(bright music)
- Hey everyone, it's Natasha of natashaskitchen.com,
thank you so much for tuning into our show.
Today we're making stuffed cabbage.
This recipe is so delicious.
The ingredients are simple
and it's freezer-friendly so stay tuned.
I grew up eating stuffed cabbage,
so believe me when I tell you,
I know a good stuffed cabbage when I taste one.
These are not too mushy, not too crisp, they're just right.
We're going to start out with two medium heads of cabbage.
Begin by pulling off the outer leaves.
Now you're going to remove the core of each cabbage.
You'll want to cut fairly deep
to completely get that core out.
It'll make it much easier to remove the leaves later.
I've got a large pot of water on the stove
about two-thirds full,
I'm going to add half a tablespoon of salt
and about a quarter cup of vinegar.
Put the first cabbage into the pot stem side down
and let it cook for five minutes.
While that's cooking we're gonna make our yummy filling.
Combine six cups of rice, about a pound of ground pork,
a pound of ground turkey, and mix that together.
If you have a mixer, use it it makes it so much easier.
The cabbage has been in there five minutes,
so flip it over and cook it another five to six minutes.
I found that it helps to pull the leaves apart slightly
so that they cook more evenly.
Remove the leaves as they begin to soften.
You'll know they're ready when they're are a yellowish color
and sometimes larger leaves can be a dull green.
You'll repeat the process with cabbage number two.
Remember to keep three or four cups of water from the pot.
You'll need this for later.
Now is a good time to start grating those carrots.
You'll need six carrots total, four for the meat mixture
and two for the sauce.
Heat a nonstick pan over medium-high heat
with three tablespoons of oil and a tablespoon of butter.
Once that's sizzling, add four grated carrots.
It takes about five minutes to soften
then you're going to add one cup of marinara.
Stir that for another minute,
then remove it from the heat and let it cool slightly
before putting it into the meat mixture.
Crack in two eggs in a tablespoon of salt
then mix it all together.
Here comes the therapeutic part of these bad boys.
You're going to end up with two different kinds of leaves,
larger ones and smaller ones
and there's two different ways to prep them.
Cut the larger leaves in half down the center
removing that tough stem portion.
On the small leaves,
slice off the raised surface of the stem.
This makes it much easier to roll later.
Scoop about two tablespoons of meat mixture.
It's more or less based on how big the leaf is.
Now put it on the first sleeve
and you're going to roll that up into a cone.
Tuck the ends into the top
and you've got yourself a perfect stuffed cabbage roll.
Working with the smaller leaves is just as easy.
You just roll it up and tuck in the ends.
Now that we've got them all snuggled up in that pot,
we're gonna finish these up with a light sauce.
Saute the last two grated carrots
in a couple tablespoons of oil
and season it with a teaspoon of Mrs. Dash
or your favorite salt-free seasoning.
Once the carrots are soft,
you're going to stir in one tablespoon of sour cream
and then add one cup of marinara sauce.
Stir that for another minute
and then pour it over your pot of stuffed cabbage.
Now add your reserved cooking water.
You'll need about three to four cups
or just enough to almost cover the cabbage.
Bake it 450 degrees Fahrenheit for 20 to 25 minutes,
then reduce the heat down to 350 and bake another hour.
I'm always so proud of myself when I make these.
They take a little bit of time but it's so worth it.
Oh, wow.
Okay, let's have a taste test.
And I love serving these with sour cream the best.
Okay, here we go.
This tastes just like mom's.
Absolutely delicious.
The cabbage is perfectly cooked so flavorful inside.
Wow.
If you guys like this recipe, give me a thumbs up below.
Thank you to those of you who requested this video.
If you have a suggestion for a future video recipes,
leave me a comment below, I'd love to hear from you.
And thanks so much for watching.
So just a little disclaimer
on eating foods with cabbage in them,
it tends to give people what I call bubbly guts
and I think you know what I'm talking about.
I probably won't go into too much detail
but, you know, hashtag worth it.
So you guys should still make cabbage recipes
cause it's really good for you
and also, if you take this to work
and you microwave it in your break room,
your break room will stink.
I'm telling you guys it's gonna stink.
It's like walking into a room and hitting a wall.
It's bad.
You're gonna clear the room.
Yeah, um, these are really good.