“Good, Simple, healthy food. Found this is a recent issue of Guideposts. Looked good so I had to try it. Guess what? It is good and is now on my list as a comfort food. I imagine that there are as many recipes for Stuffed Cabbage as there are Cooks out there feeding people who relish Pleasant, satisfying meals.”
READY IN:
2hrs
SERVES:
6-8
YIELD:
3 per person
UNITS:
US

Ingredients Nutrition

Directions

  1. Core cabbage and place in a large pot of boiling water, cover and cook 5 to 8 minutes until soft enough to pull off the leaves Repeat till all the large leaves are removed.
  2. Sauté onion in oil till transparent.
  3. In a large bowl, mix meat, onion, rice, egg, salt & pepper.
  4. Place heaping tablespoon of meat mixture on each leaf.
  5. Fold sides over filling while rolling leaf around filling.
  6. Chop remaining cabbage and place half in the bottom of a Dutch oven.
  7. Layer cabbage rolls then cover with remaining chopped cabbage.
  8. Combine tomato soup with water, stir till smooth, then pour over cabbage and rolls.
  9. Cover; bring to a boil then reduce heat and simmer 1 1/2 hours.

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