Ground Beef-Stuffed Hasselback Cabbage with Potato Wedges and Red Wine Sauce
White cabbage, ground beef, and hearty vegetables make the perfect combination for a winter meal. This dish will warm you up so much that you'll forget all about how cold it is outside!
Equipment
- Baking tray
- oven-safe frying pan
- Sieve
Ingredients
- 1 head white cabbage (about 4 lbs)
- 1 lb ground beef
- 0.25 onion diced
- 1 egg
- bread crumbs or 1 slice of day-old bread, crushed
- 1 tsp paprika
- salt to taste
- pepper to taste
- 1 carrot peeled & chopped
- 1 leek sliced
- 1 onion chopped
- 0.25 celery root peeled & chopped
- 2 tbsp tomato paste
- 0.33 cup red wine
- 1.67 cups vegetable broth or water
- 2 lbs potatoes peeled & sliced
- vegetable oil
- salt to taste
Instructions
- Preheat the oven to 350°F and line a baking tray with parchment paper. Remove the outer leaves of the cabbage and cut off the stem so that the cabbage has a flat surface you can rest on your work surface. Slice the cabbage using a hasselback cutting technique in order to make 5 equally sized gaps in the top, making sure you don't make the cuts too deep.
- Stir together the ground beef, bread crumbs, diced onion, salt, pepper, and egg, then spoon the filling into the gaps in the top of the cabbage.
- Prepare the vegetables for the red wine sauce, then cook them in a large oven-safe frying pan in a small amount of olive oil. Add in the tomato paste, then deglaze the frying pan with the red wine. Let the red wine reduce, then add in the vegetable broth or water. Place the stuffed cabbage in the center of the pan and let everything simmer for about 10 minutes.
- Cut the potatoes into wedges and coat them with vegetable oil and salt. Cover the cabbage with aluminum foil and place the oven-safe frying pan on the baking tray lined with parchment paper. Transfer the baking tray to the oven and bake the stuffed cabbage at 350°F for 1 hour. After about 20 minutes, spread the potato wedges on the baking tray and bake them alongside the cabbage. After about 20 minutes, flip the potato wedges over. Once the cabbage is done, strain the red wine sauce through a sieve to serve.
