Stuffed Cabbage

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I’ve told y’all how much I love being in the kitchen with my Mom.  There’s just something about now knowing about all the love that goes into preparing a meal for your family and being in her kitchen watching her put that love into her food.  Well, when she told me last week that she was making stuffed cabbage, I grabbed the camera and ran over to her house so I could bring the goodness to y’all.  This is another one of those childhood favorites of mine.  I know you all will enjoy it just as much as I do!

Ingredients

  • head of cabbage
  • 2.5 pounds ground beef
  • 1 small onion, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 egg, beaten
  • 1 large bottle V8 Juice

Directions

  1. Remove and wash 7 or 8 of the larger cabbage leaves.  Then blanch leaves in salted boiling water 5 to 10 minutes or until soft and pliable, but not soft enough to easily tear.
  2. Meanwhile combine ground beef, onion, salt, pepper, garlic powder, beaten egg and roll into large oval shaped balls.  We used about 3/4 to 1 cup per serving.
  3. Place the meatball at the base of the leaf near the stem and roll up, tucking the edges in as you go.  Repeat until you’ve used all of the meat. 
  4. Place the stuffed cabbage in a large pan with a lid and nearly cover with V8 juice. Simmer covered 45 mins to 1 hour, or until cabbage is tender and meat is cooked through. 

Stuffed Cabbage

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Stuffed Cabbage

Ingredients

  • head of cabbage
  • 2.5 pounds ground beef
  • 1 small onion, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 egg, beaten
  • 1 large bottle V8 Juice

Instructions

Remove and wash 7 or 8 of the larger cabbage leaves. Then blanch leaves in salted boiling water 5 to 10 minutes or until soft and pliable, but not soft enough to easily tear.

Meanwhile combine ground beef, onion, salt, pepper, garlic powder, beaten egg and roll into large oval shaped balls. We used about 3/4 to 1 cup per serving.

Place the meatball at the base of the leaf near the stem and roll up, tucking the edges in as you go. Repeat until you’ve used all of the meat.

Place the stuffed cabbage in a large pan with a lid and nearly cover with V8 juice. Simmer covered 45 mins to 1 hour, or until cabbage is tender and meat is cooked through.

http://southernbite.com/2011/10/06/stuffed-cabbage/

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Comments

  1. I don’t keep ground beef handy, so wondered if you thought that Quinoa might be a good substitute. This looks delicious!

  2. I will have to try this. Looks very tasty! Thanks to Stacey’s mom for sharing her recipe!

  3. Honest ,Last night at supper while eating stuffed green peppers I told my husband I wanted to make stuffed cabbage but didnt have a clue how to do that . I had it once before at a Pot Luck and thought it was great. Stacey you must be reading my mind.This looks so tasty.

  4. Looks great..so nice & neat! Thanks Stacey’s mom and Stacey for great recipe with pictures!!

  5. Stacey – I love the comfort food you have on your site . . . I just found you from your guest post on southern Plate! These cabbage rolls look like a dish I had growing up . . . do you think I could add rice to the meat with out hurting the outcome? It looks wonderful . . .

  6. Hey there,

    Thanks for your recipes. The stuffed cabbage looks so simple to make. I will try it. I make mine with cooked rice AND ground beef. also I throw in a few splashes of white vinegar to both the meat mixture and the liquid. I use Campbell’s Tomatoe soup and a bit of the cooking water from steaming up the cabbage beforehand. It’s delcious…you might like to try it sometime. Happy cooking :)

  7. Hey, this is very close to my recipe. I use tomato juice and sourcraute (did I spell that correctly?) It makes the dish tangy but not the taste of sourcraute. Old family recipe.

  8. Good looking low carb recipe.. I’ll try it..

  9. Why use V8 juice as opposed to crushed tomoatoes and its juices? v8 is rather thin. I like the mini-meatloaf idea.

  10. The cabbage was not so easy to peel. The leaves were kinda ripping from being rubbery like sticking to the one under it. My cabbage head does not look like teh one in your picture. Are there different types of green cabbage?

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