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Recipes - Stuffed Cabbage

Recipe Name

Stuffed Cabbage

Submitted by soci404
Recipe Description Served as a staple in Eastern Europe and Russia, this cuisine typically consists of pork and beef, is wrapped in cabbage leaves, served in a pan, and drenched in a tomato based sauce
Quantity 1 Quantity Unit 9x13 pan Servings  
Prep Time (minutes) 20 Cook Time (minutes) 105 Ready In (minutes) 125
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
headCabbage
16
ouncesground pork
1/2
poundground beef
2
smallOnion, chopped
2
sprigsSpices, dill weed, fresh
3
clovesgarlic minced
3
tablespoonparsley flakes
1
can (16 fl oz)tomatoes canned, diced
1
cupWhite rice (uncooked)
1
largeeggs
2
cuptomato sauce
1
can (10.75 oz)campbells cream of tomato soup
Steps
Sequence Step
1Boil cabbage leaves about 2 minutes or until soft. (See note below for removing leaves). Set aside to cool.
2Preheat oven to 350 degrees.
3Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
4Cook beef, pork (or turkey), onions, garlic and seasonings until no pink remains. drain any fat.
5Add in rice, diced tomatoes, 1/3 cup of tomato/pasta sauce, salt
6Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan.
7emove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See note for small leaves). Repeat with remaining cabbage.
8Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving
9Note: To remove leaves from head of cabbage, cut approx 1/4" off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves. Note, if you have some smaller leaves and still have filling leftover just overlap the leaves as needed. The rolls will still cook up perfectly.






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