Recipe: Stuffed Cabbage and Cabbage Casserole Recipes

Hi Lynn: Here is one, plus a couple of variations you might like to try. And some extra sauce recipes. Enjoy - SP

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CABBAGE CASSEROLE

1 large cabbage, cored and coarsely chopped
1/2 cup uncooked rice
2 cans (8 oz each) tomato sauce, divided use
1 medium onion, chopped
2 large eggs
1 1/2 tsp thyme
Salt and ground black pepper, to taste
1 1/2 lbs 85% lean ground beef
1/2 lb ground pork
1 cube beef bouillon in 1/2 cup hot water (or beef broth)
1/4 tsp ground nutmeg
1/2 tsp caraway seeds

Preheat oven to 350 degrees F.

In a large pot of water, boil the cabbage until just tender. Drain well, rinse under cold water, and drain again.

In a small saucepan of water, boil the rice 5 minutes. Drain, rinse under cold water, and drain again.

In a large bowl, combine one can of tomato sauce, onion, eggs, thyme, salt and pepper. Add the rice, ground beef and ground pork and mix completely.

In a lightly greased 9x13-inch baking dish, spread half of the cabbage in an even layer. Cover with all of the meat mixture, then arrange remaining cabbage on top.

Combine remaining can of tomato sauce, bouillon cube and water, nutmeg and caraway seeds. Pour the sauce evenly over the casserole.

Cover tightly with aluminum foil and bake at 350 degrees F for 1 hour. Remove foil and bake 15 minutes longer.

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STUFFED HEAD OF CABBAGE

1 head cabbage
FOR THE SAUCE:
2 cans (8 oz each) tomato sauce
2 tbsp Worcestershire sauce
1 tbsp lemon (or lime) juice
1 tbsp water
1 tbsp brown sugar
1/4 tsp whole caraway seeds
1/8 tsp ground nutmeg
FOR THE STUFFING:
1 lb lean ground beef
1/4 lb ground pork or pork sausage (optional)
1 large egg
1/3 cup milk
3/4 cup cooked rice
1/2 tsp fines herbes
1/4 tsp celery seeds, ground

Preheat oven to 350 degrees F.

Remove and discard any tough outside leaves from the cabbage. Gently remove 4 or 5 more whole leaves to use as covers. Cut a 2-inch thick lid or cap from the cabbage head. With a spoon scoop out the cabbage leaving about a 4-inch cavity. Discard cabbage scooped from the cavity or prepare separately.

In a large pot of boiling water, cook the cabbage, extra leaves and the cap until tender. Remove from the pot, drain then cut out and discard the base of the core.

Meanwhile, combine all ingredients for the sauce in a 9x9x2-inch baking dish; stir to blend and set aside. Thoroughly mix together the ingredients for the stuffing; set aside.

Set cabbage head into a baking dish with the prepared sauce. Cover the hole at the bottom with 2 of the leaves saved from the outside. Spoon some sauce mixture into the cavity coating the inside then fill with the stuffing mixture. Cover with the cap and reserved outside leaves, hold in place with toothpicks if needed.

Bake covered with aluminum foil at 350 degrees F for 1 hour 30 minutes. Remove from oven, baste, recover let set for 15 minutes.

Cut cabbage into wedges, serve with sauce/juices on the side.

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STUFFED CABBAGE LEAVES

This is our family favorite!

1 large head cabbage
FOR THE SAUCE:
2 cans (8 oz each) tomato sauce
2 tbsp Worcestershire sauce
1 tbsp lemon (or lime) juice
1 tbsp water
1 tbsp brown sugar
1/4 tsp whole caraway seeds
1/8 tsp ground nutmeg
FOR THE STUFFING (for 6 cabbage rolls):
1 lb lean ground beef
1/4 lb ground pork or pork sausage (optional)
1 large egg
1/3 cup milk
3/4 cup cooked rice
1/2 tsp fines herbes
1/4 tsp celery seeds, ground

Preheat oven to 350 degrees F.

Have ready a 4 quart or larger pot with boiling water. Begin with a large head of cabbage, remove 6-10 of the large outside leaves at the stem or core. Immerse in boiling water for about 3 minutes or until limp. Remove from boiling water, lay flat, pat dry on paper towels and set aside for later use (remove and discard large end veins if you wish).

Combine all of the sauce ingredients in a 9x13x2-inch baking dish. Stir to blend, set aside.

Thoroughly mix together the ingredients for the stuffing. With cabbage leaves laid flat, place 1/4-1/2 cup stuffing mixture on each leaf, toward the large end. Fold in the sides, then roll the leaf toward the small or the tip end.

Place the completed cabbage roll into the baking dish with the sauce mixture. Repeat until all the cabbage rolls are assembled.

Bake covered (or with cover of aluminum foil) at 350 degrees F for 45 minutes. Baste and continue baking, uncovered for additional 30 minutes, basting every 10 minutes.

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GROUND MEAT AND CABBAGE CASSEROLE

1 small head of cabbage (about 1 lb)
1 tbsp vegetable oil
1 lb lean ground beef
1/2 lb lean ground pork (or pork sausage)
1 medium onion, chopped fine
1/2 tsp caraway seeds
1/4 tsp ground nutmeg
Salt and pepper, to taste
1/4 cup catsup
1/4 cup dry white wine
3 to 6 slices meaty bacon

Preheat oven to 350 degrees F.

Remove and discard the outer bruised cabbage leaves and core. Place cabbage in large pot of boiling water, cook for 10 minutes. Remove cabbage and drain. Gently pull off 12 leaves, set aside (cutting out the thick ribs if necessary to make them lie flat). Finely chop the remaining cabbage and set aside.

Heat vegetable oil in a skillet, brown the ground beef and pork; drain and discard excess grease.

Stir in onion, chopped cabbage, caraway seeds, nutmeg, salt, pepper and catsup. Pour white wine overall.

Cover skillet and simmer 10 minutes, stirring often.

Spray a (9x13x2-inch) baking dish with no-stick spray. Line the dish with half of the cabbage leaves. Spoon in the meat mixture. Cover with remaining cabbage leaves. Cut bacon strips in half, arrange across the top of cabbage.

Bake uncovered at 350 degrees F for approximately 45 minutes, or until the meat is done.

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STUFFED CABBAGE SAUCE

2 cans (8 oz each) tomato sauce
2 tbsp Worcestershire sauce
1 tbsp lemon (or lime) juice
1 tbsp water
1 tbsp brown sugar
1/4 tsp whole caraway seeds
1/8 tsp ground nutmeg

Combine these sauce ingredients in the baking dish to be used for the stuffed cabbage leaves.

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SWEET PEPPER SAUCE

Ideal for meatloaf or other ground beef recipes.

1 tbsp oil
1 cup chopped sweet red bell pepper
1 cup chopped sweet green bell pepper
1/2 medium onion, chopped
1/4 cup water
1/2 tsp salt
1/4 cup cider vinegar
1/4 cup brown sugar, packed
1/4 tsp dry mustard

Heat oil in large skillet over medium-high heat. Add both red and green peppers, onion, 1/4 cup water and salt. Stir and cook until the peppers and onion are soft and tender.

Add the vinegar, brown sugar and mustard. Cook and stir until thickened, 7-10 minutes.