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Stuffed Whole Cabbage

Stuffed Whole Cabbage
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.
8 ServingsPrep: 30 min. Cook: 1-3/4 hours

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.
© Taste of Home 2013

2 of 2

Stuffed Whole Cabbage (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013