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Jan 3, 2009 12:10 PM

Stuffed cabbage without rice or bread?

I want to make stuffed cabbage but omit the refined grain and or rice, since neither is permitted on my diet.

I can still use an egg to bind the meat, but will that be enough? Will the ground beef and pork dry out without a breading?

I can use a whole grain quinoa too weird for this dish?

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  1. Unless you would prefer to avoid the chewiness of the Quinoa, I don't see why it wouldn't work - precooked of course. The key to maintaining moisture in your stuffed cabbages is the amount and depth of the liquid. Try to keep the liquid at least 3/4 of the way up the sides of the cabbage rolls during baking or whatever other method of cooking you elect to use. With the Quinoa precooked it shouldnt absorb much, if any, of the liquid from the meats and cabbage.

    1. You could use barley, or whole grain rolled oats. Or just go with some grated cheese; that and the egg should hold it together. Wrapped in the cabbage, it should stay moist.

      2 Replies
      1. re: sheiladeedee

        Of course, cheese is always a welcome suggestion. Which one do you think goes with the standard sauce?

        1. re: julietg

          I like asiago for this kind of thing.

      2. How about brown rice or even wild rice (I've seen small boxes of plain wild rice minus the white rice that they usually add in); precooked once again.

        I also make these with pure ground chicken, stuffed in grape leaves instead of cabbage leaves, and cook them in my crockpot. They came out amazingly perfect.

        1 Reply
        1. re: Jen76

          Actually, Cook's Country came out with an incredible recipe in October '08 that doesn't include rice. It does include bread, but you could sub whole grain bread. I do it all the time.

        2. I like the rolled oats idea, too. Always put some in my meatloaf mix and it turns out great. You could give 'em a whirl in the Cuise to make them finer, but I usually don't do that. Adam

          1. I would include a whole grain (as many have suggested), although maybe emmer (farro) or the brown rice as opposed to quinoa. I think a bigger grain will hold up a little better and provide a texture that you (and others) are more accustomed to.