How did I not learn this before? This is the tastiest cabbage I've ever had
How did I not learn this before? This is the tastiest cabbage I've ever had is a medium Eastern European recipe that serves 4. 460 calories per serving. Recipe by That Recipe on YouTube.
Prep: 30 min | Cook: 1 hr | Total: 1 hr 45 min
Cost: $9.72 total, $2.43 per serving
Ingredients
- 1 head Cabbage (large green cabbage, core removed)
- 500 g Ground Beef (lean (80/20) for juiciness)
- 1 tsp Salt (kosher or table salt)
- 1 pinch Black Pepper (freshly ground)
- 1 tsp Thyme (dried thyme)
- 1 tsp Sweet Paprika (mild, not smoked)
- 0.5 Yellow Bell Pepper (half a pepper, diced small)
- 0.5 Medium Onion (half an onion, diced small)
- 120 ml White Rice (half a US cup (dry))
- 120 ml Tomato Sauce (half a cup, plain or seasoned)
- 4 Eggs (large, room temperature)
- 400 ml Water (tap water, for steaming in the pot)
Instructions
Prepare the Cabbage
Place the cabbage on a cutting board, cut off the top, remove the core, and use a spoon to carve out a large central cavity while keeping the outer leaves intact.
Time: PT5M
Season the Ground Beef
In a large mixing bowl combine the ground beef, 1 tsp salt, a pinch of black pepper, 1 tsp dried thyme, and 1 tsp sweet paprika. Mix with the hand mixer on medium speed until evenly seasoned.
Time: PT5M
Add Vegetables
Add the diced yellow bell pepper and diced onion to the seasoned beef. Beat again until the vegetables are fully incorporated.
Time: PT5M
Incorporate Rice and Tomato Sauce
Stir in the 120 ml white rice and 120 ml tomato sauce. Mix until the rice is evenly distributed throughout the meat mixture.
Time: PT5M
Stuff the Cabbage
Spoon the meat‑rice mixture into the cabbage cavity, pressing gently to fill it completely. Shape the mixture into a loaf, leaving a small well in the center for the eggs.
Time: PT5M
Add Water and Eggs
Place the stuffed cabbage into the large metal pot. Pour 400 ml water around the cabbage (not over it). Gently crack the four eggs into the well you created in the meat loaf.
Time: PT5M
Bake
Preheat the oven to 350°F (175°C). Cover the pot with its lid and place it in the oven. Bake for 1 hour, or until the meat reaches an internal temperature of 160°F and the eggs are set.
Time: PT1H
Temperature: 350°F
Rest and Serve
Remove the pot from the oven, let the cabbage rest for 5 minutes, then slice into wedges and serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 31 g
- Carbohydrates
- 50 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Gluten-Free, High-Protein
Allergens: Eggs
Ingredient Substitutions
- Instead of Cabbage: Savoy cabbage, Napa cabbage
- Instead of Ground Beef: Ground turkey, ground pork
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Thyme: Italian seasoning, herbes de Provence
- Instead of Sweet Paprika: smoked paprika, regular paprika
- Instead of Yellow Bell Pepper: red bell pepper, green bell pepper
- Instead of Medium Onion: shallot, leek
- Instead of White Rice: brown rice, cauliflower rice
- Instead of Tomato Sauce: marinara sauce, crushed tomatoes
- Instead of Eggs: hard‑boiled eggs (pre‑cooked)
- Instead of Water: broth for extra flavor
Equipment Needed
- Cutting Board
- Sharp Knife
- Large Mixing Bowl
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Large Metal Pot with Lid
- Oven
- Spoon (for making cavity)
Critical Steps — Do Not Skip
- Carving a clean cavity in the cabbage without tearing the leaves
- Beating the meat mixture thoroughly to bind the ingredients
- Creating a well in the meat loaf for the eggs and placing them gently
- Baking with enough water to steam the cabbage while keeping the meat moist
Chef Tips from the Video
- For extra smoky flavor, substitute half of the sweet paprika with smoked paprika
- Add a handful of chopped fresh parsley to the filling for brightness
- If you prefer a crispier top, uncover the pot for the final 15 minutes of baking
Troubleshooting
Cabbage becomes soggy and falls apart
Do not over‑fill; keep the water level just below the cabbage and bake uncovered for the last 10 minutes to allow excess moisture to evaporate.
Meat mixture falls apart when slicing
Add an extra egg or 2 Tbsp breadcrumbs to the mixture for better binding.
Eggs crack during baking
Create a deeper well for the eggs and lower the water level; you can also wrap each egg in a small piece of foil before placing.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Can freeze the fully cooked cabbage (without the eggs) for up to 2 months; reheat thoroughly before serving.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the seasoned meat mixture and stuff the cabbage up to step 5; cover and refrigerate up to 24 hours before baking
- Eggs can be added just before the oven goes in to keep them from over‑cooking
Frequently Asked Questions
What is the cultural significance and history of stuffed cabbage (golabki) in Eastern European cuisine?
Stuffed cabbage, known as golabki in Poland and similar names across the region, has been a staple comfort food for centuries, originally created as a way to stretch meat with rice and vegetables while using abundant cabbage harvests. It is traditionally served at family gatherings, holidays, and as a hearty winter meal.
What are the traditional regional variations of stuffed cabbage in Eastern European cuisine?
In Poland, golabki are often braised in a tomato‑onion sauce; in Hungary they may include smoked paprika and sour cream; in the Balkans, the rolls are sometimes cooked with sauerkraut for extra tang. The recipe from YouTube channel That Recipe follows the classic tomato‑based version with a baked twist.
How is stuffed cabbage traditionally served in Eastern European households?
It is usually served hot, sliced into wedges, and accompanied by boiled potatoes, rye bread, or a dollop of sour cream. Some families also drizzle the cooking broth over the slices for added moisture.
What occasions or celebrations is stuffed cabbage traditionally associated with in Eastern European culture?
Stuffed cabbage is a popular dish for Christmas Eve (Wigilia), New Year's celebrations, and large family reunions because it can be prepared in advance and feeds a crowd.
What makes this baked stuffed cabbage with eggs unique compared to traditional boiled versions?
Baking the cabbage in a covered pot creates a gentle steam environment that keeps the meat moist, while the addition of four baked eggs in the center adds protein and a rich, custardy surprise that isn’t found in the classic boiled method.
What are the most common mistakes to avoid when making baked stuffed cabbage from YouTube channel That Recipe?
Common errors include over‑filling the cabbage, which can cause tearing; not beating the meat mixture enough, leading to a crumbly loaf; and placing the eggs too shallow, which can cause them to crack during baking.
Why does this recipe use a hand mixer to beat the meat mixture instead of simply stirring with a spoon?
Beating with a mixer aerates the meat, creating a lighter texture and helping the rice and vegetables bind together, which prevents the loaf from falling apart when sliced.
Can I make this baked stuffed cabbage ahead of time and how should I store it?
Yes. Prepare and stuff the cabbage up to step 5, then cover and refrigerate for up to 24 hours. Add the eggs and bake when ready. Leftovers keep in the fridge for 3‑4 days.
What texture and appearance should I look for to know the baked stuffed cabbage is done?
The meat should be firm and browned on the edges, the internal temperature must reach 160°F (71°C), and the eggs should be fully set with a slightly firm white and yolk. The cabbage leaves will be tender but still hold their shape.
What does the YouTube channel That Recipe specialize in?
The YouTube channel That Recipe specializes in straightforward, home‑cooked meals that focus on classic comfort dishes with clear step‑by‑step instructions, making everyday cooking accessible to beginners and busy families.
How does the YouTube channel That Recipe's approach to Eastern European cooking differ from other cooking channels?
That Recipe emphasizes minimal equipment, one‑pot or sheet‑pan methods, and practical shortcuts (like baking instead of simmering) while still honoring traditional flavors, whereas many other channels may use more elaborate techniques or specialty cookware.
Last updated: August 24, 2026
