Serves 4
Stuffed cabbage rolls offer a simple way to bring together protein, vegetables, and herbs in a single, balanced dish. This version uses ground duck for a rich, satisfying flavor, paired with finely chopped vegetables that keep the filling moist without the need for added oils. Fresh dill and parsley add brightness, while a light tomato and broth base keeps everything tender as it bakes. The result is a straightforward, delicious meal.
Ingredients (organic/biodynamic)
- 1 large green cabbage (8–10 leaves)
- 1 lb. ground duck
- 1 c. finely chopped zucchini
- ½ c. finely chopped celery
- ½ c. finely chopped onion
- 2 cloves garlic, minced
- 2 Tbsp. fresh dill, chopped
- 2 Tbsp. fresh parsley, chopped
- 1 c. crushed tomatoes (no sugar added)
- 1 c. vegetable broth
- 1 Tbsp. freshly squeezed lime juice
- ½ tsp. sea salt (or to taste)
- ¼ tsp. freshly ground black pepper
Instructions
- Preheat oven to 350°F.
- Carefully peel 8–10 cabbage leaves and blanch in a large pot of simmering water for 2–3 minutes until pliable. Set aside.
- In a bowl, combine ground duck, zucchini, celery, onion, garlic, dill, parsley, salt, and pepper. Mix until just combined.
- Place 2–3 tablespoons of filling at the base of each cabbage leaf. Roll tightly, folding in the sides.
- Spread a small amount of crushed tomatoes on the bottom of a baking dish. Arrange cabbage rolls seam-side down.
- Pour remaining tomatoes and broth over the rolls. Add lime juice.
- Cover and bake for 45–50 minutes, until the duck is fully cooked and the cabbage is tender.