stuffed cabbage
This is a basic recipe for stuffed cabbage that I changed up a bit by using beef broth instead of water to make the sauce have a richer beef flavor. It is one of my dads favorite dishes and I made it this way for his 78th birthday and he loved it. I like to make the rice the day before because it makes the rice drier so it doesn't end up mushy.
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yield
15 serving(s)
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For stuffed cabbage
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1 lghead of green cabbage
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1 lbground beef
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1/2 lbground pork
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1 ccooked rice
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1 cantomato soup
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1 1/2 cbeef broth
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1 pkgknorr's homestyle beef bouillon
How To Make stuffed cabbage
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1Remove the core from the cabbage and place it in a large pot of boiling salted water. Cover and cook about 5 minutes. Remove from water and let cool a bit until you can pull off the leaves.
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2Remove about 15 leaves. Chop up remaining cabbage.
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3Brown the beef and sausage in a large skillet. Add half of the chopped up cabbage and cook until softened. Add the rice.
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4Add equal amounts of filling in each cabbage leaf and roll up. Place the rolls in a greased baking pan. Sprinkle remaining cabbage over top.
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5Mix the soup with the beef broth and bouillon. Pour over the cabbage rolls.
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6Cover with foil and bake at a preheated 350 degree oven for 1 hour.
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