Cover with foil and bake for 1 ½- 2 hrs, spooning over sauce occasionally. Uncover after about 1 hr. to allow sauce to reduce.
Note: these can also be cooked over low heat in a stovetop casserole dish.