Stuffed cabbage is easy to prepare and packs a ton of texture and flavor. You can have it on your table in less than an hour. The recipe is my memory of my mom’s Neopolitan-style stuffed cabbage.
Soft, silky and sweet cabbage leave enrobe a tasty rice and ground beef filling scented with garlic, pecorino and oregano. The bundles are baked in the oven bathed in a San Marzano tomato sauce.
Each bite is complex. The tangy rice and beef filling is balanced by the sweetness of the cabbage and tomatoes. The perky garlic, oregano and pecorino notes are reinforced in both the filling and the sauce, kicking the flavor complexity up a couple of notches.
Stuffed cabbage is a comforting and filling meal all on one plate. I like it even better the next day so make sure you make enough for leftovers. Welcome to fall.