Stuffed Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 head Cabbage, medium 1 lb. Ground beef, lean 1/2 lb. Ground Pork 1 tsp Salt 1/4 tsp Pepper, black 1/2 cup Onion, finely chopped14 oz. Tomatoes, canned, sliced1/4 cup Celery, chopped1/4 cup Parsley, chopped 1/4 cup White Rice, uncooked3 Tblsp. Butter, salted 3 Tblsp. Flour1 cup Beef Broth, or Chicken Broth1/3 cup Dill Pickles, chopped1/2 tsp. Paprika 1/8 tsp. Salt 8 oz. Tomato Sauce
Cabbage: First cut core out, then carefully remove leaves....keeping whole. Boil a few minutes in water to soften leaves..
Combine meats, 1 tsp salt, pepper, onion, tomatoes, celery, parsley, and rice. Fill each cabbage leaf with meat mixture (about the size of a golf ball). Fold cabbage around meat. Place stem side down in blue roasting pan so doesn't spill over.
Sauce: Melt butter in saucepan. Blend in flour and gradually stir in broth. Cook until thick, stirring constantly. Add pickle, paprika, 1/8 tsp salt, and tomato sauce. Continue cooking for about 2 minutes longer, stir constantly.
Pour sauce over cabbage in pan. Cover and bake at 350 degrees F for 1.5 hours.
Recipe fills approximately 12 cabbage leaves.
Serving Size: Serves 8
Combine meats, 1 tsp salt, pepper, onion, tomatoes, celery, parsley, and rice. Fill each cabbage leaf with meat mixture (about the size of a golf ball). Fold cabbage around meat. Place stem side down in blue roasting pan so doesn't spill over.
Sauce: Melt butter in saucepan. Blend in flour and gradually stir in broth. Cook until thick, stirring constantly. Add pickle, paprika, 1/8 tsp salt, and tomato sauce. Continue cooking for about 2 minutes longer, stir constantly.
Pour sauce over cabbage in pan. Cover and bake at 350 degrees F for 1.5 hours.
Recipe fills approximately 12 cabbage leaves.
Serving Size: Serves 8
Nutritional Info Amount Per Serving
- Calories: 345.5
- Total Fat: 22.4 g
- Cholesterol: 80.8 mg
- Sodium: 766.2 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 4.2 g
- Protein: 20.5 g
Member Reviews