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    You are in: Home / Recipes / Stuffed Cabbage Recipe
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    Stuffed Cabbage

    Stuffed Cabbage. Photo by SarikaKisSzentem

    1/1 Photo of Stuffed Cabbage

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    45 mins

    2 hrs 20 mins

    SarikaKisSzentem's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Core out the cabbage.
    2. 2
      Bring water to boil in a good sized pot.
    3. 3
      Place cabbage in so cut side will be down in pot.
    4. 4
      Let 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.
    5. 5
      When 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.
    6. 6
      Pick 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.
    7. 7
      Peel and dice onions.
    8. 8
      In 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.
    9. 9
      To the onions now add the rice (uncooked). Stir and let cool. The rice will absorb some of the flavor of the sauteed onions.
    10. 10
      In a large bowl, add the meats, seasonings, egg and cooled onion/rice mixture. Mix well.
    11. 11
      Divide meat mixture into 15 portions.
    12. 12
      Place meat mixture in the center bottom portion of the cabbage leaf. Roll up and tuck in the cabbage at both ends.
    13. 13
      Now 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.
    14. 14
      Add water so that the rolls are covered by at least 1/2" of water.
    15. 15
      Cover with lid or foil and bake at 350 degrees for 2 hours 15 minutes.

    Ratings & Reviews:

    • on March 31, 2008

      55

      Having revisited this recipe, i have one suggestion ... Wait to chop up the extra cabbage until you finish making all of your rolls. If you tear a leaf or end up with a hole or short end, you can use pieces of the 'extra' under the main leaf like patches. Excellent recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2006

      55

      I made this recipe for a pot luck at church. I doubled the recipe and everyone loved it! 2 changes I made: I substituted celery salt for the plain salt, and used loose sausage instead of the ground pork. Growing up in a Polish household, I ate quite a few stuffed cabbages and this was a treat - it really took me back to a simpler time!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2009

      55

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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
    43%
    Total Fat 23.9 g
    36%
    Saturated Fat 6.6 g
    32%
    Cholesterol 100.8 mg
    33%
    Sodium 1748.0 mg
    72%
    Total Carbohydrate 49.6 g
    16%
    Dietary Fiber 5.0 g
    20%
    Sugars 33.7 g
    135%
    Protein 24.5 g
    49%

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