If you love traditional stuffed cabbage rolls but don’t have the time to make them, then this layered stuffed cabbage cake is the perfect solution! It offers all the comforting flavors of classic stuffed cabbage rolls without the time-consuming task of rolling each individual cabbage leaf. Instead of painstakingly rolling the filling, you simply layer the cabbage, meat, rice, and seasonings in a pot or pan. This method takes only about 5 minutes to prep, which is a huge time-saver.
Once you’ve layered the ingredients, pour over the liquid and cover the pot. Whether you cook it on the stovetop or in the oven, it only takes about an hour to cook, and the result is just as flavorful and satisfying as traditional stuffed cabbage rolls. The cabbage becomes tender, and the filling infuses with all the savory, tangy goodness that makes stuffed cabbage a family favorite. So, with just a few simple steps, you can enjoy all the taste of stuffed cabbage rolls without all the effort! This easy, layered method is perfect for busy days when you still want a comforting, hearty meal.
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Summary
flavor profile:savory and hearty flavor. The cabbage is mild and slightly sweet, while the filling is rich and savory. Fresh herbs like parsley and mint add aroma, and spices like paprika give it a warm kick. The tangy sauce balances the richness with a refreshing touch.
cooking techniques:layering the cabbage and filling, then pouring a liquid sauce over it. Finally, simmer the dish on low heat until everything is tender and fully cooked.
prep time: 30 minutes
cooking time: 1 hour
Stuffed Cabbage Cake Ingredients
To start, you’ll need cabbage. I prefer freezing it for a day or two before using it. When you’re ready, take it out of the freezer and place it in a bowl with hot water. This helps soften the cabbage leaves, making it easy to remove them one by one without cooking the cabbage traditionally
For the filling, begin with short grain rice. I like using Calrose rice because it gives a nice, sticky texture. Then, chop up a bunch of fresh parsley for a burst of color and flavor. Add a large onion, finely chopped, for sweetness and depth. Next, mince garlic cloves to bring out a savory aroma.
You’ll also need tomatoes, chopped, which add juiciness and richness to the filling. To season, use dried mint or fresh mint for a cool, refreshing taste. Then, add salt to bring all the flavors together. For acidity, a bit of lemon juice will balance the richness.
Next, pour in some olive oil for richness and moisture. A touch of pomegranate molasses adds sweetness and depth, while tomato paste intensifies the flavor. To spice things up, add seven spice mix and paprika. Finally, season with black pepper for a little heat and warmth.
How to make Stuffed Cabbage cake
Step 1: Prepare the cabbage
Start by removing the center core of the cabbage. Then, place it in a ziplock bag and freeze it for 1 to 2 days. When you’re ready to use it, take the cabbage out of the freezer and place it in a bowl. Cover it with hot water, and as the cabbage softens, the leaves will begin to come off one by one. If you prefer, you can also use the traditional method—remove the core, place the cabbage in a pot of boiling water, and remove the leaves as they soften.
Step 2: Make the filling
Next, wash the rice and soak it in water for about 10 minutes. While the rice is soaking, chop the onions, tomatoes, and parsley. Once everything is ready, combine all the ingredients for the filling.
Step 3: Layer the cabbage and the filling
Line the bottom of the pot with cabbage leaves, then layer the filling and cabbage leaves alternately until you have 4 to 5 layers.
Step 4: Prepare the liquid sauce In a bowl, combine hot water, lemon juice, tomato paste, olive oil, and salt. Stir until the tomato paste dissolves and everything is well mixed, then pour over the cabbage
Step 5: Cook the cabbage
To cook, place something heavy, like a baking dish or a small metal tray, on top of the cabbage layers. Bring the dish to a simmer, then cover it with a lid. Reduce the heat to the lowest setting and let it cook for about 1 hour.
Step 6: Finish cooking and serve
After 1 hour, check to see if the cabbage is tender. If it is, carefully flip onto a serving plate. Then, slice and serve.
Can I Add Meat
Yes, you can add ground beef to the filling for extra flavor and richness.
Additionally, before you start layering, you can place cooked halfway steaks or lamb chops at the bottom of the pot for added depth. These will infuse the dish with a savory, meaty flavor as it cooks, creating a delicious base for the stuffed cabbage cake.
How to cook cabbage
1. Remove the core: Start by cutting out the core of the cabbage. You can do this by cutting a V-shaped notch around the core to make it easy to remove.
2. Boil water: Fill a large pot with water and bring it to a boil.
3. Add the cabbage: Carefully place the whole cabbage into the boiling water. You may want to use tongs to hold the cabbage in place.
4. Cook the cabbage: Let the cabbage cook for about 10-15 minutes, or until the outer leaves start to soften.
5. Peel off the leaves: As the cabbage softens, begin peeling off the leaves one by one. Continue to cook the cabbage if the inner leaves aren’t tender yet.
6. Drain the leaves: Once the leaves are soft and pliable, remove them from the pot and place them in a colander to drain.
frozen cabbage vs fresh cabbage
Frozen cabbage is easier to work with because it softens naturally, allowing you to peel off the leaves without cooking them. This saves time and prevents the cabbage from getting too mushy. However, freezing may alter the texture slightly, making it a bit more delicate when cooked.
Fresh cabbage, on the other hand, requires boiling to soften the leaves. This method gives you crisp, tender leaves that are ideal for layering in dishes like stuffed cabbage. While fresh cabbage offers a firmer texture, it takes more time and effort to prepare compared to frozen cabbage.
In summary, frozen cabbage is quicker and easier to use, while fresh cabbage provides a firmer texture and requires more preparation.
frequently Asked Questions
1. Can I use frozen cabbage?
Yes, you can! Freezing the cabbage makes it easier to remove the leaves without cooking them. Simply freeze the cabbage for 1 to 2 days, then thaw and place it in hot water to soften the leaves.
2. How do I know when the cabbage is cooked?
The cabbage is ready when the outer leaves are tender and easy to peel off. If you’re using the boiling method, check after 10-15 minutes of cooking to ensure the leaves have softened.
3. Can I use a different type of rice for the filling?
While short-grain rice like Calrose works best for this recipe, you can substitute it with other types of rice, such as long-grain or jasmine rice. However, keep in mind that the texture may differ slightly.
4. Is it necessary to add pomegranate molasses?
Pomegranate molasses adds sweetness and depth, but you can skip it or substitute it with honey or regular molasses if needed.
5. Can I make this dish ahead of time?
Absolutely! You can prepare the layers and liquid sauce in advance, cover, and refrigerate it. When you’re ready to cook, simply heat it on the stove or in the oven.
6. Can I cook this in the oven instead of on the stovetop?
Yes, you can! After layering and adding the liquid, cover the pot with a lid and cook in the oven at 350°F (175°C) for about 1 hour, or until the cabbage is tender.
7. What can I serve with layered stuffed cabbage?
Layered stuffed cabbage pairs beautifully with a side of yogurt and pita bread. You can also serve it with a simple salad or a side of roasted vegetables for a complete meal.
Tips And Tricks
1. Freeze the cabbage: As mentioned, freezing the cabbage makes it easier to peel the leaves off without cooking them. It saves time and prevents the cabbage from getting too soft.
2. Use short-grain rice: Short-grain rice like Calrose rice works best for the filling because it sticks together and absorbs the flavors well.
3. Season the filling: Don’t be afraid to adjust the seasoning to your taste. Add more herbs, spices, or even a bit of chili if you prefer extra flavor.
4. Make it ahead: You can prepare the layers and liquid sauce in advance. Store it in the fridge overnight and cook it the next day for a convenient meal.
5. Use a heavy object: Place a heavy baking dish or a small metal tray on top of the cabbage layers while cooking. This helps keep the layers compact and ensures even cooking.
6. Check for tenderness: Always check the cabbage for tenderness before serving. If it’s not soft enough, let it cook a little longer.
7. Add lemon or vinegar: For extra tang, drizzle a little fresh lemon juice or vinegar over the finished dish just before serving. It brightens up the flavors!
Can You Freeze Stuffed Cabbage Cake
Yes, you can freeze stuffed cabbage cake both before and after cooking.
Before cooking: Assemble the layers and cover the dish tightly with plastic wrap or aluminum foil. Freeze it for up to 3 months. When ready to cook, thaw it in the fridge overnight and then cook as usual.
After cooking: Let the stuffed cabbage cake cool completely, then wrap it tightly and freeze. When ready to serve, thaw it overnight in the fridge and reheat it in the oven or stovetop until warmed through.
Both methods work well, but freezing before cooking ensures the best texture.
Morw delicious recipes
Stuffed cabbage cake
Ingredients
- 1 large flat cabbage
Filling:
- 2 cups short grain rice I like using calrose rice, diamond brand
- 1 bunch parsley about 1 cup chopped parsley or more
- 1 large onion
- 4 minced garlic cloves
- 2 medium size tomatoes
- 2 tbsp dried mint or 1/4 cup fresh chopped mint
- 2 tsp salt
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tbsp pomegranate molasses
- 1 tbsp tomato paste
- 1 tsp 7 spice
- 1 tsp paprika
- 1/2 tsp black pepper
Liquid sauce:
- 2 cups hot water
- 1/4 cup lemon juice
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- Prepare the cabbage: First, remove the center core of the cabbage. Place the cabbage in a ziplock bag and freeze it for 1 to 2 days. When you’re ready to use it, take the cabbage out of the freezer and place it in a bowl. Cover it with hot water. As the cabbage softens, the leaves will start coming off one by one. Place them in a strainer. Alternatively, you can use the traditional method—remove the core and place the cabbage in a large pot with hot water, and as it boils, carefully remove the leaves one by one.
- Prepare the rice: Wash the rice thoroughly, then soak it in water for about 10 minutes to soften it.
- Chop your vegetables: Cut the onion and tomatoes, then chop the parsley into small pieces.
- Make the filling: In a large bowl, mix all the ingredients for the filling, including the rice, onions, tomatoes, parsley, garlic, mint, spices, olive oil, and other seasonings.
- Prepare the pot: Line the bottom of your pot with parchment paper to prevent the cabbage from sticking while it cooks.
- Layer the cabbage and filling: Start layering by placing cabbage leaves at the bottom of the pot. Add a layer of the filling on top, then continue alternating layers of cabbage and filling. Repeat this until you have 4 to 5 layers.
- Prepare the liquid sauce: Mix together the hot water, lemon juice, tomato paste, olive oil, and salt. Pour the liquid over the layered cabbage and filling. Add something heavy, like a baking dish or a small metal tray, on top to keep everything compact.
- Cook the cabbage: Once you notice the liquid bubbling, cover the pot and reduce the heat to the lowest setting. Let it cook for about 1 hour.
- Finish cooking: After an hour, remove the lid and carefully flip the cabbage layers onto a serving dish.
- Serve: Slice the cabbage cake, then serve it with a side of yogurt and warm pita bread for a delicious and comforting meal!