Description
This dish features tender cabbage halves, roasted until slightly caramelized, then generously filled with a savory ground beef mixture. The hearty filling is seasoned with aromatic spices and a hint of tomato, creating a rich flavor profile. Each portion is crowned with a layer of melted, golden cheese and a sprinkle of fresh parsley, offering a comforting blend of textures and tastes. The oven-baking method ensures the cabbage becomes wonderfully soft while the filling remains juicy and flavorful.
Ingredients
- * 2 small heads green cabbage, about 1.5 lbs each
- * 1 tablespoon olive oil, plus more for brushing
- * 1 lb lean ground beef
- * 1 small yellow onion, finely chopped
- * 2 cloves garlic, minced
- * 1/2 cup tomato sauce
- * 1 teaspoon dried Italian seasoning
- * 1/2 teaspoon smoked paprika
- * Salt and freshly ground black pepper to taste
- * 1 cup shredded mozzarella cheese (or a blend of your choice)
- * 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- Prepare the cabbage: Remove any loose outer leaves from the cabbage heads. Cut each head in half through the core. Carefully scoop out a small portion of the core from each half to create a cavity for the filling, being careful not to cut through the bottom.
- Brush the cut sides of the cabbage halves with a little olive oil and season lightly with salt and pepper. Place them cut-side down on the prepared baking sheet.
- Roast the cabbage for 15-20 minutes, or until slightly tender and beginning to caramelize on the edges. Remove from oven and flip cut-side up.
- While the cabbage roasts, prepare the filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, draining any excess fat.
- Stir in the tomato sauce, Italian seasoning, smoked paprika, salt, and pepper. Simmer for 5-7 minutes, allowing the flavors to meld.
- Spoon the beef mixture evenly into the cavities of the roasted cabbage halves.
- Return the baking sheet to the oven and bake for another 10-15 minutes, or until the cabbage is tender and the filling is heated through.
- Remove the baking sheet from the oven. Sprinkle the shredded cheese generously over each stuffed cabbage half.
- Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly and lightly golden.
- Garnish with fresh chopped parsley before serving.
Notes
* For extra tender cabbage, you can par-boil the cabbage halves for 5-7 minutes before roasting.
* Feel free to customize the filling with other vegetables like diced bell peppers or mushrooms.
* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
* Adjust seasoning to your preference; a pinch of red pepper flakes can add a subtle heat.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 380
- Fat: 20g
- Carbohydrates: 18g
- Protein: 30g