How to make a healthy dinner of stuffed cabbage

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By Intelmit
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Stuffed cabbage

Sturdy, abundant and inexpensive, cabbage is a longstanding dietary staple throughout the world and is so widely cultivated and stores so well that it is available throughout the year.Cabbage is round in shape with layers of superimposed leaves with the inner leaves often lighter in color than the outer leaves because they are protected from the sunlight.In Alzheimer's disease, an increase in the production or accumulation of a protein called beta-amyloid protein results in brain cell damage and death from oxidative (free radical) stress. Antioxidant polyphenols abundant in red cabbage, particularly its anthocyanins, can protect brain cells against the damage caused by amyloid-beta protein.Red cabbages contain significantly more protective phytonutrients than white cabbages:

The vitamin C equivalent, a measure of antioxidant capacity, of red cabbages is six to eight times higher than that of white cabbage.It reduce the risk of a number of cancers, especially lung, colon, breast, ovarian and bladder cancer. Now, research reveals that crucifers provide significant cardiovascular benefits as well.

Difficulty: Easy

Instructions

Things You'll Need:

Cabbage (either Green or Red)
1 ½ lb. Ground Chuck
1 C Rice
1 Egg
1 Tb. Salt
Pepper
1 lg. Onion
4 C Beef Broth
1 bottle Tomato Juice.
Pot/utensils.
Tongs
Sharp knives
Oven

Step 1

Things we need

Mix the meat, rice, egg, salt and pepper in a bowl. Bring a pan of water to a boil. You can use a deep pan if you like, I used a frying pan because it’s just as easy and doesn’t take as long to get to a boil. Preheat oven to 350.
Step 2

Cabbage in boiling water

Cut the core out of the cabbage and set it, core side down into the boiling water. In the meantime, you can slice up your onions, and pour a little tomato juice in the bottom of your roasting vessel.
Step 3

Now, roll the cabbage over and allow the hot water and steam to loosen the outer leaves. Using tongs, remove the outermost leaf and set it on your cutting board. Using a sharp knife, cut out the thick vein in the middle of the leaf.
Step 4

Roll it

Turn the leaf around so the outer ends are facing you and the cut is facing away from you. Form a handful of stuffing, make sure it’s firm, then set it at the edge of the leaf. Pull the sides up over the filling, then roll the whole thing away from you until you get a nice little bundle. Set that bundle, cut side down into your pot.
Step 5

Rolled cabbage

Continue to roll up the stuffing and cabbage until your first layer is nice and integrated. Pull a few leaves off of the head of cabbage and chop them roughly on the cutting board. Sprinkle them over the rolled cabbage. Then sprinkle over half of the cut onion.
Step 6

Cabbage with broth

Return to stuffing the little packets and make another layer. Cover the second layer with chopped onion and cabbage. Now pour the broth and remaining tomato juice over all until it comes almost to the top of the roasting pan. Lay a few more cabbage leaves on top, and cover with a lid (NOT aluminum foil – it will dissolve into the dinner!).
Step 7

Set the whole thing in the oven, and cook for about 3 hours. You may have to add more liquid as time goes on, so check it once every hour or so. You can add broth, tomato juice or water.
Step 8

Great dinner

When it’s ready, remove the lid of the pot and also remove the first layer of cabbage leaves. Using tongs, serve up some GREAT dinner!

Comments

jrofosho1 said

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on 7/28/2009 great healthy dinner 5 stars

Samanthe said

on 10/2/2008 This is a pretty good recipe for stuffed cabbage and it was nice to see someone with an old fashioned recipe for it not one of those fried stuffing ones.