STUFFED CABBAGE CUPS

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Stuffed Cabbage Cups image

This fresh and faster take on classic steamed cabbage rolls takes half the time but does not sacrifice on flavor. It's also a cinch to prepare, with no fussy filling and rolling each cabbage leaf before cooking. Instead, the sauteed filling is simply scooped into boiled cabbage leaves and topped with a creamy tomato sauce before serving. It's a meaty, hearty and completely satisfying meal for a busy weeknight.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
2 tablespoons light brown sugar
1 teaspoon Worcestershire sauce
1/4 cup sour cream
8 Savoy cabbage leaves
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
1 clove garlic, minced
1 small green bell pepper, diced
1 stalk celery, diced
1 teaspoon paprika
4 ounces ground beef
4 ounces ground pork
1 cup cooked rice (any kind)
1/2 cup fresh parsley, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • For the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Add the garlic, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until fragrant, about 1 minute. Add the crushed tomatoes, brown sugar and Worcestershire and bring to a boil. Reduce heat to low and simmer until thickened, about 15 minutes.
  • For the cabbage cups: Meanwhile, add the cabbage leaves to the pot of boiling salted water and cook until softened, about 2 minutes. Remove with tongs and place in a colander. Rinse under cold water, then drain and pat dry.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the onion, garlic, green pepper, celery and 1 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle with the paprika and cook, stirring, until fragrant, about 1 minute. Add the beef and pork and cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 7 minutes. Add the cooked rice and stir to combine and warm through, about 2 minutes. Stir in the parsley.
  • Finish the sauce by stirring in the sour cream until fully incorporated. To serve, divide the beef mixture among the cabbage leaves and top each with some sauce.

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