Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

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

Ingredients
Amt.	Measure	Ingredient



1	head	Cabbage
16	ounces	ground pork
1/2	pound	ground beef
2	small	Onion, chopped
2	sprigs	Spices, dill weed, fresh
3	cloves	garlic minced
3	tablespoon	parsley flakes
1	can (16 fl oz)	tomatoes canned, diced
1	cup	White rice (uncooked)
1	large	eggs
2	cup	tomato sauce
1	can (10.75 oz)	campbells cream of tomato soup

Steps

Sequence	Step

1	Boil cabbage leaves about 2 minutes or until soft. (See note below for removing leaves). Set aside to cool.
2	Preheat oven to 350 degrees.
3	Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
4	Cook beef, pork (or turkey), onions, garlic and seasonings until no pink remains. drain any fat.
5	Add in rice, diced tomatoes, 1/3 cup of tomato/pasta sauce, salt
6	Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan.
7	emove 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.
8	Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving
9	Note: 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.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact