Whole Stuffed Cabbage

Recipe by Dee514
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READY IN: 2hrs 15mins
SERVES: 6

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare tomato sauce: In a 3 quart saucepan combine first 6 ingredients.
  • Over high heat, heat to boiling.
  • Reduce heat to low, simmer covered for about 20 minutes.
  • While sauce is cooking, prepare cabbage.
  • Discard any tough outer leaves from cabbage, then carefully remove 2 large leaves and set aside.
  • Cut out the stem and center of the cabbage, leaving a 1 inch thick shell.
  • Dice the cabbage you removed from the center of the head.
  • In a 5 quart Dutch oven, over medium heat, cook ground beef, onion, garlic, salt, pepper and 1 cup diced cabbage until meat is browned and cabbage is tender (about 15 minutes).
  • Stir in rice and 1 cup of tomato sauce, remove from heat.
  • Fill cabbage shell with meat mixture.
  • Cover the opening with reserved cabbage leaves, and tie with clean string.
  • In same dutch oven, stir in water, scraping to loosen brown bits.
  • Add remaining diced cabbage and tomato sauce to pan.
  • Place stuffed cabbage head (stem-end down) in sauce; over high heat, heat to boiling.
  • Reduce heat to low and simmer, basting occasionally, until cabbage is tender (about 1 1/2 hours).
  • When done, remove from Dutch oven and place cabbage in a deep platter, remove string.
  • Spoon sauce over cabbage, slice cabbage head into wedges to serve.
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