I can make a mean stuffed cabbage and it was a good day for it! It’s an inexpensive dish that can feed the troops. This recipe made an 9 x 12 casserole dish, as well as a dutch oven and a smaller casserole dish! It makes a great freezer dish too. It was the perfect rainy January day for this comfort food. Serve it with some homemade mashed potatoes and you’ll sleep like a baby!
-
- I don’t like wet paws so lets do something inside today! What ya got cookin’, Momma?
-
- Smell up the house and saute 3 chopped onions until translucent.
-
- Bring crushed tomatoes, vinegar, 1/2 of the onions, thyme, salt and pepper to a boil, then simmer for about 20-30 minutes.
-
- Waste a little thyme on me…
-
- With a paring knife, cut out the core of the cabbage, then place in boiling water for 3 minutes.
-
- Remove cabbage leaves one at a time with 2 forks then set on platter.
-
- Add the other half of the sauteed onions to the ground beef, 3 eggs, breadcrumbs. rice, thyme, 1 cup of the sauce, salt and pepper.
-
- Place about 1/4-1/3 of a cup of the meat mixture at the end of the leaf. Roll the mixture with the cabbage tucking the ends in as you roll.
-
- Make sure you lay the rolls seam side down.
-
- Spread about a cup of sauce on the bottom of the pan, depending on the size of the pan. If it’s a smaller pan, add less sauce to the bottom. Once all your rolls are in, pour the rest of the sauce over. Bake covered on 350 for about an hour.
-
- Here’s one of the pans of stuff cabbage. It made 2 more smaller pans! It’s enough for meals on wheels for friends and family!
-
- My Polish/Slovak husband approves! I guess I’m a keeper!
Here’s the recipe…
Stuffed Cabbage
1 head cabbage
3 tbsp olive oil
3 onions chopped ( 1 cup will be used for filling)
3 cans (26 ounces) crushed tomatoes
1/4 cup white wine vinegar
1 tbsp minced garlic
1/2 cup brown sugar
1 tbsp sea salt
3/4 tsp pepper
Filling:
3 1/2 lbs. ground beef plus 1 cup of the sauce
3 eggs, beaten
3/4 cup instant rice (brown or white)
3/4 cup breadcrumbs
1 tsp salt
1 tsp pepper
1 tsp thyme
Heat olive oil, then add onions. Cook about 10 minutes on medium until translucent. Remove from heat. In a large saucepan, combine crushed tomatoes, 1/2 of the cooked onions, brown sugar, garlic, vinegar, salt and pepper. Cook uncovered about 20-30 minutes on medium heat. In another large saucepan, boil a pot of water about 3/4 of the way full. Cut core out of cabbage and place in boiling water for a few minutes. Peel the leaves off one by one using two forks and set on a platter. Combine the ingredients for filling adding the other half of cooked onions. Roll your cabbage leaves starting with about a 1/4-1/3 of a cup of the filling. Roll the leaves folding the leaves in as you turn. Layer about a cup of sauce on a casserole dish or dutch oven. Lay cabbage rolls seam side down, the add some sauce to the top. Cook covered on 350 degrees for about an hour.
nancyalden 