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Stuffed Whole Cabbage

2 cn Tomatoes -- 28 oz cut up liquid
1 cn Tomato paste -- 6 oz
1 Clove garlic -- minced
1 1/2 ts Dried oregano
1 ts Dried thyme
1 ts Brown sugar
1/2 ts Salt


Filling
1 lb Ground beef, extra lean
1 md Onion -- chopped
1 lg Head of cabbage
3/4 c Cooked rice
1 ea Egg -- beaten
1 ts Salt
1/2 ts Pepper
2 1/4 c Water -- divided
3 tb Cornstarch
2 tb Parmesan cheese -- shredded


Combine sauce ingredients; set aside. In a skillet, cook beef and onion until meat is browned and onion is tender; remove from the heat and drain. Leaving a l in. shell and core intact, cut out and chop the inside of the cabbage, To beef, add 1 cup chopped cabbage, l cup sauce, rice, egg, salt and pepper; mix well. Spoon into cabbage shell. Place 2 cups water, the remaining sauce in a dutch oven; mix well. Carefully add stuffed cabbage, meat side up. Cover and bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until whole cabbage is tender. Remove cabbage to serving platter and keeo warm. Combine the cornstarch and remaining water; add to dutch oven. Bring to a boil, stirring constantly; boil for 2 min. Pour over the cabbage; sprinkle with parmesan cheese. Cut into wedges to serve. Yield: 8 servings.





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