I never thought I’d say that a meat-stuffed cabbage would be my new favorite dish, but it is true. I guess that’s what living in a house with three guys will do to you! I’d tried a recipe for stuffed cabbage a while back, and I didn’t like it. It used bratwurst, which I’m not the biggest fan of in the first place. Plus, I think the dish and I had just gotten off on the wrong foot to begin with. Cabbage rolls were always something I saw other families eating, and were kind of grossed out by. Meat and cabbage, okay. But, to slather it in tomato sauce? Weird.

I came across this recipe on Pinterest, and I couldn’t wait to try it. I had originally written in Swedish meatballs into our menu for the week, but decided to swap it out for the cabbage rolls where the main ingredients (ground pork and beef) were the same. Completely and totally blew everyone away! They are braised in red wine, and that really does something for the cabbage. Cabbage can be such a harsh flavor, but the wine balances it right out. And, the cabbage mellows the wine out. It’s a win-win! The rice combined with the ground meats really lightens up the texture of the filling, too. Often meat fillings can be so dense and rubbery – this was just right. Also, I’m pleased to report that the tomato sauce fits right in perfectly. You really can’t go wrong when the base for the sauce is the delicious beefy, wine-y braising liquid. If you’re looking for a last minute Christmas Eve supper, look no further. With a little bit of prep work leafing the head of cabbage (that I actually found quite fun!), this is a dinner that takes care of itself on the stove top – so you can spend more time doing the fun stuff. Plus, the scent of it bubbling away is intoxicating…

Also, I finally hopped on the Facebook bandwagon. Stop by and say howdy over there, if you are so inclined. I hope everyone has a very Merry Christmas!


19 Comments