Easy Stuffed Cabbage

Easy Stuffed Cabbage

Recipes with cabbage are not only budget friendly, but also delicious. Stuffed with ground beef, rice, and fresh vegetables, the cabbage rolls are then topped with tomato sauce and baked so all of the flavors combine into one fantastic dish.

Ingredients

  • 1 medium head of cabbage
  • 1 pound ground beef
  • 2 cloves of garlic, minced
  • 1 tablespoon vinegar
  • salt, to taste
  • 1 tablespoon white sugar
  • pepper, to taste
  • 1 onion, diced
  • 1 egg
  • 1/2 green pepper, chopped
  • 1 cup cooked rice
  • 1 can (12-ounces) tomato juice
  • water to cover

Instructions

  1. Place the head of cabbage in a large pot over high heat and add water to cover.  Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. 
     
  2. Brown the grounf beef with garlic, onioons, green pepper, and salt and pepper, drain fat from meat.
     
  3. In a separate large bowl, combine the beef, rice, and the egg, mixing well.
     
  4. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.  
     
  5. Pile up the leaves in a large pot, putting the larger leaves on the bottom. 
     
  6. Add tomato juice, vinegar and sugar and enough water to cover, simmer on medium low heat for 60 minutes.  Make sure the bottom of the leaves do not burn.

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Im guessing the egg is to help keep the stuffing together so it doesnt fall apart as you bite into the cabbage...My family and I made our own stuffed cabbage since were vegetarians (we use tofu and other items in lieu of meat) and I dont think wed mind the falling apart since were not too keen on using eggs very much either, but thats something worth noting and to try in the future. Note that using tofu in lieu of meat does add more water/soupy quality, but it still turns out delicious. Weve also made a version of stuffed cabbage with an Asian twist (used a type of soy sauce base rather than tomato soup) and instead of cooking it in the sauce, its more of a dipping sauce/to your own preference.

For more taste put saurkraut on the top and tomato sauce over everything. If you don't want it to burn had a small amount of liquid. Mine are the only ones I like because everyone elses is so "blah", my grandmother taught me to make these.

i have never tried saurkraut how much would u put on top

Could this be baked in the oven? I think the bottom cabbage rolls would burn on my stovetop, even on low.

If you layer the out side leaves from the head of cabbage, on the bottom of your pan, the rolls should not burn.

If you layer the out side leaves from the head of cabbage, on the bottom of your pan, the rolls should not burn.

My mother always did it on top of the stove she would put a saucer in the bottom and line the cabbage rolls on top of it

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