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Stuffed Cabbage

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Rate this recipe 4.6/5 (7 Votes)

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

Details

Preparation

Step 1

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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