Stuffed Cabbage

Submitted by Chef eljay

"This recipe came from a Good Housekeeping cook book, circa 1955. It's very good and has been a family favorite. Real comfort food."

 

• Ready In: 1hr 45mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 large head of cabbage
• 1 lb ground chuck
• 1⁄2 cup uncooked rice
• 1 grated small onion
• 2 eggs
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 sliced large onion
• 2 (8 ounce) cans tomato sauce
• 2 (16 ounce) cans diced tomatoes
• 2 lemons, juice of
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup brown sugar

directions

1. Remove 12 large leaves from cabbage. Trim off thick part of each leaf. Dip each leaf in boiling water for a few minutes to soften so they are easy to roll. Heat oven to 375f. Combine meat, rice, grated onion, eggs, 1 tsp salt and 1/4 tsp pepper. Place about two tablespoons of the mixture on each leaf and roll up loosely.Arrange a few remaining cabbage leaves in the bottom of a 9x13 pan. Arrange stuffed cabbage, seam down , and top with sliced onion. Pour on tomato sauce, tomatoes, lemon juice, 1 tsp salt and 1/4 tsp pepper.Bake, covered about 75 minutes.8.

Reviews

[Bill C]

Good recipe, but unless you are a vampire, you must add garlic! :-) Also, there was no mention in the directions on when to use brown sugar. I read another review where the person stated to sprinkle it on top of the rolls prior to baking so that is what I did. I love cabbage and this is a great comfort food dish!

 

[ARLETTE P.]

Love this recipe ever since I found it in 1963 "The Good Houskeeping Cookbook" whenever I've made it for company, they leave with a copy of the recipe.