Nancy's Stuffed Cabbage

Cleanna Dagostino


My family Cant get enough... Im the daughter of an Italian Family and I was born there too so we love Taste, Texture and Perfection on how things are baked... This recipe is so good saw it and had to try it ... and I will be making 3 batches for a friends Birthday next month


★★★★★ 1 vote

a family and unexpected company
1 Hr
1 Hr


  • 3 c
  • 1/4 c
    bacon fat
  • 2
    chopped onions
  • 4
    celery stalks chopped
  • 3
    cloves of garlic chopped
  • 2
    large heads of cabbage
  • 1/3 lb
    chopped beef
  • 21/2 lb
    chopped pork
  • salt
    to taste
  • pepper
    to taste
  • 2
  • 1/2 c
  • 2 (10.75) oz
    cans tomato soup
  • 2 (46) oz
    cans tomato juice
  • garlic
    powder to taste
  • 2 Tbsp

How to Make Nancy's Stuffed Cabbage


  1. 1-Partially cook the rice and drain well
    2-Heat bacon fat in a frying pan and cook onion, celery, and garlic.
    3- Core cabbage leaving it whole and boil Core-end down for 30 minutes, in a large pot of water.Turn cabbage core-end up and continue to boil, checking to see if leaves start to seperate. Once the leaves come apart easily, drain cabbage in colander and cool under col water.
    4- In a mixing bowl, combine beef, pork, salt and pepper.
    ADD eggs, rice and vegetable mixture; combine well
    5- Portion meat on individual cabbage leaves and roll leaves, tucking in the sides as you go. Set aside as you roll.
    6- In a large Bowl Combine Ketchup, tomato soup, tomato juice, salt, pepper, a little garlic powder and sugar.
    7- PREHEAT oven to 350 degrees
    8- LINE the bottom of a baking dish large enough to hold the stuffed cabbage in one layer, with a little sauce ...and layer unused cabbage leaves on top of sauce. Place Stuffed cabbage seam-side down in baking dish and pour in remaining sauce
    BAKE for 1 hour Makes about 3 dozen Stuffed cabbage.

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