1/1 Photo of Stuffed Cabbage
3 hrs 5 mins
2 hrs 20 mins
Catering is my hobby. Believe it or not! Especially so when I cook for some of our church dinners. This is one of my recipes that is requested so many times. The reason this recipe uses RAW RICE is because it absorbs the flavor of the other ingredients more readily than cooked rice. The rule of thumb when it comes to seasoning your meats is this. One teaspoon of salt per pound of meat. This neither makes it undersalted nor oversalted. Learned this when I went to culinary school. Hope you will try it; at least once. We usually serve potato salad with this, although mashed is wonderful also.
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Units: US | Metric
- 1Core out the cabbage.
- 2Bring water to boil in a good sized pot.
- 3Place cabbage in so cut side will be down in pot.
- 4Let simmer several minutes and one by one remove leaves. Pile them on top of each other so that the steam will continue to soften them a bit.
- 5When cooled, remove the hard vein of cabbage with a knife so that the leaves are about the same thickness. You should have 18 to 20 leaves.
- 6Pick out the 15 nicest and set the rest aside. It may come in handy for "repairs" of the other leaves. Then slice thin. This suggestion was taken by one of the readers.
- 7Peel and dice onions.
- 8In a medium frypan, place olive oil and the chopped onions. Saute on medium low until the onions have softened quite a bit. Shut heat off.
- 9To the onions now add the rice (uncooked). Stir and let cool. The rice will absorb some of the flavor of the sauteed onions.
- 10In a large bowl, add the meats, seasonings, egg and cooled onion/rice mixture. Mix well.
- 11Divide meat mixture into 15 portions.
- 12Place meat mixture in the center bottom portion of the cabbage leaf. Roll up and tuck in the cabbage at both ends.
- 13Now retrieve the sliced up left over cabbage and place in on the bottom of a 4 quart ovenproof pot. Layer the rolls on top of this and pour about 2 cups of ketchup on top.
- 14Add water so that the rolls are covered by at least 1/2" of water.
- 15Cover with lid or foil and bake at 350 degrees for 2 hours 15 minutes.
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Nutritional Facts for Stuffed Cabbage
Serving Size: 1 (318 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 492.0
- Calories from Fat 215
- Total Fat 23.9 g
- Saturated Fat 6.6 g
- Cholesterol 100.8 mg
- Sodium 1748.0 mg
- Total Carbohydrate 49.6 g
- Dietary Fiber 5.0 g
- Sugars 33.7 g
- Protein 24.5 g