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Adjust Servings:
Bread – ⅔ oz (20 g)
Ground Beef – 1 lb (450 g)
Red Onions – 1 ½
Eggs – 1
Salt – to taste
Ground Black Pepper – to taste
Nutmeg – to taste
Carrots – 1
Celeriac – ½
Leek – 1
Tomato Paste – 2 tbsp
Red Wine – 2 ⅔ fl oz (80 ml)
Water – 8 ½ fl oz (250 ml)
White Cabbage – 1

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Stuffed Whole Cabbage

Stuffed Whole Cabbage

  • 1h 15 min
  • Serves 6
  • Medium




We have come to associate the tandem of ground meat and cabbage with cabbage rolls. Undoubtedly, they do make a super tasty dish. Preparing it, though, demands some patience. However, many other delicacies do not require it, for example, our stuffed whole cabbage with vegetables in the oven.

There’s no need to boil, wrap, or stew anything. All you must do is fry ground meat and use it to stuff a cabbage head. The oven will do the rest for you. By the way, in this case, you will additionally gain a fragrant vegetable side dish. Perfect Sunday lunch? The main dish on the festive table? You decide!



Wash cabbage and remove its top leaves and the core. Next, hollow it out.


Soak a slice of bread in water and then prepare the filling: combine ground meat, the soft part of the bread, and finely chopped onions.


Season with salt, pepper, nutmeg, and add an egg. Knead the filling with your hands.


Stuff the cabbage with ground meat and place it on a baking sheet with the hole down. Bake it in the oven for 15 minutes at 390 °F.


Meanwhile, fry onion, carrot, celeriac, and leeks in a skillet. Add tomato paste (or sauce), wine, water, and mix.


Bring the vegetable sauce to boil, season with salt and pepper, and remove from heat.


Remove the cabbage from the oven and top it with the vegetables and sauce. Cover it with foil and bake for another 45 minutes at 390 °F.

Turning the stuffed whole cabbage upside down will let the excess juice drain. Vegetables in tomato sauce will absorb the resulting broth and become a luxurious side dish. Ground chicken with breadcrumbs is also perfect for stuffing cabbage; besides, you can always add some cheese.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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baked beans and eggs breakfast
Baked Beans and Eggs Breakfast
spaghetti-stuffed meatballs
Spaghetti-Stuffed Meatballs

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