Stuffed Cabbage Recipes

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Stuffed Cabbage image

Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 15

2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic clove, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish


  • Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
  • In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
  • Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
  • Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
  • In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
  • Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.


Stuffed Cabbage image

Catering is my hobby. Believe it or not! Especially so when I cook for some of our church dinners. This is one of my recipes that is requested so many times. The reason this recipe uses RAW RICE is because it absorbs the flavor of the other ingredients more readily than cooked rice. The rule of thumb when it comes to seasoning your meats is this. One teaspoon of salt per pound of meat. This neither makes it undersalted nor oversalted. Learned this when I went to culinary school. Hope you will try it; at least once. We usually serve potato salad with this, although mashed is wonderful also.

Provided by SarikaKisSzentem

Categories     European

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 head green cabbage
1/4 cup short-grain rice (I use River Rice)
3/4 lb ground pork (ground twice)
1/4 lb ground chuck
1 teaspoon salt
3/4 teaspoon black pepper
1 egg
1 teaspoon Hungarian paprika (I use Szeged)
3/4 lb onion (yes - 3/4 lbs.)
1/4 cup olive oil
24 ounces Heinz ketchup


  • Core out the cabbage.
  • Bring water to boil in a good sized pot.
  • Place cabbage in so cut side will be down in pot.
  • Let simmer several minutes and one by one remove leaves. Pile them on top of each other so that the steam will continue to soften them a bit.
  • When cooled, remove the hard vein of cabbage with a knife so that the leaves are about the same thickness. You should have 18 to 20 leaves.
  • Pick out the 15 nicest and set the rest aside. It may come in handy for "repairs" of the other leaves. Then slice thin. This suggestion was taken by one of the readers.
  • Peel and dice onions.
  • In a medium frypan, place olive oil and the chopped onions. Saute on medium low until the onions have softened quite a bit. Shut heat off.
  • To the onions now add the rice (uncooked). Stir and let cool. The rice will absorb some of the flavor of the sauteed onions.
  • In a large bowl, add the meats, seasonings, egg and cooled onion/rice mixture. Mix well.
  • Divide meat mixture into 15 portions.
  • Place meat mixture in the center bottom portion of the cabbage leaf. Roll up and tuck in the cabbage at both ends.
  • Now retrieve the sliced up left over cabbage and place in on the bottom of a 4 quart ovenproof pot. Layer the rolls on top of this and pour about 2 cups of ketchup on top.
  • Add water so that the rolls are covered by at least 1/2" of water.
  • Cover with lid or foil and bake at 350 degrees for 2 hours 15 minutes.

Nutrition Facts : Calories 492.1, Fat 24, SaturatedFat 6.6, Cholesterol 100.9, Sodium 1748, Carbohydrate 49.6, Fiber 5, Sugar 33.8, Protein 24.6


Valerie's Stuffed Cabbage image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h5m

Yield 12 rolls

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 cups cauliflower rice
1 large head green cabbage
1 pound ground turkey, preferably dark meat
One 14.5-ounce can diced tomatoes, drained
2 tablespoons chopped fresh basil
1 teaspoon Italian seasoning
1 large egg
1 yellow onion, diced
3 tablespoons chopped fresh parsley
4 cloves garlic
One 28-ounce can tomato purée
1/2 teaspoon onion powder


  • Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F.
  • Heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add the cauliflower rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the cauliflower rice has started to soften, about 3 minutes. Turn the heat off and let cool to room temperature.
  • Line a baking sheet with paper towels. Use a paring knife to remove the core from the cabbage. Place the cabbage in the boiling water. Use a rubber spatula to slide under the outer leaf of cabbage and carefully separate it from the head. Use tongs to remove the cabbage leaf to the lined baking sheet. Continue removing leaves in this manner until you have 12. Turn the heat off and reserve the remainder of the cabbage for another use. Set aside the cabbage leaves to cool slightly.
  • Add the ground turkey, cauliflower rice, tomatoes, basil, Italian seasoning, egg, onions and 2 tablespoons parsley to a large bowl. Grate 2 cloves of garlic directly into the bowl and sprinkle the mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Use clean hands to mix the ingredients together until they are well combined. Set aside the mixture.
  • Add the tomato purée, onion powder, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 cup water to a 4-cup measuring cup. Grate the remaining 2 cloves of garlic directly into the measuring cup. Use a fork to whisk the mixture until it is well combined. Pour half of the mixture into the base of a 9-by-13-inch baking dish. Set aside the baking dish and reserved sauce.
  • Place one blanched cabbage leaf on a clean work surface. Use a paring knife to cut a V-shaped notch at the base of the cabbage leaf to remove the thick rib. Spoon 1/3 cup meat mixture in the top third of the cabbage leaf. Roll the top of the cabbage leaf over the meat mixture, then fold the sides in, and continue rolling in a continuous motion to create a roll. Place the roll, seam-side down, in the prepared baking dish. Continue the process with the remaining 11 cabbage leaves.
  • Pour the remaining sauce over the cabbage rolls. Cover the baking dish tightly with foil and transfer to the oven to bake until the meat is cooked through, 55 minutes to 1 hour.
  • Garnish with the remaining tablespoon chopped fresh parsley. Serve with the extra sauce spooned over the cabbage rolls.


Stuffed Cabbage image

This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.

Provided by Barb

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 13h10m

Yield 8

Number Of Ingredients 7

1 large head cabbage
1 pound lean ground beef
1 egg, beaten
1 onion, finely diced
¾ cup cooked white rice
salt and pepper to taste
1 (10.75 ounce) can condensed tomato soup


  • Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
  • Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
  • Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g


Stuffed Cabbage image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 17

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


  • For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
  • Meanwhile, bring a large pot of water to a boil.
  • Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
  • For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
  • Preheat the oven to 350 degrees F.
  • To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.


Stuffed Cabbage with Beef and Rice image

This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad or slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h45m

Number Of Ingredients 11

Coarse salt and ground pepper
1/2 large head green cabbage (1 1/2 pounds), cored
1 tablespoon olive oil
1 large yellow onion, diced small
2 garlic cloves, minced
2 cups crushed tomatoes (from a 28-ounce can)
1 tablespoon sugar
1 tablespoon cider vinegar
3/4 cup cooked long-grain white rice
1/2 pound ground beef chuck
1 large egg, lightly beaten


  • In a large pot of boiling salted water, cook cabbage, turning often, until tender, 15 to 20 minutes. Drain and, with tongs, gently separate leaves. Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside. Shred remaining cabbage and place in an 8-inch square baking dish set on a baking sheet.
  • Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Transfer half the onion mixture to a large bowl. Add tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil. Reduce heat and simmer 10 minutes. Spread 1 cup tomato sauce on top of shredded cabbage in dish.
  • To bowl with onion mixture, add rice, ground beef, and egg and season with salt and pepper. With your hands, mix well, then divide into 8 portions. Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one larger leaf if necessary. Place a portion of beef in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to baking dish. Top with remaining sauce, cover dish with foil, and bake on sheet 40 minutes. Remove foil and bake until sauce is bubbling, about 10 minutes.

Nutrition Facts : Calories 344 g, Fat 16 g, Fiber 7 g, Protein 16 g


Stuffed Cabbage Rolls Recipe by Tasty image

These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They're easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.

Provided by Kiano Moju

Categories     Dinner

Time 2h

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 cloves garlic, minced
28 oz crushed tomato, 1 can
1 tablespoon paprika
1 ½ teaspoons chili powder
1 teaspoon ground cumin
salt, to taste
black pepper, to taste
1 lb ground beef
salt, to taste
black pepper, to taste
1 teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
½ cup white rice, uncooked medium grain
1 green cabbage, core removed
sour cream, for serving
fresh cilantro, for garnish


  • In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
  • Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
  • In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
  • Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
  • Preheat the oven to 350°F (180°C) for 45 minutes.
  • Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
  • Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
  • Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
  • Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
  • Spoon the remaining tomato sauce over the cabbage rolls.
  • Cover the dish tightly with foil and bake for 45 minutes.
  • Enjoy!

Nutrition Facts : Calories 551 calories, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 38 grams, Sugar 18 grams


Nana's Stuffed Cabbage image

Provided by Michelle Slatalla

Categories     dinner, main course

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 15

1 head of cabbage
3/4 pound ground beef
2 tablespoons uncooked rice
2 onions, 1 grated and 1 sliced
1 1/2 teaspoons ketchup
1 egg
pepper to taste
1 large can tomatoes
1 large can tomato soup (or sauce)
1/2 cup brown sugar
Lemon juice to taste
About 6 ginger snaps


  • Boil cabbage in water about 15 to 20 minutes. Drain and cool.
  • In a bowl, mix the ground beef, rice, grated onion, ketchup and egg, and season with salt and pepper.
  • In another bowl, combine canned tomatoes, tomato soup, brown sugar and lemon juice.
  • Separate cabbage leaves and roll about 2 to 3 tablespoons of the beef mixture into each leaf, tucking in the sides. If you have leftover beef, roll it into tiny meatballs.
  • Pour some of the tomato mixture into a deep pot. Crumble a handful of ginger snaps into it, then cover with a layer of rolled cabbage leaves (and tiny meatballs, if you have any), then one layer of sliced onion rings. Repeat until all cabbage rolls are used.
  • Cook on low heat, covered, about 2 1/2 hours. When nearly finished, prepare buttered noodles, and serve with stuffed cabbage.


Stuffed cabbage image

Delicious stuffed cabbage leaves, quick and easy.

Provided by lilithc

Time 1h30m

Yield Serves 4

Number Of Ingredients 10

1 big cabbage
2 red onions
1/2 a packet of barboiled rice
1 large lemon
500gr pork mince
2 egg yolks
2 dutch crispbakes
Finely chopped dill
250gr olive oil
Salr and pepper (depends upon judgement)


  • Wash the cabbage and separate the leaves. In a large sausepan boil the leaves until soft, remove the cabbage from the heat and drain.
  • Put the mince meat in a large bowl, add two tbs of olive oil in the mix, then brake the crispbakes and add them as well. Finely chop the onions and add them to the mix also. Using your hands mix the ingredients together.
  • Pour some olive oil to a frying pan, enough to cover the base of the pan. Once heated add your mince and stir untill your mince becomes a lighter colour. Remove from the heat.
  • Once you have taken the mince of the heat add the rice and the dill to the mix, mix the ingredients together using your hands. Take the cabbage leaves and start putting some of your mix in the centre of each leaf and make into a little parcel, repeat this procedure untill all your leaves are filled with the mix.
  • Once your parcels are ready, in a large pan stuck them together starting from the sides and building towards the cenre of the pan one on top of the other. Once your pan is covered with your stuffed parcels add water and some olive oil and cover with a large plate which should be placed upside down. Bring to the boil and leave them for 45min, adding a little bit of water when needed.
  • Whilst boiling take a large bowl and put in the 2 egg yolks and the juice of one large lemon, beat the mixture with a fork, fill two cups of juice from your pan and add the as well in the mix. Once ready pour slowly and carefully on top of your stuffed parcels.


Polish Stuffed Cabbage image

Stuffed cabbage rolls. I am 100 percent Polish, and this is my mom's recipe. Use regular rice, not instant.

Provided by Christa

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 1h30m

Yield 6

Number Of Ingredients 10

1 medium head cabbage
water to cover
1 pound ground beef
1 cup cooked rice
garlic powder to taste
1 egg
1 (12 fluid ounce) can tomato juice
1 tablespoon vinegar
1 tablespoon white sugar
water to cover


  • Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
  • In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
  • Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

Nutrition Facts : Calories 331.2 calories, Carbohydrate 19.6 g, Cholesterol 95.3 mg, Fat 21.2 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 8.5 g, Sodium 253.2 mg, Sugar 9.1 g


Beef Stuffed Cabbage Rolls image

We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters-I like to serve it with corn bread muffins.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 12

1 medium head cabbage
1 to 1-1/4 pounds ground beef
1 cup cooked rice
1 small onion, chopped
1 large egg, lightly beaten
2 teaspoons salt-free seasoning
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 can (16 ounces) tomato sauce
4 teaspoons brown sugar
1/4 cup water
1 tablespoon lemon juice or vinegar


  • Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 423mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.


Braised stuffed cabbage image

Slow-cooked cabbage leaves stuffed with a tasty rice mixture make a hearty veggie main, or an unusual side dish

Provided by Mary Cadogan

Categories     Dinner, Vegetable

Time 1h45m

Yield Serves 3 as a main, 6 as a side dish

Number Of Ingredients 11

6 large cabbage leaves (Savoy is perfect)
2 tbsp olive oil
1 onion , finely chopped
2 tsp finely chopped rosemary
1 celery stick, chopped
140g mixed basmati and wild rice (we like Tilda)
140g cooked chestnut , roughly chopped
50g fresh or frozen cranberry
300ml vegetable stock
1 tbsp balsamic vinegar
1 tsp clear honey


  • Heat oven to 180C/fan 160C/gas 4. Remove the tough central stalk from the cabbage leaves. Bring a large pan of salted water to the boil, add the cabbage, then cook for just 1-2 mins until the leaves are starting to wilt. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel.
  • Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned. Add the rosemary and celery, then cook for 8 mins more. Stir in the rice, then cook for a min or so until the grains are glistening. Remove from the heat, stir in the chestnuts and cranberries, then season.
  • Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling. Put in a single layer in a large, oiled, shallow ovenproof dish with the join underneath. Fill the remaining leaves in the same way. Mix the stock, vinegar and honey, then pour over the cabbage. Cover the dish tightly with foil, bake for 1 hr, uncover, then cook for a further 15 mins.

Nutrition Facts : Calories 349 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 12 grams sugar, Protein 8 grams protein, Sodium 0.19 milligram of sodium


Baked Stuffed Cabbage image

This is an easy to make Stuffed Cabbage recipe. The Recipe comes from "The New Family Cookbook for People with Diabetes".

Provided by Barb G.

Categories     Vegetable

Time 1h20m

Yield 8 cabbage rools, 4 serving(s)

Number Of Ingredients 9

8 large green cabbage leaves
1 lb lean ground beef
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 clove garlic, minced
1 pinch cayenne pepper
1 (8 ounce) can tomato sauce


  • Preheat oven to 375 degrees, prepare a flat baking dish or casserole with nonstick pan spray.
  • Blanch the cabbage leaves by immersing them in a pot of boiling water for 1 minute; drain and pat the leaves dry.
  • Combine the beef, onion, parsley,salt, thyme,garlic, and pepper,Mix Well, Divide the meat into 8 equal portions on the cabbage leaves;Roll or fold the leaves around filling; Secure each cabbage roll with wooden toothpicks.
  • Place the rolls seam side down in the prepares baking dish; pour tomato sauce over the rolls; bake, covered 50 to 60 minutes.


Stuffed Whole Cabbage image

My husband's fantastic about trying new recipes-like this one I experimented with before getting just right! -Wyn Jespersen, Suffield, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 21

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


  • 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 up. Remove core and center of cabbage, leaving a 1-in. shell. Discard core; chop center cabbage leaves. , Heat large skillet over medium heat; add oil. Cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes. Remove from the heat and cool slightly. In a small bowl, combine beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper. Spoon mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling. , Place 1 cup water, remaining chopped cabbage and remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Bring to a boil. Reduce heat; simmer, covered, until whole cabbage is tender and a thermometer inserted in the middle of the cabbage reads 165°, 1 to 1-1/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm. , Combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly. Boil until thickened, about 2 minutes. Cut cabbage into wedges; serve with sauce and Parmesan cheese. If desired, sprinkle with fresh thyme and oregano leaves.

Nutrition Facts : Calories 306 calories, Fat 14g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 724mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 8g fiber), Protein 17g protein.

More about "stuffed cabbage recipes"

2022-01-07 In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute. Make filling: In a large bowl, combine ground meats, 1 cup sauce, rice, bread …
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2015-10-16 Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce.
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2021-03-03 Heat a large skillet over medium heat and add oil. Cook onion, garlic, and 1 cup of chopped cabbage until tender, 4-5 minutes. Remove from the heat and cool slightly. In a medium bowl, combine beef, onion mixture, Worcestershire sauce, 1 cup of sauce, rice, egg, salt and pepper, dried Italian herbs, rosemary.

2018-09-20 Gently lay cabbage rolls, seam side down, into simmering sauce and simmer for 1 ½ hours in a covered pot. You can also bake the stuffed cabbage in a covered pot or baking dish, for 1 ½ hours in a preheated 350°F oven. Serve hot immediately or store, covered, in the fridge for up to 48 hours or in the freezer for two months. CABBAGE PREP NOTE:

2021-08-08 Prepare for baking: Thereafter, preheat the oven to 350 degrees Fahrenheit and lightly grease a 9×13 baking pan. Bake: Pour half of the sauce into the bottom of the pan and line up the cabbage rolls seam side down. Then, pour the remaining sauce on top and cover the pan with foil. Finally, bake until thoroughly cooked.

Simmer gently until thickened, about 15 minutes. Preheat the oven to 180°C/Gas Mark 4. If the midribs of the cabbage leaves are thick, pare the thickest part down a bit with a vegetable peeler. Bring a pan of lightly salted water to the boil and blanch the cabbage leaves for 2–3 minutes. Drain and refresh under the cold tap, then pat the ...

2021-12-22 Soak the leaves in hot water in a large bowl until they are limp and pliable. Chop half of the remaining cabbage and add this to the beef and rice mixture. Roll up about 1/4 cup of the meat mixture in each cabbage leaf. Reserve any remaining meat mixture. At this point, preheat the oven to 350 F.

2021-11-30 Directions. Step 1) – First of all, boil the potatoes in plenty of water. When the potatoes are cooked – it will take about 30/40 minutes depending on the size – mash them in a bowl with a potato masher. Step 2) – Meanwhile prepare the cabbage. Discard the outermost leaves, the largest and dark green ones.

Ingredients 1 large head green cabbage (about 4 1/2 pounds) 1 cup white wine vinegar 7 tablespoons extra-virgin olive oil 2 large onions, chopped 3/4 cup long-grain white rice 6 cups chicken stock (see here) One 35-ounce can whole San Marzano tomatoes, crushed by hand 2 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground pepper

2010-10-14 Drain and pat dry with a towel. Step 4. Break the bread into crumbs in a bowl, pour over the milk and set aside to soften. Heat the butter and olive oil in a skillet and gently fry the onion and shallot until transparent, about 5 minutes. Add the garlic, mushrooms, chopped cabbage, and thyme. Cook another five minutes.

Serves: 4 to 6 Preparation Trim outer leaf or two and core of cabbage and place in pot, cover with water and bring to boil, add salt and boil 15 minutes, cool. Carefully peel 16 leaves and use kitchen scissors or paring knife to trim the tough bottom of the vein of each large leaf of cabbage. Chop or shred core and save for a warm slaw or a soup.

2022-04-11 From the center of the cabbage, shave off smaller leaves and finely chop about 1 cup. Use the rest in a soup later in the week or for a warm slaw salad. Place rice in a large bowl, soak with wine and stock and let stand 20 minutes. Add beef and pork, season with salt and pepper and add spices, cheese, EVOO and egg, then combine.

2016-01-26 Pre-heat the oven to 375 degree F. Mix the rice, grated onion, eggs, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add the beef and combine all the ingredients with your hands. Make small meatballs between golfball and baseball-sized. Set them aside on a plate.

2022-04-25 Stuffed Cabbage Rolls Give Recipe scallions, salt, garlic, tomatoes, dry mint, thyme, water, parsley and 9 more Stuffed Cabbage Rolls The Country Cook small onion, fresh chopped parsley, cabbage, sugar, freshly chopped parsley and 22 …

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Remove any tough stems from cooked leaves. Preheat oven to 350 degrees. In a medium bowl combine rice, egg, milk, onion, ground beef, garlic, salt, and pepper. Set aside. In a separate large bowl combine the tomato sauce, tomato soup, brown sugar, lemon juice, Worcestershire sauce, salt, and pepper to taste. S.

2020-02-05 Instead of steaming the cabbage in the microwave, you can boil the cabbage in a pot of water until tender. Bring 2 cups of water and 1 tablespoon of vinegar to a boil, and then add the cabbage (stem-side-down). Boil for 10 minutes; turn the cabbage over, and continue cooking for 4 more minutes (or until soft).

Mix the fried onions with all the remaining ingredients to make the stuffing. Season with salt and pepper. To stuff the cabbage, lay one of the largest cabbage circles on a board and spread with...

2021-02-11 Cook and Serve the Rolls. Heat the oven to 350 F. Place the cabbage rolls, seam down, on top of the chopped cabbage in the casserole dish or Dutch oven. Season each layer with salt and pepper. The Spruce. Pour the beef stock over the rolls, cover, and place in the oven.

2021-09-13 Stuffed Cabbage With Lemony Rice and Sumac. (Photo: Laura Murray; food styling by Rebecca Jurkevich; prop styling by Sophie Strangio for Bon Appétit) This filling is a fragrant and tart mix of warm rice, buttery pine nuts and lemony sour sumac. (Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets ...

Pack a small amount of mixture in the center of each leaf—do not overstuff. Roll leaf starting at the stem—fold sides inward. In a bowl, mix the can of tomatoes with brown sugar. Pour mixture over cabbage rolls. Then add the tomato juice to cover rolls. Bake at 350˚F for 1 to 1½ hours. Beef & pork should be fully cooked—if it’s pink ...

2022-01-19 Watch the video for a visual tutorial. In a medium bowl, whisk together the tomato paste, tomato sauce, and broth. Add any additional herbs if desired. Spread a small amount of the sauce mixture into the bottom of a 9"x13" casserole dish. Lay the cabbage rolls in an even layer on the bottom of the pan then cover with remaining sauce. Cover the ...

2021-12-15 Place the cabbage leaves on a cutting board and make a V-shaped cut at the bottom of each leaf, to cut out the thickest part of the center rib. In a large bowl, combine the ground beef, pork, onion, egg, milk or cream, breadcrumbs, rice, parsley, salt and pepper. Mix gently to combine. Preheat the oven to 350 degrees.

2020-12-16 Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large saucepan, bring 1 inch of water to a boil over high heat. Place cabbage in water, cored-side down; cover pan, and reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside.

Add the eggs, cheese, parsley, salt, and pepper. Mix. Spoon the prepared ground meat and vegetable mixture into the cabbage leaves. Use the plastic wrap to close the leaves and to form a ball. Tie with kitchen thread. Put in a saucepan, pour in the broth, and cover with a lid. Bake for 60 minutes at 180°C / 350°F.

2017-07-06 Remove the foil and the plastic wrap. Transfer the stuffed cabbages to a lightly sprayed baking dish. Add in some tomato soup on the bottom, place in the cabbage rolls, top with a little more tomato soup. Preheat the oven to 350F, rack in …

2022-02-16 Slice the cabbage into 1/2 inch shreds. Put the cabbage in a large microwave safe bowl and add a splash or two of water. Microwave on high, covered, for 4 minutes. Drain well. Layer the casserole with half the cabbage on the bottom, followed by half the meat sauce.

2022-03-25 STEP 5: Add water and tomato paste to a small saucepan and season with salt, malic acid, and sugar. Add oil and whisk over medium heat until the tomato paste is dissolved and the sauce comes to a boil. STEP 6: Pour sauce over stuffed cabbage, cover the pot, and bake for one hour or until the rice is tender.

2017-03-03 Step 2. Melt butter in a large Dutch oven over medium heat until foamy. Add onion mixture and bay leaves and cook, stirring often, until onion is translucent and starting to brown, about 5 minutes ...

2019-02-25 Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage. Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine. Lay each cabbage leaf on a flat surface.

Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins. 2. Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, herbs, spices, oil, ½ can of tomato sauce and ¼ cup water. Mix together with a spoon. 3. Prepare a Dutch oven or cooking pot.

Greek stuffed cabbage rolls recipe in lemon sauce (lahanodolmades / lahanodolmathes) in advanced, boiled, heartwarming dishes, intermediate, lemony specials! pork stuffed cabbage rolls recipe, main courses, mainland greece, our hand picked recipes, sunday family meal ideas, traditional greek christmas recipes, traditional greek soup recipes, weekend family meal …

2022-05-02 Vegetarian Stuffed Cabbage Rolls Recipe - Healthier German Stuffed Cabbage Rolls Masala Herb. salt, butter, heavy cream, nutmeg, milk, …

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