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. 
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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

  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.

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