Winter Vegetables - Stuffed Cabbage plus Cauliflower Gratin | Julia & Jacques Cooking at Home

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while ground chicken is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree can be fresher, while canned is budget-friendly.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a nutritious alternative, while bulgur is often cheaper.

Take the core out of the cabbage.

Put the cabbage in the freezer until half frozen to separate the leaves.

Defrost the cabbage to remove the leaves easily.

Chop the center of the cabbage to use in the stuffing.

Heat vegetable oil in a pan for the stuffing.

Chop onion and celery for the stuffing.

Sauté the chopped vegetables in the heated oil.

Add 3 cups of tomatoes, either blanched or canned, to the stuffing mixture.

Season the stuffing with salt, pepper, and white pepper.

Mix in 1 cup of cooked rice into the stuffing mixture.

Taste the stuffing and adjust seasoning as necessary.

Use aluminum foil to reform the cabbage shape with the stuffing inside.

Place the stuffed cabbage upside down on the foil.

Add about 1 cup of white wine and 1/2 to 3/4 cup of stock on top of the cabbage.

Bring the mixture to a boil on the stove before transferring to the oven.

Bake in the oven at 375°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary