Potato and Cabbage Bundles
Delight in the comforting flavors of Potato and Cabbage Bundles, a wholesome and satisfying dish perfect for cozy dinners or holiday gatherings. Tender green cabbage leaves are carefully blanched and wrapped around a savory filling of creamy mashed potatoes, sautéed onions, garlic, and finely chopped cabbage, flavored with fresh parsley and optional Parmesan cheese for a touch of richness. These hearty bundles are baked to perfection in a bath of vegetable broth, creating a melt-in-your-mouth texture with a golden finish. With just 20 minutes of prep time, this recipe combines classic ingredients into a rustic yet elegant presentation, making it a crowd-pleaser for vegetarians and comfort food lovers alike. Serve them warm with a garnish of fresh parsley, and watch this nourishing dish become a new family favorite!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 4 medium Potatoes
- 3 tablespoons Butter
- 1 small Onion
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley
- 2 tablespoons Parmesan cheese (optional)
- 1 cup Vegetable broth
Instructions
Bring a large pot of water to a boil. Remove 8 large outer leaves from the cabbage head and blanch them in boiling water for 1-2 minutes until softened. Remove and pat dry with a clean towel.
Peel and dice the potatoes. Boil them in salted water for 10-12 minutes or until fork-tender. Drain and mash them with 2 tablespoons of butter, salt, pepper, and Parmesan cheese if using.
Finely chop the remaining cabbage. Heat olive oil in a skillet over medium heat and sauté the chopped cabbage, diced onion, and minced garlic for about 5 minutes until soft. Stir in the parsley.
Combine the mashed potatoes and sautéed cabbage mixture. Adjust seasoning with additional salt and pepper if necessary.
Place a blanched cabbage leaf on a flat surface. Add 2-3 tablespoons of the filling to the center of the leaf. Fold the sides in and roll up tightly to form a bundle. Repeat with the remaining leaves and filling.
Preheat the oven to 375°F (190°C). Arrange the bundles seam-side down in a baking dish. Pour 1 cup of vegetable broth over the bundles and dot with the remaining 1 tablespoon of butter.
Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for another 5-7 minutes until slightly golden on top.
Serve warm with a sprinkle of fresh parsley on top for garnish.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 3430 mg | 149% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 29.5 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 469 mg | 36% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5586 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
