Stuffed Cabbage
Recipe type: Entree
  • 8 large cabbage leaves, washed
  • ¼ cup leaks, finely chopped
  • 1 teaspoon fresh ginger, grated (or 1 pinch of dried ginger)
  • ½ pound ground lean beef
  • 2 garlic cloves, minced
  • 1 egg, slightly beaten
  • 2 cups no-salt-added beef broth
  • 8 toothpicks
  • 2 tablespoons fresh parsley, chopped
  1. In a large pot, cook the cabbage leaves in boiling water until soft enough to be used as wrapping.
  2. Gently remove the cabbage from the hot water with a slotted spoon, refresh in cold water, pat dry.
  3. In a medium skillet, saute the leeks, ginger, beef, and garlic until the beef is cooked through.
  4. Add the egg to the meat and mix thoroughly to form the filling.
  5. spoon the filling onto each cabbage leaf; fold and roll the leaf over the filling tightly and secure with a toothpick. (Continue until all the filling has been used.)
  6. Arrange the cabbage rolls in the skillet; add the broth and let simmer for about 20 minutes.
  7. Sprinkle with parsley and serve.
Recipe by Smoothie Shakedown at