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Whole Stuffed Cabbage
Credit:
Marcus Nilsson
Recipe Summary
prep: 45 mins
total: 2 hrs 20 mins
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
1 large egg, plus 1 egg white
1/3 cup kasha (roasted buck- wheat kernels), such as Bob’s Red Mill
2/3 cup boiling water
Kosher salt and freshly ground pepper
1 small Savoy cabbage
5 tablespoons extra-virgin olive oil
1 onion, finely chopped (2 cups)
3 medium carrots, shredded (2 cups)
1/2 cup finely chopped fresh parsley, plus more for serving
1/2 cup finely chopped fresh dill, plus more for serving
1 pound ground turkey, preferably dark meat
4 teaspoons unbleached all-purpose flour
1 can (28 ounces) diced tomatoes
Sour cream, for serving
Cook's Notes
You can refrigerate boiled and cooled cabbage leaves in an airtight container for up to a day.
Gallery
Whole Stuffed Cabbage
Credit:
Marcus Nilsson
Recipe Summary
prep: 45 mins
total: 2 hrs 20 mins
Yield: Serves 6 to 8
Gallery
Whole Stuffed Cabbage
Credit:
Marcus Nilsson
Whole Stuffed Cabbage
Credit:
Marcus Nilsson
Whole Stuffed Cabbage
Recipe Summary
prep: 45 mins
total: 2 hrs 20 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 45 mins
total: 2 hrs 20 mins
Yield: Serves 6 to 8
prep: 45 mins
total: 2 hrs 20 mins
prep:
45 mins
total:
2 hrs 20 mins
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 1 large egg, plus 1 egg white
- 1/3 cup kasha (roasted buck- wheat kernels), such as Bob’s Red Mill
- 2/3 cup boiling water
- Kosher salt and freshly ground pepper
- 1 small Savoy cabbage
- 5 tablespoons extra-virgin olive oil
- 1 onion, finely chopped (2 cups)
- 3 medium carrots, shredded (2 cups)
- 1/2 cup finely chopped fresh parsley, plus more for serving
- 1/2 cup finely chopped fresh dill, plus more for serving
- 1 pound ground turkey, preferably dark meat
- 4 teaspoons unbleached all-purpose flour
- 1 can (28 ounces) diced tomatoes
- Sour cream, for serving
Directions
Whisk egg white in a bowl; stir in kasha to evenly coat. Heat a small saucepan over high; add kasha mixture and cook, stirring constantly, until dry and kernels separate, about 2 minutes. Reduce heat to low; stir in boiling water and a pinch of salt. Cover and cook until water evaporates and kasha is tender, about 8 minutes.
With a paring knife, remove core of cabbage. Drop cabbage into a large pot of generously salted boiling water; cook until outer leaves turn bright green and pull easily from head, about 1 minute. Remove outer leaves; transfer to a baking sheet lined with a kitchen towel. Continue boiling cabbage and removing leaves until 12 largest outer leaves are cooked. (Remove remaining cabbage and reserve for another use.) Trim the thick center vein from bottom of each leaf.
Preheat oven to 350 degrees. Heat 3 tablespoons oil in a skillet over medium. Add onion; season with salt and pepper and cook, stirring occasionally, until golden, about 10 minutes. Transfer to a large bowl along with cooked kasha; let cool completely. Whisk remaining egg and stir into kasha mixture with carrots, herbs, turkey, and flour. Season with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
Line an 8‐inch bowl (measured across top) with a double layer of cheesecloth, leaving about 6 inches of overhang. Then line with the 6 prettiest cabbage leaves, overlapping slightly and allowing them to hang over top of bowl. Layer with one‐third of turkey mixture; top with 2 more cabbage leaves. Repeat layering twice with remaining turkey mixture and leaves. Fold in overhanging leaves to cover filling. Gather cheesecloth overhang and lift cabbage up, twisting to tighten into a secure round.
Place tomatoes and 1 cup water in an ovenproof pot, such as a Dutch oven; bring to a simmer. Season with salt and pepper; stir in remaining 2 tablespoons oil. Place stuffed cabbage, with twisted part of cheesecloth facing down, in pot. Cover, transfer to oven, and roast, basting occasion‐ ally with tomatoes, until a thermometer inserted in center registers 160 degrees, 40 to 50 minutes. Let cool slightly, then remove cheesecloth and slice cabbage into wedges. Serve with pan sauce, sour cream, and herbs.
Cook's Notes
You can refrigerate boiled and cooled cabbage leaves in an airtight container for up to a day.
Cook’s Notes
You can refrigerate boiled and cooled cabbage leaves in an airtight container for up to a day.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Whole Stuffed Cabbage
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Whole Stuffed Cabbage
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
