Mom’s Stuffed Cabbage

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Mom’s Stuffed Cabbage

Servings: 10


Cabbage leaves stuffed with a seasoned beef and rice mixture, then slow roasted in tomato juice and sauerkraut until tender and delicious. This was my favorite meal my mother made as a kid and I hope you love it too!



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  1. Add 1/2 cup dry rice (I use basmati) to a pot and pour in 1 cup water.  Stir, then bring to a boil. Once boiling, turn the heat all the way down to low and cover. Cook for around 15 minutes or until the rice has absorbed all the water.  Fluff the cooked rice with a fork.  Set aside to cool.

  2. Add to a large bowl: the raw ground beef, 2 cups cooked rice, chopped onion, eggs, salt, pepper, garlic, Worcestershire sauce, and milk.  Mix thoroughly with your hands until fully combined. 

  3. Cut out the core of the cabbage, then blanch in boiling water for just a minute or two, or until the outer leaves begin to soften enough to remove easily.  Remove the cabbage from the water and remove the leaves that fall off easily.  Lay the leaves on paper towels to dry.  Return the cabbage to the hot water to soften more leaves and repeat this process until you've removed the amount of leaves you need. 

  4. In a glass baking dish, pour some of the tomato juice on the bottom and move the dish around to spread the juice out.

  5. Take a cooked cabbage leaf and make a v-shape cut to the part of the leaf that is thick and stem-like. Remove the thick portion you cut away, then turn the leaf so the v cut is facing away from you.  Add some of the beef and rice mixture to the leafy part facing you... the amount depends on the size of the leaf.  Just leave enough room to be able to wrap it up. 

  6. To wrap, take the two "wings" of the leaf, and fold them each inward, covering and enclosing the meat. Then take the part of the leaf nearest you and fold it up and over the beef mixture and the wings of the leaf covering it. Continue folding forward until the meat is completely enclosed in the cabbage leaf and the seam of the cabbage roll is on it's bottom. Place the cabbage roll into the tomato juice in the baking dish.  Repeat this until you have made enough cabbage rolls to use up all the beef and rice mixture.

  7. Pour the rest of the tomato juice over all of the cabbage rolls. Next, drain the sauerkraut, then spread it all over the tops of the cabbage rolls.  

  8. Cover the baking dish tightly with aluminum foil.  Bake at 350 degrees Fahrenheit for 1.5 hours.  

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Tara the Foodie

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