Stuffed Cabbage

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Stuffed Cabbage

Finally got this right for everyone in my family. They are a fussy bunch and they love these. Good holiday fare but also -- I freeze in batches and take out a batch when I need to have dinner and don't have time to cook.

  • Duration
  • Cook Time
  • Prep Time
  • 18-24 ServingsServings

Ingredients

  • 1 large head cabbage
  • 2 pounds ground beef
  • 1 medium onion, grated
  • 1 Large egg
  • 1/4 cup raw rice
  • 2 tablespoons matzo meal
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1 cup brown sugar
  • 1 12- ounce bottle chili sauce
  • 1/2 cup lemon juice
  • 1/2 cup raisins

Preparation

Preparation

1 Preheat the oven to 350 degrees. Cut out the hard center core of the cabbage. Separate the cabbage leaves. Bring a large pot of water to a boil. Cook the cabbage leaves 3-5 minutes or until slightly softened. Let cool. Remove any remaining hard parts from the core.

2 Mix the ground beef, the grated onion, egg, rice, matzo meal and some salt and pepper in a large bowl. Place 1 heaping tablespoon of the filling in the center of each cabbage leaf. Enclose the meat, folding the cabbage leaf and tucking in the ends.

3 Place the cabbage rolls, seam side down in a large, deep baking dish.

4 Heat the chicken fat or vegetable oil in a sauté pan over medium heat. Add the onion and cook for 4-5 minutes or until softened. Stir in the brown sugar, lemon juice, chili sauce and raisins and cook for 2-3 minutes. Pour the sauce over the stuffed cabbage rolls. Cover and bake in for about 2 hours.

Special instructions

Finally got this right for everyone in my family. They are a fussy bunch and they love these. Good holiday fare but also -- I freeze in batches and take out a batch when I need to have dinner and don't have time to cook.