This is a non-traditional stuffed cabbage recipe using boiled cabbage as it’s base but with a vegetable twist for the filling which is made from Farro (one of my favorite grains) combined with Impossible Burger meat (all the flavor, without the cow). Seasoning, beef stock (or swap it for vegetable stock), and chunky jarred tomato sauce (I used Rao’s Arribbiatta Sauce) making this dish hands down delicious, spicy, and super nutritious. You are going to love it! Here are some tips and the directions.

Cabbage Tip:

• Buy a large cabbage.
• Rinse and pull off any outer leaves that are torn and discard.
• Cut off the end of the cabbage and carefully core it.
• Pull off about 8-9 leaves which you will use for this dish. You’ll use half of the remaining cabbage to grate into the meat mixture. Save the rest for another recipe.
• Once you boil the leaves, cut out the stem from each individual leaf as best as possible without disturbing the leaf.
• Boil 2-3 leaves at a time in a big pot for about 2 minutes, just until leaves are bendy and easy to work with and then transfer them using tongs to a clean dish towel.
• Allow the cabbage to air dry.
• An optional step is to add a few tablespoons of white vinegar to the water you cook the cabbage in to get a more tangy outcome.
• Note: It is not necessary to boil the whole head of cabbage for this recipe.

Cooking the Farro:

I used Trader Joes 10-minute Farro and cooked it in chicken stock (or you can use a vegetable stock). This will give it a nice flavor. Salt is optional. The salt from the stock was all I needed.

Here are the directions:

Preheat the oven to 375 degrees.

Set up the following on the stovetop:

1. medium-sized nonstick frying pan  2) a large pot to cook the Farro 3) another large pot filled with water for wilting the cabbage 4) baking dish

Make the Farro according to package directions. I recommend using stock to cook it in for added flavor.  Add the meat to the pan with a drizzle of oil and cook according to package directions, until browned. Use a flat spoon to break up any chunks like you would with ground beef.

While the Farro and meat are cooking, rinse the cabbage, cut off the stem and using extra care, core it. Pull 8-9 leaves off the cabbage and set them next to the pot. Then salt the water once it boils and cook cabbage (3 leaves at a time) for 2 minutes, until wilted. Transfer to a clean dish towel to dry. Cut the remaining cabbage head in half and grate it, measure roughly 3/4 of a cup for this recipe. Save the remaining cabbage for another recipe.

Next, wash and peel the carrot and grate it, measure 1/3 cup. Cut the onion leaving the end in tact and grate it, measure 1/4 cup. Once meat is browned, toss in the grated cabbage, carrot, and onion and mix. Season with pepper. Heat for 6-8 minutes, then remove from heat.

On a wood cutting board, place cabbage leaves and cut out the stem, just enough so you can roll it. Measure roughly 1/2 – 3/4 cup of the meat mixture and place at the edge of the leaf. If your cabbage leaves aren’t as big, then reduce the filling a little. Then roll leaf over mixture, tuck in sides and keep rolling. You will get the hang of it! The key is to keep the filling inside the cabbage leaf.

In the bottom of the baking dish, add 1/2 cup of the sauce and 1/4 cup of beef stock and spread. Load the stuffed cabbage into the pan, fitting in 8-9 of the stuffed cabbage.

Top the stuffed cabbage: add a heaping tablespoon of sauce to each stuffed cabbage as well as seasonings: pepper, paprika, and a good shake of dried parsley flakes

Add 1/2 cup of beef stock to the baking dish once you load the cabbage.

Cover with foil and bake for 60 minutes, then uncover and bake an additional 5 minutes, until tender.

You will love this!