Stuffed cabbage rolls are something that I wasn't introduced to until I moved to Ohio. They are made by wrapping cabbage around a filling of meat, rice, onion, and seasonings, then slow cooking the delicious little guys in a tomato sauce.
My soon-to-be mother-in-law makes the most delicious stuffed cabbage rolls! I have had a hankering for them lately, so when I saw fresh cabbage galore at the farmer's market yesterday morning I knew what was for dinner! The problem was... stuffed cabbage rolls are time consuming to assemble and slow cook, and I wanted to go hiking instead of being in the kitchen that afternoon. So, I decided to make a stew version instead. You could also make this a vegetarian dish by using veggie stock instead of beef broth and skip the meat and add carrots or even potatoes.
Stuffed Cabbage Stew
- 1 head of cabbage
- 2lbs of ground beef
- 1 quart (4 cups) beef broth
- 1 large can diced tomatoes
- 1 large can tomato sauce
- 2 tablespoons olive oil
- 2 bay leaves
- 1 medium yellow onion
- 3 ribs of celery
- 3 cloves garlic
- 2 teaspoons ground coriander
- 1 1/2 teaspoons black pepper
- 2 teaspoons sea salt
- 1/2 teaspoon cayenne (or more!)
Yields about 4-6 servings depending on serving size.
Heat a stock pot and add ground beef. Brown meat, strain, and set aside to add back to the pot in just a bit.
Chop veggies and mince the garlic. Re-heat stock pot and add olive oil, onion, celery, and bay leaves. Cook on medium heat for about 3 minutes, then add garlic and continue to cook until onions become translucent.
You can use pre-ground coriander and black pepper, but I love using my mortar and pestle any chance I get! So I ground mine up while waiting on the onions to cook.
Add browned ground beef and all other remaining ingredients. Stir well and bring to a boil. Turn heat down to med/low and let simmer for 30-45 minutes until cabbage is tender.