I Stuffed 3 Whole Cabbages with Beef

These small whole cabbages are packed with seasoned minced beef and rice, then slowly cooked in a rich tomato sauce. Cut one open, and you get tender cabbage wrapped around a wonderfully juicy beef centre. I hollow the cabbages from the stem side, fill them generously and stand them whole in the sauce to cook. Everything stays contained inside while the cabbage softens and absorbs the tomato flavour. It is hearty, inexpensive comfort food made from familiar ingredients, but the whole stuffed cabbages make it a little different from traditional cabbage rolls. Serve each cabbage whole with plenty of the thick tomato sauce—or cut one in half at the table for the full reveal. 👉 If you see the Hype 🔥 button — tap it, it’s a super-like 🚀 👇 RECIPE BELOW ❤️Hello, Friends! If you liked my video recipe, help develop the channel: Rate the video! Put 👍 - I would be very grateful, and it will help the channel's development. Please write your comment and ask me questions about recipes. I will be happy to answer you. 📢 You can also share this video with your friends by clicking the arrow in the right corner below the video. Subscribe to the channel and click the bell to stay up-to-date with new videos featuring delicious recipes.    / backyardchef   Spare a brew for the chef? Treat me to a cup — click the link: https://www.buymeacoffee.com/backyard... © Copyright – All rights reserved. No unauthorised use or re-uploads permitted. 🙏 SUPPORT OUR CHANNEL 🙏 I want to express my gratitude for all the support I received. It really helps with running this channel and sourcing ingredients for the recipes. Thank you to all of you - everyone who has bought a coffee (or more). A huge thank you to all the channel patrons.❤️ Mamalil, Helen Salzmann, Max Currie, AliT, Nic Guy, Bronwyn Martin, Firefly, Jeanne, jcresource, Laura M, Mike Butterworth, Blythe, Sandi Lusk, Onno Verhagen, Charlie Badams, Linda, Andrew, Midnight Madness, Roslyn, Glenda Brady, Patrick Steylaerts, Debbie Froom, Henrietta Fitz, William.Bertram, Kate Gwynne, Deb, JayCee, Ruth Winfield, Sandi Lusk, Sharon, Bronwyn Martin, Ursus, Randy Burke, Tina McFarland, Scott Muma, Pat Phares, John Jones, Sean Martin, Jean Batty, Kelly Angel, Lori Diaz, David Lalonde, Alien8you, Max Currie, Ralph Smith, Deri and Bob Amason, Laura Austan, Malcolm Peacock, John Baird, Kim Kayoda, Richard Harris, Bobbi, Chrissy Kana, Glenn Kelly, Wayne Taylor, Adrian Bartoli, Joanne Brown, Elizabeth e.behrendt, Adam Conolly, Mary Palmer, Patricia Dooley, Mary Eaton, Christopher Beattie, Heather Torrey, Vanessa Walker, Dana Fringer, Derrick Lewis, Kathleen Hayes, John Kennington, Sharla Hulsey, Doug & Sunny Olsen, Chris Matheson, Tez Brennan If you would like to support my little channel on Patreon (only if you want :)   / backyard_chef   Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do. Taking Cooking food back to basics. https://www.amazon.co.uk/shop/backyar... NEW FACEBOOK PAGE -   / backyardchefscasualkitchen   NOTE: You have to answer all membership questions to join it's fully automated and accept group rules. Huge thanks for the support ❤️ If my cooking style works for you, I’ve got a second channel you might enjoy too: 👉    / @notanothercurryshowsamebutdiff   Makes: 3 stuffed cabbages Cooking temperature: 190°C conventional / 170°C fan / 375°F Ingredients Stuffed cabbages • 3 small whole cabbages • 400 g minced beef • 100 g finely chopped cabbage removed from the centres — approx ¾ UK cup or 1 US cup • 1 small onion, finely chopped — approx 100 g • 3 garlic cloves, minced • 75 g cooked rice — approx ⅓ UK cup or ½ US cup • 25 g breadcrumbs — approx ¼ UK cup or ⅓ US cup • 1 medium egg • 1 tbsp UK/US Worcestershire sauce • 1 tsp UK/US paprika • 1 tsp UK/US dried oregano or mixed herbs • 1 tsp UK/US salt • ½ tsp UK/US black pepper • 1 tbsp UK/US cooking oil Tomato sauce • 500 ml tomato passata • 250 ml beef or chicken stock • 2 tbsp UK/US tomato purée • 1 tsp UK/US sugar • 1 tsp UK/US dried oregano • ½ tsp UK/US salt • ½ tsp UK/US black pepper Cover tightly with a lid or foil. Bake for 1 hour 15 minutes. Uncover for another 15–25 minutes. #backyardchef #stuffedcabbage #mincedbeef #cabbagerecipe #comfortfood #dinnerideas #homecooking