|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 7g||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Stuffed Cabbage is an old-fashioned family recipe that is easy to make and comforting. The combination of beef, onion, mustard, and brown rice is stuffed into cabbage leaves. Each leaf is then nestled into a baking dish and the whole thing is topped with a simmered tomato sauce and baked.
Serve this hearty recipe with a green salad tossed with sliced mushrooms and cherry or grape tomatoes and a simple vinaigrette salad dressing. For dessert, some brownies or another type of bar cookie would be perfect.
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked brown rice
- 1 tablespoon mustard
- 1 egg
- 1/2 teaspoon salt and 1/8 teaspoon pepper
- 1 head green cabbage
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (16-ounce) can tomato puree
- 1 (14-ounce) can diced tomatoes, undrained
- 2 bay leaves
- 1/2 teaspoon salt
In a large saucepan, combine the ground beef with the onion and 2 cloves of the garlic; cook and stir to break up the meat until the beef is browned and the onion and garlic are tender; drain well and set aside.
In a large bowl, mix together the beef mixture, the cooked rice, mustard, egg, and salt and pepper until combined.
Cut out the core end of the cabbage and remove and discard some of the exterior leaves. Then carefully remove 8 whole perfect leaves. Soak the leaves in hot water in a large bowl until they are limp and pliable.
Chop half of the remaining cabbage and add this to the beef and rice mixture. Roll up about 1/4 cup of the meat mixture in each cabbage leaf. Reserve any remaining meat mixture. At this point, preheat the oven to 350 F.
Then, in the same large skillet, saute two cloves of garlic in the olive oil until tender, about 2 to 3 minutes. Add the tomato puree, diced tomatoes, bay leaves, salt, and pepper. Simmer this sauce for 15 minutes, stirring frequently. Then remove and discard the bay leaves.
Place the stuffed cabbage rolls in a Dutch oven or large casserole. Top the rolls with any remaining meat mixture. Pour the tomato sauce mixture over all.
Cover the casserole and bake for 80 to 90 minutes or until the cabbage rolls are tender. Serve the stuffed cabbage with the sauce.