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Stuffed Whole Cabbage Recipe

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My husband's great about trying new recipes—like this one I experimented with before getting just right! We're the parents of a girl, 6 and a boy, 4.

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Stuffed Whole Cabbage Recipe

Prep: 30 min. Cook: 1-3/4 hours

Yield: 8 Servings

30 105 135

Ingredients

SAUCE:
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 garlic clove, minced
1-1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon brown sugar
1/2 teaspoon salt
FILLING:
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 large head cabbage (4 pounds)
3/4 cup cooked rice
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
2-1/4 cups water, divided
3 tablespoons cornstarch
2 tablespoons shredded Parmesan cheese

Directions

Combine sauce ingredients; set aside. In a skillet, cook beef and onion until meat is browned and onion is tender; remove from the heat and drain.
Leaving a 1-in. shell and the core intact, cut out and chop the inside of the cabbage. To beef, add 1 cup chopped cabbage, 1 cup sauce, rice, egg, salt and pepper; mix well. Spoon into cabbage shell.
Place 2 cups water, the remaining chopped cabbage and the remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, meat side up. Cover and bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until whole cabbage is tender. Remove cabbage to a serving platter and keep warm.
Combine the cornstarch and remaining water; add to Dutch oven. Bring to a boil, stirring constantly; boil for 2 minutes. Pour over the cabbage; sprinkle with Parmesan cheese. Cut into wedges to serve. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 264 calories, 9 g fat (3 g saturated fat), 65 mg cholesterol, 683 mg sodium, 31 g carbohydrate, 9 g fiber, 18 g protein.

Originally published as Stuffed Whole Cabbage in Country Woman September/October 1994, p29

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Stuffed Whole Cabbage

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Reviewed on Nov. 27, 2011 by jwizardtree

This is a great alternative to the traditional rolled stuffed cabbage leaves. It is quick and easy to prepare and you can make it in your crock pot or 325 degree oven for a longer cooking period. I have made this many times and added a dash of Worcestershire sauce and a sprinkle of ground allspice....DELICIOUS!