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Stuffed Cabbage

(1 Votes)


  • 1 medium head green cabbage
  • 2 lbs. ground meat (turkey, beef, chicken etc)
  • 1 medium onion, grated
  • 2 Tbsp. fresh chopped parsley
  • 2 to 4 tablespoons tomato ketchup
  • 2 large eggs
  • salt and pepper
  • 1 cup instant rice or more if desired
  • 2 26-oz cans favorite tomato sauce or home made equivalent
  • brown sugar and lemon juice, optional
  • 1/2 box pitted prunes (or white or dark raisins as desired)

Yield: 6 servings. Remove tough outer leaves of cabbage. Place cabbage in freezer overnight. Remove and thaw the following day. Freezing softens the leaves and makes each leaf come off easily. Core cabbage, remove leaves. Use a scissors or knife to cut off any tough ribs from the leaf. Set leaves aside. Make meat mixture by simply combining well all filling ingredients. Fill the leaves. Place a heaping tablespoon or more of the filling in the center of each leaf. Fold or roll over long sides and tuck short ends under. Layer a large casserole dish or pan with some sauce, filled cabbage, more sauce, tucking prunes here and there. End layers with the sauce. Seal tightly with foil. Bake in a 350F oven 2 1/2 to 3 hours or until cabbage is tender and sauce is bubbling. Flavor of this dish improves if left to cool and reheat later. Notes: for a sweet and sour sauce, one may add brown sugar and lemon juice to the sauce recipe to achieve desired flavor. A bit of cinnamon may also be added to the sauce. Any leftover cabbage may be finely chopped and also added to the sauce in the bottom of the casserole. Stuffed cabbage freezes well.

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