Stuffed cabbage and tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Onions, raw, 3 medium (2-1/2" dia), choppedOlive Oil, 5 1tsp Ground Pork, 16 oz Ground beef, 24 oz *Brown Rice, long grain, 3 cups DRY(ingredient list reflects 6 cups cooked for proper nutritional values)Egg, fresh, 3 large Tomato Fresh - Plum - 62 g (11 calories), 800 gram Cabbage, fresh, 1 head, large (about 7" dia) Pepper, black, 1 tsp Canned diced tomato, no salt added, 1.75 cup French's Worchestershire Sauce, 6 tsp Tomato Sauce, 3 cup Water, tap, 3 cup Basil, 25 leaves, chopped Parsley, 15 sprigs, chopped
Core head of cabbage, steam in a pot, set aside to cool
Once cabbage is cool enough to handle, separate leave and cut the thick spine off so that they are easier to roll
Core tomatoes
Slice off top of tomato to create a cap for stuffed tomato
Gut the insides of the tomatoes, save the shell and the insides of the tomatoes
Chop the insides of the tomatoes and set aside
Heat pan and add olive oil
Add chopped onions to pan, saute until translucent, cool slightly
In a large bowl, combine ground pork, ground beef, dry rice, chopped basil, chopped parsley, Worcestershire sauce, black pepper, eggs, and sauteed onions (slightly cooled so eggs don't cook)
Stuff cabbage leaves and plum tomatoes with meat mixture.
Make balls out of any leftover meat
Layer in crock pot
Add the insides of the plum tomatoes, can of diced tomatoes, tomato sauce, and water to crock pot (may add more or less water to cover stuffed cabbage).
Cook on high for 5 hours in crock pot
Serve and enjoy
TIPS:
You can make stuffed peppers with the exact same recipe just don't make the cabbage
You can add chopped sauteed veggies to cut back on meat
Traditionally made with meatloaf mix (Veal, pork, & beef) but this was not available at the butcher
Can be made with ground turkey for even leaner option
If you have a grapefruit spoon, it makes gutting the tomatoes much easier
You can secure the caps on the tomatoes (or peppers if substituted) with toothpicks if necessary
If you have room in the crock pot, you can quarter another head of cabbage for more veggies
For a super time saver, don't stuff cabbage leaves. Just make balls of meat and add cabbage that is cut into quarters or eighths--you won't have to steam the head in the prep stage just cut it into chunks.
This recipe makes a lot. Feel free to half it
Serving Size: Makes 20 to 24 stuffed cabbage leaves and/or plum tomatoes
Number of Servings: 24
Recipe submitted by SparkPeople user SWEETSOUNDS11.
Once cabbage is cool enough to handle, separate leave and cut the thick spine off so that they are easier to roll
Core tomatoes
Slice off top of tomato to create a cap for stuffed tomato
Gut the insides of the tomatoes, save the shell and the insides of the tomatoes
Chop the insides of the tomatoes and set aside
Heat pan and add olive oil
Add chopped onions to pan, saute until translucent, cool slightly
In a large bowl, combine ground pork, ground beef, dry rice, chopped basil, chopped parsley, Worcestershire sauce, black pepper, eggs, and sauteed onions (slightly cooled so eggs don't cook)
Stuff cabbage leaves and plum tomatoes with meat mixture.
Make balls out of any leftover meat
Layer in crock pot
Add the insides of the plum tomatoes, can of diced tomatoes, tomato sauce, and water to crock pot (may add more or less water to cover stuffed cabbage).
Cook on high for 5 hours in crock pot
Serve and enjoy
TIPS:
You can make stuffed peppers with the exact same recipe just don't make the cabbage
You can add chopped sauteed veggies to cut back on meat
Traditionally made with meatloaf mix (Veal, pork, & beef) but this was not available at the butcher
Can be made with ground turkey for even leaner option
If you have a grapefruit spoon, it makes gutting the tomatoes much easier
You can secure the caps on the tomatoes (or peppers if substituted) with toothpicks if necessary
If you have room in the crock pot, you can quarter another head of cabbage for more veggies
For a super time saver, don't stuff cabbage leaves. Just make balls of meat and add cabbage that is cut into quarters or eighths--you won't have to steam the head in the prep stage just cut it into chunks.
This recipe makes a lot. Feel free to half it
Serving Size: Makes 20 to 24 stuffed cabbage leaves and/or plum tomatoes
Number of Servings: 24
Recipe submitted by SparkPeople user SWEETSOUNDS11.
Nutritional Info Amount Per Serving
- Calories: 253.8
- Total Fat: 13.7 g
- Cholesterol: 65.0 mg
- Sodium: 230.6 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 3.5 g
- Protein: 13.5 g
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