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Chili Stuffed Cabbage

Name: Chili Stuffed Cabbage
Yield: 6-8
Ingredients: 1 cup water; 2 cans organic tomato paste, no sugar or salt added; 32 oz organic tomato sauce, no sugar or salt added; 2 cups tomatoes, chopped; 1/2 tsp chili powder; 2 tsp onion powder; 2 pinches dried oregano; 2 pinches ground cinnamon; 2 lbs organic grass-fed lean ground beef (May sub. bison); 4 tbsp Yellow Onion, diced; 4 cloves Garlic, minced; 2 heads Cabbage, boiled

Indulge in the comforting flavors of our Chili Stuffed Cabbage recipe, a dish that brings together hearty beef, aromatic spices, and tender cabbage for a meal that's both satisfying and nourishing. Whether shared with family or enjoyed as a solo treat, this recipe is sure to become a beloved favorite in your home. Experience the joy of homemade comfort food with every delicious bite!

Chili Stuffed Cabbage

Rated 2.7 stars by 18 users

Servings

6-8

Prep Time

15-20 minutes

Cook Time

1-3 hour

Level

level 1

Ingredients

1 cup water
2 cans organic tomato paste, no sugar or salt added
32 oz organic tomato sauce, no sugar or salt added
2 cups tomatoes, chopped
1/2 tsp chili powder
2 tsp onion powder
2 pinches dried oregano
2 pinches ground cinnamon
2 lbs organic grass-fed lean ground beef (May sub. bison)
4 tbsp Yellow Onion, diced
4 cloves Garlic, minced
2 heads Cabbage, boiled

Directions

In a bowl, whisk together water and tomato paste. Add tomato sauce, tomatoes, chili powder, onion powder, oregano, cinnamon, salt and pepper
In a medium sauce pot, over medium-high heat, brown the ground beef. Drain the fat and rinse in a colander with warm water and set aside
In the same pot, sauté the onions and garlic for 1 to 2 minutes
Return the beef to the pot and add the tomato mixture. Bring all to a boil and then reduce heat to simmer for 15 minutes
While the chili is simmering, boil cabbage until the leaves are soft. Pull whole leaves off of the head
When chili is done, pour a layer of it into a Crock-Pot – just enough to coat the bottom
Cut off the stem of the cabbage leaves, and add a few scoops of the chili to the leaves. Roll into a neat parcel. Stack in Crock-Pot, pouring any extra chili in as well. Cook on low for 1-3 hours to tenderize and soften the parcels. Enjoy!