Braised Stuffed Cabbage

Photo Credit: Amy from Utry.it

Months ago, I sent Amy from UTry.it  some Thrive products and asked her to create something fabulous.  She runs and incredible foodie site and did not disappoint with this Braised Stuffed Cabbage.  You need to check out her post and pictures - they are far better than mine!

This recipe is evidence that Thrive food can be used to create amazingly delicious and beautiful dishes - just as if they had been made with the fresh products!  You can use Thrive food in YOUR every day recipes which is what makes it perfect for long term storage: you can use it everyday, so you will naturally rotate it and avoid wasting your investment.


Again, I am in no way as talented as Amy, but I wanted to give her cabbage a try to show that anyone can do it.  If I can, so can you!  I added  a few more Thrive products (carrots and eggs) that Amy did not have access to.  The images here (except the first one above) are my own.  You can see the rest of Amy's incredible images on her site.  Otherwise, the recipe below is hers:

Braised Stuffed Cabbage: 

Makes 12-15 Stuffed Cabbage rolls

For the sauce:

2 T. Thrive carrot dices, soaked for 15 minutes in enough hot water to cover
3 garlic cloves, smashed
Extra-virgin olive oil
1 cup white wine
1/4 cup Thrive Tomato Powder
1/4 cup Thrive Freeze Dried Chopped Onions
2 cup beef stock
2 bay leaves
1 bundle thyme
1 tablespoon of sugar
Kosher salt

For the stuffing and cabbage:

1 large head savoy cabbage (or green cabbage), tough leaves removed and tough bottom ribs discarded
1/2 cup Thrive Freeze Dried Chopped Onions
3 garlic cloves, smashed and finely chopped
1 1/2 cup Thrive Freeze Dried Ground Beef
1 cup Thrive Freeze Dried Instant White Rice
1/2 cup Thrive Freeze Dried Shredded Cheddar Cheese
1 T. Thrive Whole Egg powder plus 2 T water
2 sprigs fresh rosemary, leaves finely chopped
Pinch crushed red pepper flakes
kosher salt
3/4 cup beef stock

To make the sauce:

Puree the carrot and garlic to a coarse paste in a food processor. Coat a large wide pan with olive oil and heat over medium heat. Add the pureed veggies and cook until they become very soft and aromatic and are starting to turn brown, about 6 to 8 minutes. Stir in the white wine and let it reduce by half. Add the tomato powder, onions, beef stock, bay leaves, and thyme bundle sugar and season with salt, to taste. Adjust seasonings to your own preference.  Bring to a boil, then reduce heat and simmer for 15 minutes. Reserve.

To prep the cabbage:

Bring a large pot of salted water to a boil over medium heat. Set up a bowl of iced water. Add the cabbage to the boiling water and cook for 3 to 4 minutes, then immediately plunge them into the bowl of iced water. When the leaves are cool, remove them from the water and pat them dry. Reserve.

In a large bowl combine the onions, garlic, ground beef, rice, cheese, egg powder and water, rosemary and crushed red pepper flakes. Season with salt, to taste. Add the beef stock and mix well to combine.






Lay each cabbage leaf on a flat work surface. Spoon a generous 1/4 cup of filling into each leaf. Fold the bottom part of the leaf to the center, then fold the outside edges in and roll the leaf around the stuffing.

 Arrange each roll with the seam side down so that the roll will hold itself shut. Add the cabbage rolls to the sauce.

Cover and simmer over low heat for 15 minutes. Uncover and simmer until the sauce has reduced to a thick, sauce-like consistency, about15 to 20 minutes. Rotate the cabbage rolls once half way through braising.

Taste and adjust seasoning, if necessary. Transfer the cabbage rolls to a serving platter and lightly cover with the sauce.

I am an independent consultant for Shelf Reliance; a company with a mission to empower others to become self reliant, prosperous and charitable.  You can learn more about Shelf Reliance, becoming a Shelf Reliance consultant ,buying their products, or earning free products, on my Shelf Reliance Consultant website.