• Cooking Time:
  • Servings: 8
  • Preparation Time:


found online at some CSA site--I modified to be made with ground chicken for this go round


  • 2 cloves of garlic, minced
  • 1 small onion, diced
  • 1 cup of cooked brown rice
  • 1 lb ground beef (or chicken)
  • breadcrumbs
  • salt & pepper to taste
  • 1 head of napa cabbage
  • 1 jar tomato basil pasta sauce
  • grated parmesan cheese


  • Chop off the white core of the napa cabbage.
  • Blanch the cabbage leaves and green onions in boiling water until they're pliable, about 10 to 20 seconds.
  • In a large bowl, combine the garlic, onions, rice, beef, breadcrumbs and seasonings.
  • Mix by hand to fully incorporate.
  • Roll a small ball of the mixture in your hand, about the size of your palm.
  • Take one leaf of the cabbage and wrap the mixture inside, tucking the sides in and rolling them under, like wrapping a burrito.
  • Assemble the stuffed cabbage in shallow baking dish.
  • Pour a jar of pasta sauce over the cabbage, covering it completely.
  • Fill the dish with water, about halfway up.
  • Sprinkle with cheese.
  • Bake in the oven at 350 degrees for an hour and half.

Categories: Beef  Vegetable 
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