Stuffed Cabbage
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1 large head of cabbage (3 to 3 1/2 lbs)
- add water, to cover cabbage
- 1 teaspoon salt
- 1 lb mixed ground veal or 1 lb ground beef
- 1 1⁄4 cups milk
- 2⁄3 cup breadcrumbs
- 4 teaspoons finely chopped onions
- 1⁄2 cup brown rice (optional)
- 2 1⁄2 teaspoons salt
- 1 teaspoon nutmeg
- 3 tablespoons butter
- 3 tablespoons flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon cardamom
- 2 cups milk
directions
- Rinse and cut core from cabbage.
- Put cabbage in pot and boiling water to cover and 1 tsp salt.
- Cover and simmer about 5 minutes, or until leaves are softened.
- Carefully separate cabbage leaves and set aside on paper towel to drain.
- Filling.
- Mix together veal or beef, 1/2 cup rice, 1 1/4 cups milk, bread crumbs, onion, 2 1/2 tsp salt and nutmeg.
- Cabbage Rolls.
- Place a small cabbage leaf in the center of a large leaf.
- Drop about 1/2 cup of meat mixture onto the center of each small leaf.
- Roll each leaf, tucking ends in toward center.
- Fasten with tooth picks.
- Bring water and salt to boil in pot.
- Add cabbage rolls one at a time so water continues to boil.
- Reduce heat, cover and cook 30 minutes, or until tender.
- Carefully remove rolls with a slotted spoon.
- Remove tooth picks.
- Place rolls in a serving dish and serve with gravy and lingonberry preserves.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
litldarlin
Merrillville, Indiana
Love to try different recipes that I've never done before. Nothing to spicy or exotic and if I have all the ingredients I will try to make it. I love this website and all the different chefs on here. I also like to tweak my own recipes that I've posted after I read other chefs tweaks of my recipes. It helps me to be a lot more courageous in trying new recipes on myself. Thank you to all the chefs on Food.com