Old-Fashioned Stuffed Cabbage

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 12/22/21
Stuffed Cabbage

MIXA / Getty Images
Prep: 25 mins
Cook: 90 mins
Total: 115 mins
Servings: 8 servings
Nutrition Facts (per serving)
280 Calories
13g Fat
23g Carbs
20g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 280
% Daily Value*
Total Fat 13g 16%
Saturated Fat 4g 21%
Cholesterol 74mg 25%
Sodium 432mg 19%
Total Carbohydrate 23g 8%
Dietary Fiber 6g 21%
Total Sugars 9g
Protein 20g
Vitamin C 73mg 363%
Calcium 131mg 10%
Iron 3mg 19%
Potassium 925mg 20%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1 pound ground beef

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 cup cooked brown rice

  • 1 tablespoon mustard

  • 1 large egg

  • 1/2 teaspoon salt

  • 1/8 teaspoon freshly ground black 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

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. In a large bowl, mix together the beef mixture, the cooked rice, mustard, egg, and salt and pepper until combined.

  4. 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.

  5. 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.

  6. Then, in the same large skillet, sauté 2 cloves of garlic in the olive oil until tender, about 2 to 3 minutes.

  7. 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.

  8. 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.

  9. Cover the casserole and bake for 80 to 90 minutes or until the cabbage rolls are tender.

  10. Serve the stuffed cabbage with the sauce. Enjoy.

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