Stuffed Cabbage

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 tablespoons good olive oil
  • 1 1/2 cups chopped yellow onions (2 onions)
  • 2 (28-ounce) cans crushed tomatoes and their juice
  • 1/4 cup red wine vinegar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup raisins
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 large head Savoy or green cabbage, including outer leaves
  • For the filling:
  • 2 1/2 pounds ground chuck
  • 3 extra-large eggs, lightly beaten
  • 1/2 cup finely chopped yellow onions
  • 1/2 cup plain dried breadcrumbs
  • 1/2 cup uncooked white rice
  • 1 teaspoon minced fresh thyme leaves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
Directions

For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.

Meanwhile, bring a large pot of water to a boil.

Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.

For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.

Preheat the oven to 350 degrees F.

To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.3 178
Amazing recipe, very close to Grandma's!  I made a few changes: I didn't use the raisins, because Grandma never did; I cooked the rice first; and I used two cabbages, to get more flexible outer leaves. I also blanched the cabbage for a bit longer than the "few minutes" required by the recipe -- more like 8-10 minutes. I've made this recipe three times and have served it to guests, all of whom have loved it. item not reviewed by moderator and published
Meat Mixture: We prefer brown rice, so i precooked brown rice using Alton Browns no fail recipe. IT IS no fail, and easy, easy. I sauteed 3 cloves of garlic, 1 onion and 1/2 small green bell pepper (all finely diced) to the meat mixture. Also used NO Breadcrumbs, NO eggs... It is a moist tasty meat mixture. We cut WAY back on the sugar, and substituted 8 crushed gingersnap cookies..... Baked in a pyrex dish (covered) on 360, for 2 hours. item not reviewed by moderator and published
If you make this I would advise either doubling the sauce and boiling two cabbages for their leaves OR making half the stuffing. We ended up making a second cabbage and a second batch of sauce. We now have LOADS! Also the sauce is lovely but a tad sweet. I would cut back on the brown sugar next time. It reminded us of a juicy meat loaf. I thinks kids would like it. We loved it! item not reviewed by moderator and published
Amazing recipe!!! I would not change a thing!!!! item not reviewed by moderator and published
The sauce is delish...I add more stuff to the meat and use meatloaf mix with sauteed celery carrots and onions and garlic and fresh bread soaked in milk in addition to what Ina recommends.. I also use that meat mixture for my stuffed peppers...but I add grated cheese to them. item not reviewed by moderator and published
Yummy! We halved the filling in order to make this work for a vegetarian / omnivore household. My spouse enjoyed the meat version and I loved my version, with chopped mushrooms instead of the meat. We both wanted more sauce, though, and will make more next time. item not reviewed by moderator and published
I honestly hated this. It tasted terrible item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
Can someone explain to me the physics behind stuffing a cabbage??? item not reviewed by moderator and published
I don't know what stuffed cabbage is supposed to taste like. I received a napa cabbage from my CSA and wasn't sure what to do with it. I made this recipe on a whim - I changed only one ingredient. I used ground turkey (7% fat) in lieu of the chuck. As I said, I don't know what stuffed cabbage is supposed to taste like, but this was fantastic. Really delicious. It seemed pretty healthy to me, too. Definitely going into the rotation. item not reviewed by moderator and published

This recipe is featured in:

Winter Produce Guide