Stuffed Cabbage
photo by SarikaKisSzentem
- Ready In:
- 3hrs 5mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 head green cabbage
- 59.14 ml short-grain rice (I use River Rice)
- 340.19 g ground pork (ground twice)
- 113.39 g ground chuck
- 4.92 ml salt
- 3.69 ml black pepper
- 1 egg
- 4.92 ml Hungarian paprika (I use Szeged)
- 340.19 g onion (yes - 3/4 lbs.)
- 59.14 ml olive oil
- 680.38 g Heinz ketchup
- water
directions
- Core out the cabbage.
- Bring water to boil in a good sized pot.
- Place cabbage in so cut side will be down in pot.
- 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.
- 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.
- 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.
- Peel and dice onions.
- 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.
- To the onions now add the rice (uncooked). Stir and let cool. The rice will absorb some of the flavor of the sauteed onions.
- In a large bowl, add the meats, seasonings, egg and cooled onion/rice mixture. Mix well.
- Divide meat mixture into 15 portions.
- Place meat mixture in the center bottom portion of the cabbage leaf. Roll up and tuck in the cabbage at both ends.
- 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.
- Add water so that the rolls are covered by at least 1/2" of water.
- Cover with lid or foil and bake at 350 degrees for 2 hours 15 minutes.
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Reviews
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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!
Tweaks
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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!
RECIPE SUBMITTED BY
My hobby is catering and most of all BAKING. Believe it or not I enjoy what I do. Especially so when I can cook for 350 or more for some of our church dinners. Love it, love it, love it. Hopefully some of my recipes will be tried.