Stuffed Cabbage
"This recipe came from a Good Housekeeping cook book, circa 1955. It's very good and has been a family favorite. Real comfort food."
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 large head of cabbage
- 1 lb ground chuck
- 1⁄2 cup uncooked rice
- 1 grated small onion
- 2 eggs
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 sliced large onion
- 2 (8 ounce) cans tomato sauce
- 2 (16 ounce) cans diced tomatoes
- 2 lemons, juice of
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup brown sugar
directions
- Remove 12 large leaves from cabbage. Trim off thick part of each leaf. Dip each leaf in boiling water for a few minutes to soften so they are easy to roll. Heat oven to 375f. Combine meat, rice, grated onion, eggs, 1 tsp salt and 1/4 tsp pepper. Place about two tablespoons of the mixture on each leaf and roll up loosely.Arrange a few remaining cabbage leaves in the bottom of a 9x13 pan. Arrange stuffed cabbage, seam down , and top with sliced onion. Pour on tomato sauce, tomatoes, lemon juice, 1 tsp salt and 1/4 tsp pepper.Bake, covered about 75 minutes.8.
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Reviews
-
Good recipe, but unless you are a vampire, you must add garlic! :-) Also, there was no mention in the directions on when to use brown sugar. I read another review where the person stated to sprinkle it on top of the rolls prior to baking so that is what I did. I love cabbage and this is a great comfort food dish! -
Love this recipe ever since I found it in 1963 "The Good Houskeeping Cookbook" whenever I've made it for company, they leave with a copy of the recipe.
Tweaks
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I use a Dutch Oven and bring to a boil before putting it in the oven. I sprinkle the desired amount of brown sugar on top before I bake as my recipe calls for from the 1963 Good Housekeeping cookbook calls for
RECIPE SUBMITTED BY
Retired firefighter. I like cooking, fishing and photography. This is a great place to do all three.
