Judy Treichler’s Stuffed Cabbage

• Judy has an aluminum mold, inherited from her mother, that she uses to prepare the stuffed cabbage. Wilted cabbage leaves line the sides of the mold before it is filled with the meat and rice. This creates a beautiful presentation for serving.
• Judy’s mom’s recipe allows for some flexibility in spices used, so this has been adapted to reflect traditional ingredients found in other recipes online.

Ingredients

• 1 head of cabbage
• 1 lb ground meat (we used turkey)
• 1 cup rice, par cooked
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 large egg
• 2 Tbsp paprika
• 1 Tbsp caraway seeds
• 1 Tbsp salt
• ½ tsp pepper

Directions

1. Steam the cabbage to soften leaves: Place the head of cabbage core-side down in a microwave-safe dish. Add 1/2 cup of water, cover, and cook for 10 minutes on the high setting. Using a sturdy fork or tongs, turn the cabbage head so the core is facing up; microwave on the high setting for another 10 minutes. Remove from the microwave and allow the head to cool until it is safe to handle.
2. Peel and trim leaves, removing thick stems so that only a soft leaf is left. Place leaves within the mold, lining all metal while leaving space for the meat and rice filling. Allow approximately 1” hangover. Note that leaves should be no more than two layers thick.
3. In a separate bowl, mix raw meat with onion, garlic, egg, paprika, caraway seeds, salt, and pepper. Set aside.
4. Separately, par cook rice according to directions. It will finish cooking once stuffed.
5. Add 1/3 of the raw meat mix to the mold followed by 1/3 of the rice. Continue to layer until all filling has been added. Fold excess leaves over the top of the filling and place lid on top.
6. Set mold in a pot of simmering water. Water should not go above 2/3 of the mold when in place. Cook for 30 minutes.
7. Carefully remove the mold from the water and cool until it is safe to handle. Remove lid and replace with a serving dish. Flip the mold and stuffed cabbage should fall out easily, maintaining its shape.

Paul and Judy recommended that the dish be served with a “white sauce” of butter, flour, milk, salt, and nutmeg. (Similar to a béchamel)