Now that Fall is here, we've switched from lighter grilled meals to heartier stovetop meals. What I love about Stuffed Cabbage and Peppers is, while it's a one-pot, hearty, stovetop meal, it's still on the lighter side.
I have 2 stuffed cabbage recipes that I normally make. This one loosely resembles the recipe made by my mother as far back as I can remember. I don't know her measurements (there probably aren't any), nor do I know her exact ingredients, but I do remember piling all the wrapped cabbage and stuffed peppers in a pot, adding potatoes and covering them all with tomatoes. I took that memory and created a recipe around it and this is what I came up with. Enjoy!
Here is what you'll need:
- 7 outer cabbage leaves
- 3 cubanelle peppers
- 1 lb. ground sirloin
- 1 tsp oregano
- salt and pepper
- 1 egg
- 1 Tbsp Worcestershire sauce
- 1/4 cup bread crumbs (or minute rice)
- 1/4 large onion, finely diced
- 1/4 head of cabbage, chopped
- 1 cubanelle pepper, diced
- 8 small potatoes, halved or quartered
- 8 small tomatoes, quartered
- 8 oz. tomato sauce
- 1 Tbsp brown sugar
- 2 garlic cloves, minced
Hollow out 3 cubanelle peppers by cutting a circle around the stem and emptying out the seeds. Set aside.
In a mixing bowl add ground sirloin, oregano, salt, pepper, egg, Worcestershire, bread crumbs and onion. Combine until just mixed. Divide meat mixture into 10 portions.
Wrap 1 portion of meat mixture inside each of the cabbage leaves as if you were making a burrito. Stuff the remaining portions of meat into each of the cubanelle peppers.
Place wrapped cabbage and stuffed peppers in a large pot. Add chopped cabbage, diced pepper, potatoes, and tomatoes to the pot.
In a small bowl, combine tomato sauce, brown sugar and garlic. Mix well and pour over all ingredients in the pot. Cover.
Turn stove to medium/medium-high heat until the liquid begins to boil. Reduce heat to medium and simmer for about 35-45 minutes, or until meat is cooked through and potatoes are tender. Serves 4-5.