Stuffed Whole Cabbage

Name: Stuffed Whole Cabbage
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 8 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes, German Dinner Recipes, German Recipes
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 large head cabbage (4 pounds), such as savoy; 1 medium onion, chopped; 2 teaspoons vegetable oil; 1 pound ground beef; 3/4 cup cooked rice; 1 egg, beaten; 1 teaspoon salt; 1/2 teaspoon pepper; 1-1/4 cups water, divided; 3 tablespoons cornstarch; 2 tablespoons shredded Parmesan cheese

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.

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 large head cabbage (4 pounds), such as savoy
1 medium onion, chopped
2 teaspoons vegetable oil
1 pound ground beef
3/4 cup cooked rice
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups water, divided
3 tablespoons cornstarch
2 tablespoons shredded Parmesan cheese

Directions

Combine sauce ingredients; set aside. Line a medium bowl with cheesecloth, allowing 6-inches to overhang edges of bowl. Place cabbage in bowl with core facing upward; leaving a 1-in. shell, remove core and center of cabbage. Discard core; chop the center cabbage leaves.
In a skillet, cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes; remove from the heat and cool slightly. In small bowl mix together beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper; mix well. Spoon beef mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling.
Place 1 cup water, the remaining chopped cabbage and the remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Cover and bring to a boil. Reduce heat; and simmer, covered until whole cabbage is tender and thermometer inserted in the middle of the cabbage reads 160°, 1 to 1-1/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm.
To thicken sauce, combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly; boil for 2 minutes. Cut cabbage into wedges and if desired, top with fresh thyme and oregano leaves. Serve with sauce and Parmesan cheese.

Nutrition Facts

1 serving: 306 calories, 14g fat (5g saturated fat), 64mg cholesterol, 724mg sodium, 31g carbohydrate (14g sugars, 8g fiber), 17g protein.

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

Reviews

Click stars to rate

Average Rating:

jwizardtree

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!