Recipe: 4 Whole Stuffed Cabbage Recipes

Hello Eileen,

I hope one of these will be similar to what you remember.

Betsy

Whole Stuffed Cabbage2 sm. heads cabbage (about 2 lbs. each)
3/4 lb. ground beef
1/4 lb. ground pork
1 c. canned tomatoes
1/2 c. cooked rice
2 tbsp. instant minced onion
1 tbsp. vinegar
1 tbsp. sugar
1 tsp. salt
1/4 tsp. pepperPreparation time: 30 minutes
Baking time: 1 1/2-2 hours

Trim off outside leaves of cabbages. Cut a wedge out of each at the stem end, removing core and forming a good-sized cavity. Combine remaining ingredients and fill each cavity; place one large outside leaf over top. Place in deep baking dish with 1/2 cup water; cover and bake in moderate oven (350 degrees) for 1 1/2-2 hours, or until cabbage is tender. Serves 6-8


Stuffed Whole Cabbage (Microwave)1 med. cabbage (about 2 1/4 lbs.)
1 lb. lean ground beef
1/2 env. dry onion soup
2/3 c. instant rice
1 (8 oz.) can tomato sauce Using short, sharp knife, hollow out cabbage. Remove core and lift out. Continue cutting and removing cabbage until 1 inch thick shell or dish remains. Place in microwave safe serving dish or 1 quart casserole; set aside. Place ground beef and dry soup mix in microwave safe casserole. Microwave high about 4 minutes or until beef is barely cooked, stirring once during cooking. Stir in rice and tomato sauce, spoon into cabbage shell. Place in glass baking dish and cover tightly. Microwave high about 10 minutes, rotating dish if necessary cabbage should be tender when pierced with meat fork or sharp knife. (Pierce through sides of cabbage). Let stand, covered, about 10 minutes. Cut into wedges to serve. Makes 4 to 5 servings.


Stuffed Whole CabbageTomato Sauce
1 head green cabbage (about 4 lbs.)
1 lb. ground beef
1 onion, diced
1 garlic clove, minced
1 tsp. salt
1/2 tsp. pepper
1 c. cooked rice
2 1/2 c. waterPrepare tomato sauce in advance (recipe follows). Discard any tough outer leaves from cabbage, then carefully remove 2 large leaves; set aside. Cut out stem and center of cabbage, leaving a 1 inch shell. Discard stem; dice cut out cabbage. In 5 quart Dutch oven over medium high heat, cook ground beef, onion, garlic, salt, pepper and 1 cup diced cabbage until meat is browned and cabbage is tender, about 15 minutes. Stir in rice and 1 cup Tomato Sauce; remove from heat. Fill cabbage shell with beef mixture. Cover opening with reserved cabbage leaves, tie with clean string. Into same Dutch oven, stir water, scraping to loosen brown bits. Add remaining diced cabbage and tomato sauce. Place stuffed cabbage, stem end down, in sauce; over high heat, heat to boiling. Reduce heat to low, cover; simmer until cabbage is tender, about 1 1/2 hours, basting occasionally. To serve, place cabbage in deep platter, discard string. Spoon sauce over cabbage, cut into wedges. Makes 6 servings.

Tomato sauce: in 3 quart saucepan, mix one 28 ounce can tomatoes, with their liquid, one 6 ounce can tomato paste, 1 tablespoon brown sugar, 1/2 teaspoon salt, 1/2 teaspoon Worcestershire and 1/8 teaspoon allspice. Over high heat, heat to boiling. Reduce heat to low; cover, simmer 20 minutes.


Whole Stuffed Cabbage

1 (28 oz.) can tomatoes
1 tbsp. brown sugar
1/2 tsp. Worcestershire sauce
1 med. head green cabbage
1 med. onion, diced
1/2 tsp. pepper
2 1/2 c. water
1 (6 oz.) can tomato paste
1/8 tsp. salt
1/8 tsp. allspice, ground
1 lb. ground beef
1 clove garlic, minced
1 c. cooked rice In a 3 quart saucepan, combine tomatoes and their liquid, tomato paste, brown sugar, Worcestershire sauce, allspice and salt. Mix together thoroughly. Over high heat, heat to boiling, stirring constantly; reduce heat to low, cover the saucepan and simmer 20 minutes, stirring occasionally. Discard tough outer leaves from cabbage. Carefully remove 2 large leaves and reserve. With sharp knife, evenly dice cut out cabbage center. In 5 quart Dutch oven over medium high heat, cook beef, onion, garlic, pepper, 1/2 teaspoon salt and 1 cup diced cabbage about 15 minutes. Stir in rice and 1 cup tomato mixture. Remove from heat. Carefully spoon off any excess fat from surface of the mixture. Fill cabbage shell with beef mixture; cover opening with the large reserved leaves. With string, tie cabbage securely to hold leaves firmly in place. Into same pan stir water, scrape to loosen bits from bottom. Add remaining diced cabbage and tomato mixture; mix well. Place cabbage, stem end down, in sauce. Heat to boiling. Reduce heat to low; cover; simmer 2 hours, basting occasionally with sauce. Serve cut in wedges. Pour sauce over top. Makes 6 servings.