Stuffed Cabbage

Stuffed Cabbage

110

"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
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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:
  • 95 mg
  • 32%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  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.)
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Reviews

110
  1. 132 Ratings

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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 W...

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...

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...