Ginger Snap Stuffed Cabbage

Jan 2015
The snow, the shoveling, an impending blizzard of doom, my aching back…This Meatless Monday I was craving some comfort food.  I wanted to recreate a recipe my Mom used to make in the crock pot that really hit the spot on a cold night.  Her ginger snap stuffed cabbage had a sweet and sour sauce that combines perfectly with the sharp taste of the stuffed cabbage. It was easy to replace the meat with additional ingredients.

Gingersnap Stuffed Cabbage

1 medium head cabbage

2 T cider vinegar
1/2 c Quorn meatless crumbles
3/4 cup cooked rice
1/2 t salt
1/2 t pepper
1 t. honey
1/2 c chopped white onion
1/2 c chopped butternut squash
1/2 c chopped celery
1/3 c ketchup
1 large beaten egg
14 oz can chopped tomatoes { i love the fire roasted }
1 T brown sugar
1/3 c lemon juice
6 ginger snap cookies crumbled
optional: small amounts of freshly grated cinnamon, nutmeg, red pepper flakes, fenugreek
salt and pepper to taste

  • Preheat oven to 350. Core cabbage and separate leaves {i used 10 leaves and made the rest into this peanut slaw}.
  • Add 2 T cider vinegar to large pot of boiling water and blanch leaves for approx 1 minute. {you can do this in two or three batches}. Gently rinse the leaves being careful not to tear them.
  • Put next ingredients except egg in a mixing bowl and stir.  Add beaten egg and mix well.
  • Laying out each leaf, put heaping spoonful of mixture onto leaf and roll into a packet.  Lay each packet, seam side down, in a baking pan {a 9″ X 9″ } fit them all nicely, a pie pan also works with one extra to sit on top}. Continue with the rest of the leaves.
  • Make sauce combining all of the ingredients in saucepan, heat through and adjust seasoning.  Pour over the top of cabbage rolls, coating well.  Bake at 350′ for approx 1 1/2 hours.

Serve over rice.

 ginger snap stuffed cabbage
  1. Corinne says:

    Sounds amazingly yummy! I love stuffed cabbage anyway, so I’ll have to try your version!