Stuffed Cabbage

Photo by Michele T.
Stuffed Cabbage
Photo by Michele T.
Stuffed Cabbage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large cabbage, cored

  • 1

    (28-ounce) can crushed tomatoes, not drained

  • 3

    tablespoons light brown sugar

  • 1

    tablespoon Worcestershire sauce

  • 1

    tablespoon lemon juice

  • 1

    pound ground beef

  • 1

    cup cooked rice, cooled

  • 1

    small onion, chopped

  • 1

    egg

  • 1

    teaspoon salt

  • 1/2

    teaspoon black pepper

Directions

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large saucepan, bring 1 inch of water to a boil over high heat. Place cabbage in water, cored-side down; cover pan, and reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside. In a medium bowl, combine tomatoes and their juice, brown sugar, Worcestershire sauce and lemon juice; mix well and set aside. In a large bowl, combine ground beef, rice, onion, egg, salt, pepper, and 2 tablespoons tomato mixture; mix well. Place 1 cup tomato mixture in bottom of prepared baking dish. Peel a cabbage leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam-side down in baking dish; repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top of cabbage rolls and cover. Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.

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