Stuffed Cabbage

Stuffed Cabbage

110
Christa 0

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

Ingredients 1 h 30 m {{adjustedServings}} servings 331 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.)
Tips & Tricks
Kelsey's Favorite Stuffed Green Peppers

Peppers stuffed with rice, sauce, and seasoned beef and topped with cheese.

How to Make Corned Beef and Cabbage

See how to make the official meal of St. Patrick’s Day.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 110

  1. 132 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
mark
11/27/2007

GREAT RECIPE JUST LIKE GRANDMA GOLUB'S. INSTEAD OF BOILING CABBAGE IT IS MUCH EASIER IF YOU PLACE THE CABBAGE HEAD IN THE FREEZER LET IT FREEZE THEN TAKE OUT AND LET THAW. THE LEAVES PULL OFF WITH EASE THEN STUFF.

amelia
10/30/2006

With a few twists (used fresh garlic, added 1 tsp sea salt to meat mixture, used spaghetti sauce instead of tomato juice, and baked at 350 for 1 1/2 hours)this turned out scrumptious. This is a fun recipe to experiment with--you are pretty much guaranteed a good result. The perfect comfort food for the fall and winter. Great as leftovers!

Tara
9/25/2003

This was a great recipe, thank you for sharing it. However, i added garlic salt, fresh green pepper, and fresh tomato to the meat. Next time i will add some ground sausage. I also baked it at 350 for 1-1/2 hrs. instead of cooking it on stove top.