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Stuffed Cabbage

Serves 4

Rach presents a simple recipe for an Eastern European favorite. This is a convenient meal to prepare ahead of time and serve later.


  • 10-12 large leaves Savoy cabbage
  • Salt
  • 4 tablespoons butter, divided
  • 1/2 cup orzo
  • 1 cup long grain white rice
  • 3 1/2 cups chicken stock, divided
  • 1 pound ground beef, pork and veal mixture
  • Pepper
  • 3 tablespoons currants
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • Freshly grated nutmeg
  • 3 tablespoons dill, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1 cup tomato sauce
  • 1 can diced tomatoes in juice


  1. Bring a pot of water to a boil and season with salt. Boil the cabbage leaves to soften, a couple of minutes. Drain and cool to handle.
  2. In a saucepot over medium heat, melt 2 tablespoons butter and add the orzo. Toast to deep golden; add the rice, stir for 1 minute, then add 2 1/2 cups stock and simmer for 15 minutes. Cool and reserve.
  3. Melt the remaining 2 tablespoons butter in a large, deep skillet over medium heat. Add the meat and lightly brown. Season with salt and pepper; add the currants, onions, garlic, nutmeg, dill and parsley. Transfer to a bowl with the rice and stir to combine. To the skillet, add the tomato sauce, diced tomatoes and the remaining cup stock; stir to combine.
  4. Fill and roll the cabbage leaves to make 10-12 small burrito-shaped logs. Arrange in the skillet with the sauce and bring to a boil. Cover and cook over low heat for 30 minutes.