Total Time
Prep 30 mins
Cook 1 hr 30 mins

Good, Simple, healthy food. Found this is a recent issue of Guideposts. Looked good so I had to try it. Guess what? It is good and is now on my list as a comfort food. I imagine that there are as many recipes for Stuffed Cabbage as there are Cooks out there feeding people who relish Pleasant, satisfying meals.

Ingredients Nutrition


  1. Core cabbage and place in a large pot of boiling water, cover and cook 5 to 8 minutes until soft enough to pull off the leaves Repeat till all the large leaves are removed.
  2. Sauté onion in oil till transparent.
  3. In a large bowl, mix meat, onion, rice, egg, salt & pepper.
  4. Place heaping tablespoon of meat mixture on each leaf.
  5. Fold sides over filling while rolling leaf around filling.
  6. Chop remaining cabbage and place half in the bottom of a Dutch oven.
  7. Layer cabbage rolls then cover with remaining chopped cabbage.
  8. Combine tomato soup with water, stir till smooth, then pour over cabbage and rolls.
  9. Cover; bring to a boil then reduce heat and simmer 1 1/2 hours.
Most Helpful

This was absolutely wonderful! The flavors all married together beautifully, the meat was seasoned well (I love the addition of rice to the meat), and overall, I felt comforted and satisfied (as advertised)! I made exactly as posted to maintain authenticity, expecting to want to tweak it a little the second time, but this is the first recipe I have found that I would leave just as is. Probably won't go on our regular rotation because DH is not a huge fan of cabbage (though even he liked the cabbage with the other ingredients, just not by itself), but I will put it on my list for when he goes out of town! *Note: My pot was too small for all the meat mixture, so I grilled up some patties using the extra meat for us to munch on while we waited, and those were good too! Thanks for sharing. Made for PAC Spring 2009.

PianoCook March 31, 2009