authentic German stuffed cabbage!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

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

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories, while chicken broth is usually cheaper.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a high-protein alternative, while bulgur is often less expensive.

tomato sauce

🥗Healthier: crushed tomatoes

💰Cheaper: canned tomatoes

Crushed tomatoes provide a fresh taste, while canned tomatoes are typically cheaper.

Peel off 7 outer leaves from the cabbage.

Cut out the hard core from each cabbage leaf in a V shape.

In a large pot, add 12 cups of water, 1 teaspoon of salt, 1/2 teaspoon of caraway seeds, and 1 teaspoon of savory.

Add a generous pinch of nutmeg to the water and bring to a boil.

Once boiling, add the 7 cabbage leaves and blanch for about 9 minutes until soft enough to handle.

Remove the outer leaves and set aside, then shred the remaining cabbage into thin strips.

Add the shredded cabbage to the boiling water and cook for about 15 minutes until soft.

In a mixing bowl, combine 2.5 pounds of minced meat, 1/2 teaspoon of pepper, 1 teaspoon of salt, 1 heaping tablespoon of tomato paste, and 1 heaping tablespoon of Dijon mustard. Mix thoroughly with hands.

Line a mold with the blanched outer cabbage leaves.

Layer the meat mixture in the mold, followed by a layer of shredded cabbage, then another layer of meat, and finish with a layer of shredded cabbage on top.

Fold the outer cabbage leaves over the top, cover the mold, and clamp it shut.

Place the mold in a water bath, ensuring the water comes up almost to the top of the mold, and simmer for 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens