Stuffed Cabbage

Stuffed Cabbage

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Eileen Simon


Great recipe. Also freezes well. To reheat put in shallow pan in oven at 350 until warmed.


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1 Hr
2 Hr
Stove Top


  • 1 large
    cabbage head
  • 2 lb
    ground chuck
  • 2 large
  • 1 tsp
    minced garlic
  • 1
  • 16 oz
    tomato sauce
  • 28 oz
    canned tomatoes
  • 1 c
    brown sugar
  • 2
  • 1 c
  • 1 c
  • 2 tsp
    ground ginger
  • ·
    salt & pepper to taste

How to Make Stuffed Cabbage


  1. Cut off bottom core and boil cabbage in salted water to cover for 10 minutes until leaves separate easily
  2. Drain well and separate individual leaves
  3. Mix together 2 pounds ground beef, 1 grated onion, egg, minced garlic, salt and pepper
  4. Place small amount of meat mixture in center of leaf and roll and fold in sides
  5. Place in bottom of deep pot 1 onion, sliced
  6. Place cabbage rolls with sealed edge down in pot
  7. Add the tomatoes, tomato sauce, ketchup, brown sugar, lemon juice, raisins, ginger, salt and pepper
  8. Simmer covered for 2 hours

Printable Recipe Card

About Stuffed Cabbage

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

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