You could easily substitute the filling for any other meat. I used finely minced tenderloin I also decided to cook the meat before stuffing the cabbage, just to cut the cooking time. It’s also worth mentioning to use a fairly big cabbage as the number of leaves that can be used are limited, or just get two if you can.
![You could easily substitute the filling for any other meat. I used finely minced tenderloin I also decided to cook the meat before stuffing the cabbage, just to cut the cooking time. It’s also worth mentioning to use a fairly big cabbage as the number of leaves that can be used are limited, or just get two if you can.](https://art.whisk.com/image/upload/fl_progressive,h_120,w_120,c_fill,dpr_2.0/v1671748762/v3/user-recipes/9b08510972ddd07315673dc991c7d6fa.jpg)