Cabbage Stuffed With Two Meats

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“Tasty and nutritious A great dish to warm the tummy in the winter!”
1hr 20mins

Ingredients Nutrition


  1. Combine half the onion and garlic, all of the carrot and 1 cup of stock in a large saucepan.
  2. Bring to a boil.
  3. Reduce heat and simmer, uncovered, until the vegetables are very soft.
  4. Add remaining stock, the wine, tomato sauce, 1 teaspoon thyme and 1/2 teaspoon salt.
  5. Simmer over very low heat.
  6. Meanwhile, prepare the cabbage rolls.
  7. Put the whole head of cabbage in a large pot of boiling water.
  8. Boil for about 5 minutes until leaves are loosened.
  9. Remove cabbage and carefully peel off 12 leaves.
  10. Return these to the boiling water and cook until soft, about 5 more minutes.
  11. Remove from pot and drain carefully so they remain whole.
  12. Chop enough of the remaining cabbage to make 1 cup.
  13. Heat oil in a frying pan over medium heat.
  14. Add remaining onion and cook until soft, about 5 minutes.
  15. Add remaining garlic and cook 1 minute.
  16. Add 1/2 teaspoon thyme and the marjoram and stir briefly.
  17. Combine this mixture with the ground meats, rice, and chopped cabbage.
  18. To this add 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon thyme.
  19. Form meat mixture into 12 ovals.
  20. Cut large rib from each of the 12 cabbage leaves.
  21. Put 1 meat oval on each leaf and roll up half way.
  22. Fold 2 ends in and finish rolling Place in large casserole dish.
  23. Cover with tomato sauce mixture and cover with foil.
  24. Bake in 350 degree oven for about an hour.

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