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
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 1 egg, beaten
- 1 large bottle V8 Juice
Directions
- 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 ¾ 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.Â
- 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.Â
Ingredients
- 1 head of cabbage
- 2 ½ pounds ground beef
- 1 small onion, finely chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 1 egg, beaten
- 1 (64-ounce) 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 ¾ 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.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Absolutely delicious! Straight from a southern Grandma’s kitchen via Stacy. Thank you!!!!
Thanks, Josette!
We use half beef and half pork and also add rice. Cover with sauerkraut and crushed tomatoes
Sounds delish!
Our family recipe goes back at least six generations to Germany. We use half veal and half pork for the meat and incorporate cooked rice into the mixture. It is simmered for two hours with tomato sauce and sauerkraut.
Sounds amazing!
I found your site, and boy a lot of recipes look yummy! Stuffed cabbage reminds me of my childhood, my dad would make these in their big white slow cooker type thing.. OMG the smell in the house was un believeable! Ahhh Memories! My dad used rice with his hamburger and tomatoe sauce and chunks of tomatoes. He was a cook in the Air Force so he could whip something up out of nothing! 🙂 Look forward to trying some of your recipes.
I have similar memories with Stuffed Cabbage. Love how food can connect us to the past like that. 🙂
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?
You have to have a head that has leaf green outer leaves. The hard, white, inner leaves are harder to get off in one piece.
Why use V8 juice as opposed to crushed tomoatoes and its juices? v8 is rather thin. I like the mini-meatloaf idea.
Because V8 has tons more flavor that plain crushed tomatoes and because that’s the way my Mama always did it. 🙂
Good looking low carb recipe.. I’ll try it..
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.
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 🙂
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 . . .
Hi Karen! Thanks for ALL of your sweet comments! Welcome and I hope you’ll nejoy what you find over here!
Looks great..so nice & neat! Thanks Stacey’s mom and Stacey for great recipe with pictures!!
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.
LOL! Well, now you can give this a try and see how it compares! Enjoy!
I will have to try this. Looks very tasty! Thanks to Stacey’s mom for sharing her recipe!
I don’t keep ground beef handy, so wondered if you thought that Quinoa might be a good substitute. This looks delicious!
I’ve never tested it, but I bet it ‘s worth a try!