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–+ servings

Cabbage Parcels

Blanched cabbage leaves are stuffed with wild rice and beef, then wrapped like a savory present with the help of chive “ties.” They’re then sautéed and topped with shredded parmesan for a warm and satisfying dinner. Kids love these “presents!”
Serving Size: 4 People, Prep Time: 15 Minutes, Cook Time: 30 Minutes
Ingredients
Instructions

Ingredients  

  • 1 savoy cabbage
  • 1/2 onion
  • chives one per cabbage leaf
  • 3 celery stalks chopped
  • 2-3 garlic cloves minced
  • 1 lb lean ground beef
  • 2-4 servings of cooked wild rice
  • chopped herbs/leaves
  • salt & pepper to taste
  • shaved parmesan

Instructions

  • Cook the wild rice (or use pre-made wild rice).
  • Blanch the cabbage leaves. (Boil a pot of water and drop the cabbage leaves in for 2-3 minutes until the leaves have softened a bit but are still bright in color. Remove the cabbage and set it into ice water).
  • Sauté onion & celery in a pan with olive oil. Add in ground beef and brown. Salt & pepper to taste. (Add the salt as the beef is cooking so it's absorbed).
  • Add fresh herbs & minced garlic.
  • Add the wild rice to the pan and mix.
  • Place the beef-rice mix in a bowl and lay the cabbage leaves out flat on a cutting board.
  • Place a little pile of mixture into the center of each cabbage leaf and fold it up starting with the bottom fold up, side folds in, and top fold down.
  • Use the scallions to “package” up each “parcel” like a present.
  • Place the parcels back in the frying pan with a little olive oil and lightly sauté each one on medium head about 2-4 mins per side.
  • Place on a plate and top with shaved parmesan cheese.
  • Leftover rice-beef mixture can be served hot or frozen for more cabbage parcels in the future. It’s also delicious thrown into the chicken or vegetable broth and serve as a soup with some cabbage thrown in.
Tried this recipe?Let us know how it was!