Stuffed Cabbage

Printer-friendly versionPrinter-friendly versionSend by emailSend by email
  • 1 cabbage
  • 1 pound hamburger
  • 1 chopped yellow onion
  • 1/2 cup finely chopped fresh parsley
  • 1 stalk celery heart, diced
  • 4 cloves garlic, minced
  • 3/4 cup uncooked rice
  • 16 ounces tomato sauce
  • 8 ounces tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • optional: raisins to taste
  • 1+ tablespoon honey
  • optional: sour cream

Bring a large quantity of water to a boil. Meanwhile, remove the core and bottom portion of the cabbage, reserving some and chopping. Once the water is boiling, throw in the head, and cover. After 5 minutes, remove the covered pot from the heat. Leave the cabbage soaking for 20 minutes more.

Preheat oven to 350 degrees Fahrenheit.

Combine hamburger, onion, parsley, celery, minced garlic, uncooked rice, 8 ounces tomato sauce, 8 ounces tomato paste, 1 teaspoon Italian seasoning, half the salt, some of the reserved chopped cabbage, and optionally raisins and honey to taste.

Remove 9 of the larger inner leaves from the cabbage. One by one, place about 1/9th of the meat mixture within a leaf, and fold, tucking the ends together. Place all of the stuffed leaves, seam side down, inside a roasting pan (preferably glass or ceramic).

Combine the remaining 8 ounces of tomato sauce, 1 teaspoon Italian seasoning, honey, the rest of the salt, and 1/2 cup water. Pour over the cabbage rolls, moistening the leaves.

Cook for one hour.

Serve with noodles or spaetzle or rice. Can be served with sour cream.

Serves: 4 to 9

Preparation time: 90 minutes