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Cabbage "Cake" — Lazy Stuffed Cabbage

The laziest stuffed cabbage there ever was! Today I'm making lazy stuffed cabbage in the shape of a cabbage "cake," using young green cabbage. If you're expecting guests, I'd suggest Savoy cabbage — it makes the cabbage cake look even more vivid and inviting.

Nika

Recipe author

Composition / ingredients

Servings:

Green cabbage

Ground pork

700

Onion

Tomatoes

Carrots

Garlic

Rice (cooked)

400

Eggs

Tomato paste

Vegetable oil (for frying)

Olive oil (for brushing)

Pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 6 g

Fats 22 % 6 g

Carbohydrates 56 % 15 g

138 kcal

GI: 29 / 71 / 0

Cooking method

Step 1:

Rinse the cabbage and remove the first couple of leaves — it's best not to use those, as they're often damaged. Make cuts around the core with a knife and separate the head into individual leaves. Trim away the thick part of the stem on each leaf.
Step 2:

Bring a large pot of water to a boil. In small batches, lower the cabbage leaves into the boiling water and blanch them for a couple of minutes until soft. Transfer the blanched leaves to a platter and let them cool.
Step 3:

Meanwhile, put the rice on to cook in lightly salted water.
Step 4:

Put the ground pork in a hot skillet and lightly brown it in vegetable oil. Season with salt and pepper near the end, then transfer it to a deep bowl.
Step 5:

In the same skillet, lightly sauté the diced onion and pressed garlic.
Step 6:

Add the coarsely grated carrots to the skillet and keep cooking.
Step 7:

Add the diced tomatoes, stir, and let the vegetables simmer briefly in the juices the tomatoes release.
Step 8:

Stir the tomato paste into the vegetables, season with salt, and cook for another 2–3 minutes.
Step 9:

To the bowl of browned pork, add the cooked rice and the vegetables from the skillet, crack in the egg, and mix the filling thoroughly until smooth.
Step 10:

Take a 10-inch (26 cm) round cake pan. Line the bottom and sides with the largest, prettiest blanched cabbage leaves — they'll be the "face" of the cake when you serve it.
Step 11:

Spread a third of the meat filling over the cabbage and smooth it into an even layer. Cover that first layer with a few cabbage leaves, add more filling, and so on — you should end up with 3 layers of filling.
Step 12:

Cover the final layer of filling with cabbage leaves and fold the side leaves in toward the center. Season the top with salt and pepper and brush it lightly with olive oil using a pastry brush.
Step 13:

Bake the cabbage cake in an oven preheated to 350°F (180°C) for 40 minutes. When it's done, take it out, let it cool a little, cover it with a large platter, flip it over, and lift off the pan. Garnish the top with fresh herbs and tomatoes.

There are so many ways to make stuffed cabbage these days: classic rolls in white cabbage leaves, lazy stuffed cabbage, rolls made with Savoy cabbage, rolls in a slow cooker, vegetarian versions, rolls in red cabbage leaves, even rolls in beet greens. They're all fun to try yourself and share with the family. I hope my "cake" version makes it onto your table too!