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Stuffed Cabbage

 

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Stuffed Cabbage
 

 

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Recipe

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.

Times

  • Prep Time : 45 min
  • Cook Time : 2 hour
  • Ready Time : 2 hour, 45 min

Servings

18-24 s

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

Directions

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.

About Ronnie Fein

avatar

Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

 

comments

 

4 Responses to Stuffed Cabbage

  1. I cannot find your recipe for black and white Mandelbrot the kind they have at Starbucks. Can you please send to me or let me know where to find it? Thanks so much Nancy

  2. How would you make this stuffed cabbage for Passover? Just omit the rice or substitute it with something else?

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