Stuffed Mini Cabbages

A little while ago, we received the cutest little purple cabbages in a Pure Sprouts all-local bin (those bins have been lifesavers in these hectic weeks!). The cabbages were about 4 inches across, and I knew that they were too adorable to just chop up and use  the way I’d normally do with cabbage. I tried to think of something creative and settled on slow-cooker stuffed cabbages. Instead of rolling up individual leaves around filling and drowning them in thick spaghetti sauce, I layered filling between the outer leaves of the cabbages and in an inner hollow, then slow cooked them in a light tomato and beer sauce! My original filling plans were derailed a bit when the mushrooms I planned to use were eaten before I could use them, but this non-traditional filling I whipped up turned out to be quite delicious!

Stuffed Mini Cabbages




  • 2 small heads purple cabbage, about 4 inches in diameter
  • 4 small carrots (Pure Sprouts)
  • 1 small onion (Jett’s Produce)
  • 1/2 lb. ground beef (Pure Sprouts)
  • 1 tsp. dried rosemary (my garden)
  • 4 slices grilled eggplant, optional (frozen from this summer)
  • 1 egg (Pure Sprouts)
  • 1/2 c. tomato puree, or unseasoned tomato sauce (frozen from this summer)
  • 1/4 c. vegetable stock
  • 1/2 can beer


  1. Cut the stem of the cabbage to be level towards the base of each cabbage head. Cut a 1/2″ slice off the top of each head and set it aside.
  2. Using a spoon, scrape out a hollow in the middle of each cabbage head, leaving about a half inch shell intact and reserving the innards for a different use (look for a kielbasa, cabbage & pierogi casserole recipe soon!)
  3. Gently spread the outer couple of leaves away from shell, careful to keep them attached at the base.

    Prepared Cabbage

    The hollowed out cabbage with outer leaves gently peeled back looks like a flower!

  4. Grate carrots and finely chop onion and eggplant.
  5. Mix vegetables, ground beef and rosemary in bowl.

    Meat & Veggie Filling

    Meat & Veggie Filling

  6. Beat egg and add to beef and vegetable mixture.
  7. Spread filling in between peeled back outer leaves, gently folding them back along the cabbage.

    Filling between leaves

    Filling between leaves

  8. Fill hollowed center with meat and vegetable mixture and top with reserved slice of cabbage head, then place in slow cooker.
  9. Pour beer, tomato puree and vegetable stock over cabbages.
  10. Cook in slow cooker on low heat for 8 hours, or until cabbage is tender.

    Stuffed Mini Cabbage No Sauce

    Just out of the slow cooker, before sauce.

  11. Serve hot with sauce spooned over top of cabbages.
Stuffed Mini Cabbage

This dish is a really unique spin on stuffed cabbage. My husband and I were both a tad skeptical on how it would work out, but it was fantastic!


4 responses to “Stuffed Mini Cabbages

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