Stuffed cabbage is a staple of my husband’s uncle’s diet. He was nice enough to share his recipe with us so now we can all have this hearty and fun dinner!
Prep Time30 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs30 minutesmins
Servings: 12Servings
Author: Carlee
Ingredients
1very large head of cabbageor 2 smaller ones
2poundsground chuck
2cupsricecooked
2eggs
2Tablespoonssoy sauce
1Tablespoonscelery seed
½teaspoonground black pepper
1teaspoonssalt
½poundgreen beans
1pintmushroomssliced
1poundcarrotssliced
2cans tomato pasteI used a quart of my frozen tomato sauce
spices*
Instructions
Core the cabbage and put it in a pot of boiling water for 5-10 minutes. This helps soften the leaves, making wrapping go a lot easier.
Mix the meat, rice, eggs, soy sauce and spices.
Take a scoop of the meat mixture and wrap it in a cabbage leaf. Wrap it like you would a burrito or egg roll. I put probably a scant ¼ cup of meat mixture on a leaf, then rolled it folding the tops and bottoms in as I went.
Place a layer in the bottom of a large dutch oven.
After you have a layer completed, cover with the other vegetables.
Repeat with cabbage rolls until you run out of room or ingredients.
Pour tomato sauce over the top of everything.
Bake covered in a 350 F oven for at least 3 hours.
Notes
*Greg suggests picking a couple spices from the following: thyme, nutmeg, ground mustard, ground cumin, marjoram, garam masala or cloves. He usually uses cloves and one other. Today I used the mustard and marjoram.