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Thanksgiving Stuffed Cabbage with Cranberry Sauce


Adapted from "The Little Grain Cookbook" by Patricia Stapley
This year perk up your traditional holiday table with Thanksgiving Stuffed Cabbage - a creative and lively autumn entree sure to please any vegetarian at the table. Complement the occasion with such harvest savors as golden pumpkin soup, roasted potatoes with rosemary, and bright red cranberry sauce. If you decide to offer pecan pie for dessert, your guests will be happily stuffed themselves."

Ingredients

1 8-in white cabbage
3 Tb peanut oil
2 medium onions, diced
1 celery stalk, diced
1 carrot, peeled and diced
4 ounces of mushrooms, minced
1 cup cooked basmati rice, cooled
1 cup of cooked wheat berries, cooled
1 apple, cored and diced
1/4 cup chopped walnuts
1/2 tsp dried sage
1/2 tsp dried thyme
salt and freshly ground pepper to taste
1 egg, slightly beaten
2 cups chicken or vegetable stock
2 bay leaves
cranberry sauce, canned or homemade


Instructions

Bring a large pot of water to a boil. Core the head of the cabbage and boil it until the outer leaves begin to loosen, about seven minutes. Using two long-handled spoons, remove the tender leaves from the outside of the cabbage, drain them on paper towels, and let cool until room temperature. Repeat this process until all of the cabbage leaves are tender, about twenty minutes in all.

Heat two tablespoons of the oil in a large frying pan over medium heat. Add half a cup of the diced onion and saute for four minutes. Stir in the celery and carrot, and saute for two minutes longer. Stir in the mushroom and cook for another minute or two.

Put the sauteed vegetables in a large mixing bowl. Add the rice and wheat berries, then the apple, walnuts, sage, thyme, and salt and pepper. Fold in the beaten egg and mix well to combine. Use your hands to roll the stuffing into twelve cylindrical portions

On a clean working surface, arrange the large cabbage leaf, or several small leaves overlapping, with the cupped side up. Put a portion of the stuffing into the center of the cabbage cup. Tuck and turn both ends up to cover the stuffing. Roll the leaf into a sausage shape to enclose the filling completely. Do not wrap too tightly, since the stuffing will expand a bit as it cooks.

Wipe out the frying pan. Add the remaining oil and heat to a moderate temperature. Add the remaining diced onion and saute for about five minutes, or until limp and translucent. Arrange the stuffed cabbage rolls seam side down in a single layer on the bed of sauteed onion. Lightly sprinkle the tops with salt and pepper. Pour the stock over them and add the bay leaves. Heat the stock to a simmer. Cover the frying pan and continue to cook slowly, basting occasionally, until the cabbage is tender, about thirty minutes.

To serve the succulent Thanksgiving Stuffed Cabbage, spoon the sauteed onion over a large serving platter to create a delicious bed of flavor for the stuffed cabbage nestled on top. The cranberry sauce should be served family style, passed hand-to-hand among your friends and loved ones in the time-honored spirit of the day.

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Servings

6

Nutritional Information
Per Serving

When using 2 egg whites instead of the whole egg, 1 serving contains: 2 g Fiber, 0 mg Cholesterol, 11 g Fat and 259 Calories


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