Updated: May 20
As a child, stuffed cabbage was not my favorite thing to eat, so my mother would make stuffed cabbage dishes to encourage that I eat it. As I got older, I started to appreciate the taste of cabbage. The original recipe calls for combining ham and crumbled bacon, but I substituted this with dried tomatoes to balance the saltiness of the ham. These flavors combined with breadcrumbs and parsley and served in a flavorful broth will make you a superstar chef.
1 cabbage, cut in half
1 cup breadcrumbs
3/4 cup whole milk
1 cup ham, minced
1 shallot, minced
1/2 cup sun-dried tomatoes, minced
2 tablespoons parsley, minced
1 teaspoon dried tarragon
Salt and pepper
1 cup vegetables or chicken broth
Yields: serving for 6
Prep Time: 25 minutes
Cook Time: 15 minutes
Preheat oven to 350°F.
In a large Dutch oven, bring water to a boil. Add some salt.
Add the cabbage and cook for 5 minutes. Remove and place in iced water to stop cooking. Drain and place in a bowl.
In a mixing bowl, add the breadcrumbs. Add the milk to moisten.
Mix in the ham, shallot, sun-dried tomatoes, parsley, tarragon and salt and pepper.
Remove a layer of the cabbage. Place 1-2 tablespoons (depending on the size of the cabbage leaf) of the mixture in the cabbage leaf and roll.
Place in a casserole dish.
Add the broth and cook for 15 minutes.