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stuffed cabbage

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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

I never really liked cabbage growing up, but when I saw Ina making this, it just looked so good...I had to print it out! Boy am I glad I did....this was sooo good! But it does take a lot of dishes to do, but it is soooo worth it!

(1 rating)
yield 6 -12
prep time 20 Min
cook time 1 Hr

Ingredients For stuffed cabbage

  • 1-2 lg
    savoy cabbage (red) or green cabbage
  • SAUCE:
  • 3 Tbsp
    olive oil, extra virgin
  • 2 md
    onions (about 1 1/2 c.)
  • 2 - 28 oz. can
    crushed tomatoes & their juice
  • 1/4 c
    red wine vinegar
  • 1/2 c
    brown sugar, light
  • 1/2 c
    raisins, dark
  • 1 1/2 Tbsp
    kosher salt
  • 3/4 Tbsp
    black pepper
  • FILLING:
  • 2 1/2 lb
    lean ground beef
  • 3
    eggs, xl
  • 1 lg
    onion
  • 1/2 c
    breadcrumbs
  • 1/2 c
    brown rice, raw
  • 1 Tbsp
    thyme, dried
  • 1 1/2 Tbsp
    kosher salt
  • 1/2 Tbsp
    black pepper

How To Make stuffed cabbage

  • 1
    For the sauce (which I would make the day before, so the flavors marry), heat the olive oil in a large saucepan, add 1 1/2 C. onions, & cook over medium low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt & pepper. Bring to a boil, then lower the heat & simmer uncovered for 30 minutes, stirring occationally. Set aside.
  • 2
    Meanwhile, bring a large pot of water to a boil.
  • 3
    Remove entire core of the cabbage with a pairing knife (this was not easy to do, since I have never done it before). Immerse the head of cabbage in the boiling water for about 3-4 minutes (you may have to hold the cabbage down with some untensil since it floats), peeling off each leaf with tongs as soon as it's flexable. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves (so I ended up buying 2 cabbages - just in case - you can always make it a different way later).
  • 4
    For the filling, in a large bowl, combine ground beef, eggs, 1/2 onion, breadcrumbs, rice, thyme, salt & pepper. Add 1 C. of the sauce to the meat mixture & mix lightly.
  • 5
    Preheat the oven to 350 degrees F.
  • 6
    To assemble, place 1 C. of the sauce in the bottom of a large Dutch Oven (or roasting pan like I used). (THIS PART GETS REALLY MESSY - BUT WORTH IT!) Remove the hard triangular rib from the base of each cabbage leaf with a small pairing knife. Place 1/3 - 1/2 C. of the filling (yes it is uncooked) in an oval shape near the rib edge of each leaf & roll up toward the outer edge, tucking the sides in as you roll (kind of like a burrito). Place the cabbage rolls, seam sides down, over the sauce. If needed, put another layer of rolls on top of sauce (that is on top of the other rolls) until you have place all the cabbage rolls in the pot. Pour any remaining sauce of the cabbage rolls. Cover the dish tightly with the lid & bake for 1 hour. Serve hot.
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