Recipe

Stuffed Cabbage Recipe

	Bobbie91302 / All my dishes 9 months, 2 weeks ago If you ask my husband, this is a serving for one person. The recipe is adapted for people who love the sauce and are willing to "waste" a little cabbage. Prep:30m Cook:120m Servings:6	Bobbie91302
	comforting traditional

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Ingredients

2 large leafy cabbages

Filling:

2 lbs. lean ground beef (or ground turkey or soy substitute)

1 grated onion

1 cup club soda

1 cup cooked rice

salt and pepper

Sauce:

2 1.5 lb. cans tomatoes or tomato puree

2 cups brown sugar

1 t. salt

2 sliced onions

juice of 2 lemons

1/4 cup vinegar

dashes tobasco to taste

Directions

Combine sauce ingredients into a pot and simmer on the stove.

Parboil the cabbage until it is soft enough to remove leaves easily.

Cut around core and carefully remove leaves.

Mix filling ingredients

Place spoonful of filling (size appropriate for size of leaf) on cabbage leaf and roll up, starting at stem end, then tuck sides in, and place in a large , heavy pot

Continue rolling, using only leaves that are soft, until all the filling is used up.

Pour sauce over the layered cabbages.

You might want to chop up and add some of the cabbage that is left, and some people add raisins or crushed gingersnaps.

Simmer covered for 2 hours.

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Comments

invisiblechef 9 months ago said:
Sounds good to me!

rosemaryblue 9 months ago said:
Love this recipe! And everything in it! :)

jabec 5 months, 4 weeks ago said:
Club soda? Thats very interesting. what does this add to the recipe? This has certinally peaked my interest.

bobbie91302 5 months, 3 weeks ago said:
I suspect the club soda bubbles make the stuffing lighter. I've made it with water, as well, and it still tastes good. Thanks for your interest.

lincolntoot 2 months, 4 weeks ago said:

Sounds delicious!

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Alterations

lincolntoot 2 months, 4 weeks ago said:
Just a little tip when making stuffed cabbage.
The night before put the head of cabbage in the freezer. Take out and defrost. Peel leaves then stuff - it eliminates parboiling.
This does work!

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