Pork Stuffed Cabbage

I love stuffed cabbage – without the rice. We had a half of a cabbage that was needing to be used and a pound of ground pork in the freezer – and I’m off!!

We didn’t have any tomato sauce for the top, so I created my own with a can of diced tomatoes and a little parm all pureed together. I think I’ll be using this topping on other things too!

Making Stuffed Cabbage:

Brown the pork with 1 Tablespoon of olive oil.

While it’s cooking, steam the cabbage to soften the leaves.

Next, add the garlic, onion, celery and carrots to the pork. Continue cooking until the pork is fully browned.

Stir in the bread crumbs, tapenade and salt and pepper to taste.

Beat the egg into the broth, then add the flour. Pour it to the meat and cook, stirring, until it starts to thicken. Stir in the herbs, then remove from heat and set aside.

Carefully remove the leaves from the cabbage and fill with about 3 to 4 tablespoons of meat mixture.

Tuck the ends in and roll,

placing the seam side down into a lightly greased casserole dish.

NOTE: If the leaf isn’t big enough to roll, make a cup.

Preheat the oven to 400 degrees.

In a blender, puree one can of diced tomatoes with 1/4 cup parmesan.

Place the tomatoes on top of the cabbage and

top with the remaining parmesan.

Bake for about 20 to 30 minutes – or until the top is browned. Mine got a little darker. Ooops.

Remove from the oven and let rest for about 5 minutes before serving.

© Copyright 2023 The Lazy Gastronome

5 from 7 votes

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Pork Stuffed Cabbage

Delicious and easy dish.

Course: dinner, Main Course, main dish

Cuisine: American

Keyword: cabbage, carrots, green onion, ground pork, pork, sun dried tomatoes

Servings: 4 servings

Author: HelenFern

Ingredients

• 1/2 head cabbage
• 1 pound ground pork
• 1 Tablespoon olive oil
• 1/2 cup chopped onion
• 1 Tablespoon minced celery
• 2 Tablespoons Grated carrot
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/8 cup bread crumbs
• 2 Tablespoons olive tapenade
• 1 teaspoon minced garlic
• 1 large egg
• 1/4 cup chicken or beef broth
• 1 Tablespoon flour
• Salt and Pepper to taste
• 1 14-oz can diced tomatoes
• 1/2 cup parmesan cheese

Instructions

1. Brown the pork with 1 Tablespoon of olive oil.

2. While it's cooking, steam the cabbage to soften the leaves.

3. Next, add the garlic, onion, celery and carrots to the pork. Continue cooking until the pork is fully browned.

4. Stir in the bread crumbs, tapenade and salt and pepper to taste.

5. Beat the egg into the broth, then add the flour. Pour it to the meat and cook, stirring, until it starts to thicken. Stir in the herbs, then remove from heat and set aside.

6. Carefully remove the leaves from the cabbage and fill with about 3 to 4 tablespoons of meat mixture.

7. Tuck the ends in and roll, placing the seam side down into a lightly greased casserole dish.

8. Preheat the oven to 400 degrees.

9. In a blender, puree one can of diced tomatoes with 1/4 cup parmesan. Place the tomatoes on top of the cabbage and top with the remaining parmesan.

10. Bake for about 20 to 30 minutes - or until the top is browned. Remove from the oven and let rest for about 5 minutes before serving.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome