Stuffed Whole Cabbage Recipe

5 1 1
Stuffed Whole Cabbage Recipe
Stuffed Whole Cabbage Recipe photo by Taste of Home
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Stuffed Whole Cabbage Recipe

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5 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-3/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-3/4 hours

Ingredients

  • SAUCE:
  • 1 can (28 ounces) tomatoes with liquid, cut up
  • 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
  • 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.
Originally published as Stuffed Whole Cabbage in Country Woman September/October 1994, p29

Nutritional Facts

1 each: 264 calories, 9g fat (3g saturated fat), 65mg cholesterol, 683mg sodium, 31g carbohydrate (14g sugars, 9g fiber), 18g protein.

  • SAUCE:
  • 1 can (28 ounces) tomatoes with liquid, cut up
  • 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
  • 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
  1. 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.
Originally published as Stuffed Whole Cabbage in Country Woman September/October 1994, p29

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jwizardtree User ID: 2239593 11710
Reviewed Nov. 27, 2011

"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!"

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