TRADITIONAL STUFFED CABBAGE RECIPES

STUFFED CABBAGE RECIPE | ALLRECIPES

Stuffed Cabbage Recipe | Allrecipes image

This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.

Provided by Barb

Categories Main Dishes Stuffed Stuffed Cabbage

Total Time 13 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 large head cabbage
1 pound lean ground beef
1 egg, beaten
1 onion, finely diced
¾ cup cooked white rice
salt and pepper to taste
1 (10.75 ounce) can condensed tomato soup

Steps:

Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
Preheat oven to 350 degrees F (175 degrees C).
Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.

Nutrition Facts : Calories 248.4 calories, CarbohydrateContent 19.6 g, CholesterolContent 65.8 mg, FatContent 13.1 g, FiberContent 4.3 g, ProteinContent 14 g, SaturatedFatContent 5.1 g, SodiumContent 287.9 mg, SugarContent 8.3 g

TRADITIONAL STUFFED CABBAGE - JAMIE GELLER

Traditional Stuffed Cabbage - Jamie Geller image

Stuffed cabbage is a traditional Ashkenazi Jewish food that is affordable and feeds a crowd. It freezes well and reheats well and is total comfort food.

Provided by Naomi Ross

Total Time 235 minutes

Prep Time 45 minutes

Cook Time 180 minutes

Yield 8

Number Of Ingredients 16

Ingredients

2- 3 large heads of cabbage
2 pounds chopped meat
1 cup (8 ounces) tomato sauce
? cup white sugar
½ teaspoon kosher salt
½ teaspoon black pepper
¼ cup matzah meal
2 eggs
1½ cups cooked rice
1 (32-ounce) can (or 4 cups) tomato sauce
2½ cups water
1 (28-ounce) can crushed tomatoes
1 large onion, sliced
2½ cups brown sugar
1 cup raisins, divided
2 tablespoons lemon juice (juice of 1 lemon)

Steps:

1. Cut out the cabbage’s hard core, about 3 inches deep. 2. Boil heads of cabbage until leaves begin to come apart, about 15-20 minutes. Remove from water and set aside to cool. 3. Combine all filling ingredients together in a large mixing bowl. Mixture must be firm enough to hold together as balls. 4. When cabbage is cool enough to handle, take apart cabbage leaves, separating each whole leaf from the head. 5. Put about 1-2 tablespoons of meat mixture in the center of each cabbage leaf, fold in the sides and roll up like an envelope. 6. Pile rolled stuffed cabbages on a large plate. 7. Place extra unusable cabbage leaves (i.e. any ripped or tough ones) flat on the bottom of the pot to prevent any sticking during the cooking. 8. Add two cups of the tomato sauce, water, crushed tomatoes, large sliced onion, 1 ¾ cups of brown sugar, ½ cup of raisins, and the lemon juice. Place pot over medium heat and bring to a boil. 9. Add rolls of cabbage in layers, fitting them close together. 10. When half of the cabbage rolls have been put into the pot, add 1/4 cup raisins, remaining two cups of tomato sauce and 2/3 cup brown sugar. 11. Place remaining cabbage rolls in pot, add the remaining 1/4 cup of raisins. Sprinkle remaining 1-2 tablespoons brown sugar. Cover with some leftover plain cabbage, and reduce heat to maintain simmer. 12. Simmer, partially covered, for 3 hours. Gently shake pot from side to side every 20-25 minutes so nothing sticks and to allow the sauce to rise up. Taste sauce, adjusting seasonings with additional salt, pepper, lemon juice, or brown sugar as needed to create sweet and sour balance. 13. Allow cooked cabbages to cool and then carefully remove from pot and separate for serving. SAUCE SHORTCUT: Combine a 28-ounce can of crushed tomatoes, a 40-ounce jar of sweet & sour duck sauce, ¼ cup brown sugar and 1 pound beef bones (optional). Bring to a simmer and add stuffed cabbage bundles. Cook, covered for 3 hours.

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