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Stuffed Cabbage in the Oven...?

CindyJ Oct 6, 2007 07:42 AM

I've always cooked my stuffed cabbage in a large stock pot on the stove top, but now I'm wondering if it's possible to cook it instead in a single layer in a covered roasting pan in the oven. Your thoughts...?

  1. monavano Oct 9, 2007 07:45 AM

    Definitely braise low and slow for your stuffed cabbage. I do 300 degrees for 3 hours to get the cabbage really tender. Marthat Stewart has a great recipe which I've taken some hints from. However, she cooks her cabbages on the stove top and I just wont do it because I grew up with stuffed cabbage braised in the oven. http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=15dc95100fe63110VgnVCM1000003d370a0aRCRD&autonomy_kw=stuffed%20cabbage&rsc=ns2006_m1


    1. f
      Fog City Kid Oct 6, 2007 08:06 AM

      Yes - in fact the oven is the only way I do my cabbage rolls. I put layers of cabbage rolls in a large roaster pan and cover with sauce. I put the lid on and cook for 2 - 3 hours at 325. I make a large amount because the cabbage rolls can be frozen and reheated in the microwave for a quick dinner after working all day.

      7 Replies
      1. re: Fog City Kid
        CindyJ Oct 6, 2007 10:35 AM

        Thanks! I've got 24 BEAUTIFUL looking pieces in the oven right now. :)

        1. re: CindyJ
          Fog City Kid Oct 8, 2007 05:38 PM

          How did they turn out???

          1. re: Fog City Kid
            MeffaBabe Oct 9, 2007 05:15 AM

            I always cook mine in the oven also. Because mine are stuffed with un cooked rice I have to make sure to keep adding liquid to it while cooking. Makes me want to go home and make some.

            1. re: Fog City Kid
              CindyJ Oct 11, 2007 08:08 PM

              They were really good! I put a layer of sliced cabbage and onions on the bottom, and a layer of leftover whole cabbage leaves on top. They cooked up really nicely and removing them from the roasting pan was so much easier than removing them from a stock pot. They stayed closed and wrapped. This will be my new method of cooking them. I used plenty of liquid, so they were very flavorful. And I used orzo in place of rice -- another very successful modification.

              1. re: CindyJ
                MartinDC Oct 12, 2007 10:20 AM

                Yes ... in the oven. My family (the Slovak side) always put some sauerkraut between the layers as well.

          2. re: Fog City Kid
            The Librarian Oct 9, 2007 07:03 AM

            Could you be persuaded to part with your recipe? Thanks!

            1. re: The Librarian
              GretchenS Oct 9, 2007 12:32 PM

              Here are a couple of threads with recipes and techniques.



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