Stuffed Cabbage Recipe!



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Stuffed Cabbage

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Growing up, my mom always made Stuffed Cabbage, and I will admit, it was not my favorite. But as I grew older, of course my taste changed, and now it is one of my favorite meals, and surprisingly, my kids LOVE this dish. Plus, with cabbage less than a $1 a head, it is budget friendly too!

Stuffed Cabbage Recipe

4.0 from 1 reviews

Stuffed Cabbage Recipe!
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • SAUCE
  • 3 Tbsp. oil (I use coconut oil)
  • 1 cup chopped yellow onion
  • 2 (28 oz) cans crusted tomatoes
  • ¼ cup red wine vinegar
  • ½ cup light brown sugar
  • 1½ tsp. kosher salt
  • ¾ tsp. fresh ground pepper
  • FILLING
  • 2½ lbs. ground beef chuck
  • 3 large eggs, lightly beaten
  • ½ cup chopped yellow onion 1
  • /2 cup bread crumbs
  • ½ cup uncooked brown rice
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper
Instructions
  1. SAUCE
  2. heat the oil in a heavy duty saucepan
  3. add onions and cook over medium heat until translucent
  4. add the rest of the ingredients and bring to a boil
  5. once boiled, turn the heat down to simmer and cook for 30 minutes, uncovered
  6. Remove from heat, and set aside
  7. CABBAGE & FILLING
  8. heat a large pot of water to boil and preheat oven to 350 degrees
  9. remove core from the cabbage
  10. once water comes to a boil, place whole cabbage in the pot for a 1-2 minutes
  11. remove the leaves, one by one with tongs
  12. place leaves on a baking sheet lined with paper towels to allow to drain
  13. in a large bowl, mix ground beef, eggs, onion, bread crumbs, rice salt and pepper until well combined
  14. add 1 cup of the sauce to the filling mixture
  15. with a pairing knife, remove the triangular part of the cabbage leaf, going ⅓ the way up the leave.
  16. place ⅓ cup of filling on each leaf, closest to the top of the leaf
  17. fold the top part over the filling, tucking the sides in as you roll.
  18. put about a cup of sauce on the bottom of a oven safe baking dish
  19. place cabbage rolls, seem side down, over the sauce
  20. spoon remaining sauce to cover rolls
  21. cover and bake for 1 hour.

 


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Comments

  1. I’ve always love stuffed cabbage . Honestly, its been so long since I made it, I’ve forgotten exactly how. Thanks for thr refresher and I pinned it to Foods That Rule! just to be sure.

  2. Maria Iemma says:

    My Mother used to make stuffed cabbage when I was a young child. I have not made them in years…perhaps because her recipe was very involved. Your recipe sounds good and I just might make it this weekend.

  3. I’ve never made stuffed cabbage, but it sounds delicious and budget friendly.

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