Stuffed Cabbage (version 3)


1 med head of green cabbage
2 lbs. ground meat as desired (turkey, beef, chicken etc.)
1 med. onion grated
2 Tbsp. fresh chopped parsley
2 to 4 Tbsp. tomato ketchup
2 large eggs
salt and pepper
1 cup instant rice or more if desired
2 large cans favorite tomato sauce (approx. 26 oz.)
optional brown sugar and lemon juice to flavor sauce
1/2 box of pitted prunes


Remove tough outer leaves of cabbage. Place cabbage in freezer overnight. Remove and thaw the following day. Freezing softens the leaves and makes each leaf come off easily. Core cabbage, remove leaves. Use a scissors or knife to cut off any tough ribs from the leaf. Set leaves aside. Make meat mixture by simply combining well all filling ingredients. Fill the leaves. Place a heaping tablespoon or more of the filling in the center of each leaf. Fold or roll over long sides and tuck short ends under. Layer a large casserole dish or pan with some sauce, filled cabbage, more sauce, tucking prunes here and there. End layers with the sauce. Seal tightly with foil. Bake in a 35 F oven 2 1/2 to 3 hours or until cabbage is tender and sauce is bubbling. Flavor of this dish improves if left to cool and reheat later. Notes: for a sweet and sour sauce, one may add brown sugar and lemon juice to the sauce recipe to achieve desired flavor. A bit of cinnamon may also be added to the sauce.

Other recipe variations of Stuffed Cabbage :

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