Line The Cake Pan With Green Leaves & And Then It's So Simple – Yummy!

Stuffed Cabbage Cake – The Best Way To Eat All Your Veggies
Bookmark Recipe: https://www.scrumdiddlyumptious.com/stuffed-cabbage-cake

Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.

***********************************************************************

What do a cake pan and a head of cabbage have in common? Nothing at all, but we'll still show you how to make a savory cake with savoy cabbage, ground beef, rice, and plenty of filling vegetables. That's because cabbage is a completely underrated veggie and it's time it got some recognition on your dinner table.

You'll need:

- 1 head of savoy cabbage
- 24½ oz ground beef
- 1 onion, diced
- 1 red bell pepper, diced
- 2 carrots, diced
- 2 garlic cloves
- 3 oz parmesan
- 10½ oz tomato sauce
- 12½ oz cooked rice
- 1 egg
- olive oil
- fresh parsley, chopped
- salt & pepper

Here's how:

1. Remove all leaves from the head of cabbage and blanch them in a saucepan. Cook your rice while you prepare the other vegetables.

2. Brown the ground beef in a bit of oil and pour it in a bowl. Sauté the chopped onions, garlic cloves, carrots, and peppers in the same pan used to cook the meat and season with salt and pepper. Add the cooked vegetables to the bowl of ground beef.

3. Add the cooked rice and most of the tomato sauce to the beef and vegetable mixture (make sure to save a bit of the tomato sauce back to pour over the finished dish). Add the chopped parsley, grated parmesan, and beaten egg to the bowl and mix everything together.

4. Place the first layer of savoy cabbage leaves on the bottom of the springform pan. Alternate layers of the beef vegetable mixture and cabbage leaves until you reach the final leaf. Season the top cabbage leaf with olive oil, salt, pepper, and parmesan cheese and bake at 350° for 40 minutes.

5. Once the dish has cooled, place a plate on top of the pan, flip the pan over, and gently ease the stuffed cabbage cake out of the pan. Garnish with the remaining tomato sauce and more parmesan cheese – you can never have too much!

* * *

You can find the recipe for the Eggplant Pasta Cake featured in the bonus video here: https://www.scrumdiddlyumptious.com/pasta-cake-with-eggplant