BPC Good Eats: Stuffed Cabbage Klumpke

BPC Good Eats: Stuffed Cabbage Klumpke

Hello and thank you reading my blog at Beyond Primary Care and trying the BPC Good Eats recipes. This featured recipe is a Stuffed Cabbage Klumpke. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Stuffed Cabbage Rolls
Prep Time: 45 minutes
Total Time: 8 hours
Adapted from: Original

Ingredients Filling
1 lb of ground beef
1 cups rice, uncooked (white or brown)
1 cup onion, minced
1 egg
½ tsp garlic powder
½ tsp pepper
1 tsp salt
1 tsp thyme
1 large green cabbage

Ingredients Sauce
2 (8 oz) cans tomato sauce
1 dash garlic powder
½ tsp thyme

1) Bring large stock pot of water (½ filled) to boil.
2) Peel off any bad exterior cabbage leaves. Place whole cabbage in pot for 5 minutes.
3) Remove cabbage from pot. Carefully peel off cabbage leaves (try not to split them), until you reach leaves that are not cooked or do not peel easily off. Return the remaining cabbage ball to the pot and cook for 4-5 minutes.
4) Remove cabbage from pot. Reserve 2 cups of the cooking liquid. Peel additional leaves until you have approximately 12-15. With each large leaf take a knife flat against the leaf and trim off excess vein (the part that connects the leaf to the root). The goal is to have a flat, pliable leaf to work with.
5) Quarter the remaining heart of the cabbage, set aside. Mix together all of the filling ingredients in a medium bowl.
6) Lay out a large cabbage leaf. In the middle place about ¼ cup of filling. Starting with the vein side, fold the cabbage leaf over the filling. Then fold in the sides and roll until a small pouch is made. Secure the roll with a toothpick. Repeat with all remaining large leaves.
7) Heat a large skillet with a bit of oil (veggie or olive oil will work)
8) Place cabbage rolls in the skillet and cook until the cabbage is lightly browned. Flip and sear other side of the cabbage rolls. *This is the secret to really tasty Klumpke because the cabbage gains lots of flavor when browned!
9) After browning all of the rolls, place the rolls, cooking liquid, and sauce ingredients into a slow cooker on low setting for 6-8 hours.