Ingredients

1 green cabbage

1/2 cup cooked rice (any variety)

1 lb ground beef (or any ground meat)

1 small yellow onion, diced

1/2 teaspoon sea salt (or to taste)

1/4 teaspoon ground black pepper (or to taste)

1 teaspoon smoked paprika

1 teaspoon coriander (divided)

3 tablespoons tomato paste

4 cloves garlic, minced (divided)

1/2 teaspoon dried basil

Salt and pepper, to taste

2 cups water or chicken broth

2-3 cups cabbage (from inside the cabbage, chopped)

4 Roma tomatoes, chopped

Fresh cilantro, chopped

Vegetable oil or olive oil

Instructions

Step 1: Preheat the oven to 350 degrees F and spray a baking dish with cooking spray. Set it aside.

Step 2: Prepare the cabbage by cutting the core off the bottom so it sits flat. Flip it over and use a sharp knife to hollow out the inside, leaving about 1 inch thick sides to form a large bowl. Save the hollowed-out cabbage flesh in a large bowl.

Step 3: In a large bowl, combine the ground beef, cooked rice, diced onion, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, smoked paprika, 1/2 teaspoon coriander, 2 cloves minced garlic, dried basil, tomato paste, and mix well.

Step 4: Scoop 1-2 tablespoons of the meat mixture and roll it into meatballs. Place the meatballs inside the hollowed cabbage bowl until filled.

Step 5: For the sauce, combine 2-3 cups chopped cabbage from the inside of the cabbage, 4 chopped Roma tomatoes, 2 cloves minced garlic, fresh cilantro, vegetable oil, 2 cups water or chicken broth, salt, pepper, and 1/2 teaspoon coriander in a large bowl or measuring cup.

Step 6: Pour half of the sauce over the meatballs inside the cabbage bowl and the other half into the prepared baking dish.

Step 7: Place the cabbage bowl with meatballs back in the baking dish, cover with cheesecloth, then aluminum foil, and bake for 70-90 minutes until the cabbage is tender and meatballs are cooked through.

Step 8: While baking, prepare a simple salad by mixing the reserved chopped cabbage with chopped tomatoes, minced garlic, fresh cilantro, a drizzle of oil, salt, and pepper. Chill until ready to serve.

Step 9: Remove the baked stuffed cabbage from the oven and let it rest for 10 minutes. Slice an opening on the side to serve the meatballs and cabbage leaves.

Step 10: Serve warm, ideally with mashed potatoes and the fresh cabbage salad for a complete meal.

Tips & Variations

For extra flavor, add fresh herbs like parsley or dill to the meatball mixture.

Use ground pork, turkey, or a mix of meats as a substitute for beef.

If you prefer a spicier dish, add a pinch of chili flakes to the meat mixture or sauce.

Substitute cooked quinoa or bulgur for rice for a gluten-free or different texture.

Use homemade tomato sauce instead of tomato paste and water for richer flavor.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the ground meat with plant-based ground meat alternatives or use a mix of finely chopped mushrooms and lentils for a vegetarian version.

How do I prevent the cabbage from drying out during baking?

Covering the dish with cheesecloth and aluminum foil helps retain moisture. You can also baste the cabbage with some sauce midway through baking if needed.