Jacques Pépin's Hearty Stuffed Cabbage | KQED

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.

Start by preparing the asparagus, choosing the biggest ones with tight heads.

Peel the tough fibers from the asparagus and break off the ends.

Place the asparagus in a skillet with a little water and a dash of salt, cover with a lid, and cook for about 4-5 minutes.

Take a whole cabbage and separate the outer leaves carefully without breaking them.

Blanch the cabbage leaves in boiling water for 4-5 minutes until wilted and soft, keeping them submerged with a sieve if necessary.

Chop the core of the cabbage into half-inch to one-inch dice to use in the stuffing.

In a skillet, heat canola oil over high heat and sauté chopped onion until translucent.

Add cider vinegar and a dash of salt to the sautéed onion and cabbage core mixture, cover, and cook for about 7-8 minutes until soft.

Add crushed garlic to the mixture at the end of cooking to avoid burning it.

Cook barley by boiling half a cup of barley in one and a half cups of water for 20 minutes until done.

Combine the cooked barley with the sautéed onion and cabbage core mixture, and add one pound of lean ground beef.

Season the mixture with thyme leaves, dill, and caraway seed.

Let the stuffing cool before using it to fill the cabbage leaves.

Cooking Techniques

Equipment Needed

Spice Level: