Whole Stuffed Cabbage With Ground Beef

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 03/1/22
Full Frame Shot Of Wet Cabbages At Market
Craig Jones/EyeEm/Getty Images
Prep: 30 mins
Cook: 90 mins
Total: 2 hrs
Servings: 8 servings
Nutrition Facts (per serving)
310 Calories
12g Fat
28g Carbs
23g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 310
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 27%
Cholesterol 64mg 21%
Sodium 515mg 22%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 15%
Total Sugars 11g
Protein 23g
Vitamin C 64mg 318%
Calcium 201mg 15%
Iron 3mg 14%
Potassium 1025mg 22%
*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.)

A recipe for stuffed whole cabbage filled with ground beef and rice and topped with cheese and tomato soup.

Ingredients

  • 1 large head cabbage

  • 1 pound lean ground beef

  • 1 cup grated cheddar cheese

  • 1/2 cup chopped onion

  • 1 cup uncooked quick-cooking rice

  • 2 (10.75-ounce) cans condensed tomato soup

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup water

Steps to Make It

  1. Cut center from cabbage; with a knife, carve out a cavity large enough to hold meat and rice mixture.

  2. Mix ground beef, onion, rice, 1 can of soup, salt, and pepper, diced celery, along with remaining cabbage (not core).

  3. Place cabbage head in large round casserole dish with 1/2 cup water in the bottom.

  4. Fill cabbage with meat mixture; cover and bake 1 1/2 hours at 350 F.

  5. Melt the cheese with remaining 1 can of tomato soup.

  6. Remove cover from the casserole and pour soup mixture over cabbage head.

  7. Return uncovered to oven for 15 minutes.