Martha Stewart Makes Stuffed Cabbage With Her Mother | Martha Stewart

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

tomato sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Canned tomatoes can be a cost-effective base for sauce.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a healthier grain option, while bulgur is often cheaper.

Wash the cabbage and remove the core to separate the leaves better.

Boil a pot of water and steam the cabbage leaves until tender.

Prepare the filling by mixing 1/2 pound ground pork, 1/2 pound ground beef, 2 cups undercooked rice, sautéed onion with garlic and butter, kosher salt, black pepper, and dried parsley.

Cut the thick vein off the cabbage leaves to facilitate wrapping.

Take a cabbage leaf, place a generous amount of filling inside, and roll it up tightly, folding in the ends.

Line the pot with cabbage leaves and place the rolled golumpki inside.

Cover the rolls with more cabbage leaves and pour tomato sauce mixed with cabbage water over them.

Cook on the stove for up to an hour, checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens