Stuffed Cabbage From the Old Country
Please rate this recipe.Thank you.
Garden Fresh Cabbages
Stuffed Cabbage Recipe
Stuffed Cabbage from the Old Country
A "1952 Pigs-in-a-Blanket" Recipe
Garden fresh cabbages is the best way to start if you would like to follow the instructions in making some of the best stuffed cabbage like they did back in the old country. Grandma's stuffed cabbage was usually a family secret. Nobody gets the recipe until Grandma passes away. In most families, every family member got to keep a complete photocopy of every single recipe Grandma kept in her recipe book.
This recipe is one of those.
Ingredients to the Stuffed Cabbage
- 5 pound head of fresh green cabbage
- 3/4 pound beef, ground or shredded
- 2 TableSpoons of low-fat cooking oil
- 3 cups of fully cooked white rice, packed
- 2-3 cups of Grandma's red sauce or your own marinara sauce
- 1 cup of onion, finely chopped
- 2-4 TableSpoons of water, (add slowly, one at a time)
- 2 TableSpoons garlic, pressed
- 2 teaspoons of pepper
- 1.5 teaspoons of salt
- 2 cups stock
Instructions for making Stuffed Cabbage
- Place a large head of cabbage in a pot of boiling water for 20 minutes, take out and leave in strainer over sink. Let cool.
- When it's completely cool, cut the center core out of cabbage and remove the leaves. Set these items to the side.
- In a cast iron skillet, add oil ground/shredded beef, onion, garlic, two (2) cups of stock, pepper & salt over medium heat. Cook until everything is tender.
- Add cooked rice and water and set these to the side also.
- Preheat oven to 350 degrees.
- On a clean surface, place cabbage leaf down and fill 2 TableSpoons of the beef/rice mixuture in center of leaf.
- Fold first the bottom of leaf up and then fold the sides in. You can then roll the cabbage forward making sure the chicken/rice mixture stays inside the cabbage leaf.
- Place Chicken Stuffed Cabbages in a preferred baking dish/pan and cover with a red sauce. Cover cabbages with foil or lid and bake for 30-45 minutes.
- Serve with Chicken Mashed Potatoes and sour cream.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2012 James Timothy Peters