Stuffed Cabbage

barbara lentz

By
@blentz8

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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Rating:

Comments:

Serves:

15

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 large
head of green cabbage
1 lb
ground beef
1/2 lb
ground pork
1 c
cooked rice
1 can(s)
tomato soup
1 1/2 c
beef broth
1 pkg
knorr's homestyle beef bouillon

Directions Step-By-Step

1
Remove 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.
2
Remove about 15 leaves. Chop up remaining cabbage.
3
Brown the beef and sausage in a large skillet. Add half of the chopped up cabbage and cook until softened. Add the rice.
4
Add equal amounts of filling in each cabbage leaf and roll up. Place the rolls in a greased baking pan. Sprinkle remaining cabbage over top.
5
Mix the soup with the beef broth and bouillon. Pour over the cabbage rolls.
6
Cover with foil and bake at a preheated 350 degree oven for 1 hour.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Polish