Stuffed Cabbage with Sweet-and-Sour Tomato Sauce

Stuffed Cabbage

with Sweet-and-Sour Tomato Sauce

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving

This Eastern European favorite gets its signature flavor from a sauce that balances sweet and sour. Though it’s traditionally a meat dish, we’ve substituted bulgur wheat, walnuts and a little bit dried fruit for a protein-rich, satisfying stuffing. For the sauce, feel free to add the sugar slowly and taste as you go, until you’ve reached your ideal level of sweetness.

Get Cooking
fresh
ingredients
Stuffed Cabbage with Sweet-and-Sour Tomato Sauce
Title
  • 3 Prunes
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 1 Shallot
  • ½ head Green Cabbage
  • ⅓ cup Walnuts
  • 1 cup Bulgur
  • ¼ cup Tomato Paste
  • ⅓ cup Ketchup
  • 1½ oz Vegetable Demi-Glace
  • 1 Tbsp Sugar
  • 1 Tbsp Red Wine Vinegar
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat one large and one small pot of salted water to boiling on high. Finely chop the prunes. Peel and mince the garlic and shallot. Pick the parsley leaves off the stems. Cut out the core from the cabbage, leaving the rest of the head intact. Roughly chop the walnuts.
Cook the bulgur:
2 Cook the bulgur:
Once the small pot of water is boiling, add the bulgur. Simmer for 14 to 16 minutes or until tender. Drain and return to the pot.
Cook the cabbage:
3 Cook the cabbage:
While the bulgur cooks, add the cored cabbage to the large pot of boiling water and cook 4 to 5 minutes, or until softened and pliable. Drain thoroughly and set aside. Rinse and dry the pot.
Make the sauce:
4 Make the sauce:
In the same pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and shallot and cook 1 to 2 minutes, or until softened. Stir in the tomato paste, ketchup, vegetable demi-glace, sugar, red wine vinegar and 1 cup of water. Bring the mixture to a boil, then reduce the heat to medium. Simmer 7 to 10 minutes, or until slightly thickened; season with salt and pepper to taste. Remove from heat and stir in half of the parsley (chopping before adding, if you’d like).
Make the filling:
5 Make the filling:
While the sauce is simmering, make the filling. Stir the prunes, walnuts, ½ cup of sauce and a drizzle of olive oil into the cooked bulgur. Season with salt and pepper to taste.
Stuff the cabbage & bake:
6 Stuff the cabbage & bake:
Cover the bottom of a baking dish with a thin layer of tomato sauce. Separate the cooked cabbage leaves, then, working 1 leaf at a time, place 3 tablespoons of filling in the center of the leaf, roll tightly and place in the baking dish, seam side down. Cover the stuffed cabbage rolls with the remaining tomato sauce and place the filled baking dish on a sheet pan. Bake 15 to 17 minutes, or until the sauce is bubbling and the rolls are heated through. Remove from the oven and let stand for at least 5 minutes. Garnish with the remaining parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat one large and one small pot of salted water to boiling on high. Finely chop the prunes. Peel and mince the garlic and shallot. Pick the parsley leaves off the stems. Cut out the core from the cabbage, leaving the rest of the head intact. Roughly chop the walnuts.
2 Cook the bulgur:
Once the small pot of water is boiling, add the bulgur. Simmer for 14 to 16 minutes or until tender. Drain and return to the pot.
Cook the bulgur:
Cook the cabbage:
3 Cook the cabbage:
While the bulgur cooks, add the cored cabbage to the large pot of boiling water and cook 4 to 5 minutes, or until softened and pliable. Drain thoroughly and set aside. Rinse and dry the pot.
4 Make the sauce:
In the same pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and shallot and cook 1 to 2 minutes, or until softened. Stir in the tomato paste, ketchup, vegetable demi-glace, sugar, red wine vinegar and 1 cup of water. Bring the mixture to a boil, then reduce the heat to medium. Simmer 7 to 10 minutes, or until slightly thickened; season with salt and pepper to taste. Remove from heat and stir in half of the parsley (chopping before adding, if you’d like).
Make the sauce:
Make the filling:
5 Make the filling:
While the sauce is simmering, make the filling. Stir the prunes, walnuts, ½ cup of sauce and a drizzle of olive oil into the cooked bulgur. Season with salt and pepper to taste.
6 Stuff the cabbage & bake:
Cover the bottom of a baking dish with a thin layer of tomato sauce. Separate the cooked cabbage leaves, then, working 1 leaf at a time, place 3 tablespoons of filling in the center of the leaf, roll tightly and place in the baking dish, seam side down. Cover the stuffed cabbage rolls with the remaining tomato sauce and place the filled baking dish on a sheet pan. Bake 15 to 17 minutes, or until the sauce is bubbling and the rolls are heated through. Remove from the oven and let stand for at least 5 minutes. Garnish with the remaining parsley. Enjoy!
Stuff the cabbage & bake: