White Cabbage Head Stuffed With Ground Beef In A Red Wine Sauce

Cabbage is usually chopped up and added to recipes like coleslaw and soup as a side ingredient. But have you ever seen a whole head of cabbage stuffed with ground beef and served with a tasty sauce made from root vegetables and red wine? Hold on to your hats ladies and gentlemen, because you're in for a one-of-a-kind treat!

Yield: 1
Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes

You'll Need:

For the stuffed cabbage:

• 1 head of white cabbage

For the ground beef filling:

• 1 lb ground beef
• 1 slice of bread, soaked
• ½ red onion, diced
• 1 egg
• salt, pepper & nutmeg to taste

For the red wine sauce:

• 2 tbsp olive oil
• 1 carrot, chopped
• 1 leek, chopped
• ½ celery stalk, chopped
• ½ red onion, chopped
• 2 tbsp tomato paste
• ⅓ cup red wine
• 1 cup water
• salt & pepper to taste

Here's How:

1. Remove the outer leaves from the head of cabbage, cut off the stem, and hollow out the inside.

2. For the ground beef filling, combine the ground beef, wet bread, red onion, and egg and season with salt, pepper, and nutmeg. Spoon the ground beef mixture into the hollowed-out cabbage head and place the cabbage head in a large pot with the opening facing down. Transfer the pot to a preheated oven and cook at 400°F for 15 minutes.

3. For the red wine sauce, heat the olive oil in a pan over medium heat and sweat the chopped vegetables. Stir in the tomato paste, red wine, and water, season with salt and pepper, and let simmer. Pour the red wine sauce and cooked vegetables over the stuffed cabbage head in the pot.

4. Reduce the oven temperature to 375°F and cover the pot with aluminum foil. Transfer the pot to the oven and cook for 45 minutes.

5. Strain the thickened red wine sauce from the pot and pour it over the stuffed cabbage head before serving.

You dinner guests will be pleasantly surprised when you cut into this deliciously colossal dish! 

Get the recipe for the Stuffed Cabbage Cake featured in the bonus video.