Stuffed Cabbage

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Stuffed Cabbage

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  • 1 large head of cabbage (about 1-1/2 pounds)
  • 1/2 pound lean ground beef
  • 3 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 carrots, peeled and finely diced
  • 1 rib celery, finely diced
  • 1 clove garlic
  • 1 small eggplant, peeled and finely diced, about 2 cups
  • 2 teaspoons Kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup chicken broth
  • 1/2 cup plain breadcrumbs
  • 3 tablespoons chopped fresh parsley


Heat oven to 350 degrees. Bring a large pot of salted water to boil. Cut a deep cone-shaped incision into bottom of each cabbage; remove cores. Add the whole cabbage and boil until leaves soften, about 7 minutes, turning them around in the water occasionally. Transfer to a colander and drain, cut side down. Gently pull off 8 of the large, outer leaves from each head. Trim thick ribs from leaves and set aside.
Cut remaining cabbage heads in half and thinly slice the remaining leaves.
In a large saut

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