Stuffed Cabbage

Stuffed Cabbage

111

"Stuffed cabbage rolls. I am 100 per cent Polish, and this is my mom's recipe. Use regular rice, not instant."
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Ingredients

1 h 30 m servings 331 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
  2. In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
  3. Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

111
  1. 133 Ratings

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Most helpful positive review

GREAT RECIPE JUST LIKE GRANDMA GOLUB'S. INSTEAD OF BOILING CABBAGE IT IS MUCH EASIER IF YOU PLACE THE CABBAGE HEAD IN THE FREEZER LET IT FREEZE THEN TAKE OUT AND LET THAW. THE LEAVES PULL OFF W...

Most helpful critical review

I was really frustrated by this recipe. I had no idea what this was supposed to turn out like, as I have never had stuffed cabbage before, but my family adores the ingredients in this so we thou...

GREAT RECIPE JUST LIKE GRANDMA GOLUB'S. INSTEAD OF BOILING CABBAGE IT IS MUCH EASIER IF YOU PLACE THE CABBAGE HEAD IN THE FREEZER LET IT FREEZE THEN TAKE OUT AND LET THAW. THE LEAVES PULL OFF W...

With a few twists (used fresh garlic, added 1 tsp sea salt to meat mixture, used spaghetti sauce instead of tomato juice, and baked at 350 for 1 1/2 hours)this turned out scrumptious. This is...

This was a great recipe, thank you for sharing it. However, i added garlic salt, fresh green pepper, and fresh tomato to the meat. Next time i will add some ground sausage. I also baked it at...

I tweaked this recipe. It is truly wonderful on a cold winter's day. I call it Eastern European comfort food. I parboil my cabbage leaves by placing them into boiling water for one minute. I th...

I tried this recipe this evening---it was the first time I ever made sufed cabbage. I used the suggestions of substituting spaghetti sauce, fresh garlic, dash fo sea salt and added some choppe...

This is the same recipe I have been using for 30 years, wouldn't change a thing. Everyone has different tastes and that's what makes the world interesting.

Wonderful and hearty. We added a little minced onion to the meat mixture. I also layered some sliced onion and sauerkraut with the rolls in the pot. I added brown sugar and a pinch of cloves ...

I'm sure I could have found a receipe with Tomato Soup but I used this (twice so far) and substituted 2 can tomato soup per Lb of meat.

This was just like my Grandma Printz use to make it. It smelled just like Grandma's kitchen. I'll be making this alot more.