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Stuffed Cabbage


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  • 1 lb. hamburg/pork
  • 1 large egg
  • 1/2 large onion, diced, sautéed in 1 tbsp. EVOO
  • 1/3 cup Panko
  • 2 tbsp. milk
  • 1/2 tsp. nutmeg
  • 1/4 cup grated Parmesan cheese
  • Kosher salt, pepper to taste
  • Chopped stalk of cabbage, diced and sautéed
  • Refrigerate 30-4- min.



Step 1

1 head cabbage (12 leaves needed) - core stem, place in boiling water,
peep leaves as they soften, place in ice water
Cut stem, dice and sauté this for hamburg.

Dust leaves with AP flour and roll hamburg/pork in leaves from thick part, joining area that stem was cut from.

Brown in oil then add 1 can diced tomato (drained?), 2 bay leaves, 1 tbsp. white wine, 1/2 tbsp. butter, 1 cup chicken stock, 1 clove minced garlic, Kosher salt/pepper to taste, 1 tbsp. sugar

Cook in covered pan at medium temp for 20 min. Cover cabbage with aluminum foil to contain.

Serve rice on side - not in hamburg.

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