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How to make it

  • Freeze whole cabbage for 2 days. Defrost, remove core and
  • separate leaves.
  • In large bowl, combine beef, cooked rice, minced garlic, egg,
  • breadcrumbs, ketchup, salt, pepper and 2 tbsp parsley.
  • Heat oil in large non-stick saucepan on medium heat. Cook
  • onion and chopped garlic for a couple of minutes until fragrant
  • but not brown.
  • Add sugar, lemon juice, tomatoes and cranberry juice; bring to
  • boil. Add 2 tbsp parsley and cook for 15 minutes,
  • breaking up tomatoes with spoon. If too thick, add about
  • 1/2 cup water or juice. Season with salt and pepper.
  • Line bottom of 11 x 7-inch baking dish with one-third
  • of the cabbage leaves. Spread with half of the meat mixture
  • and one-third of the sauce. Repeat with cabbage, meat and
  • sauce. Top with remaining cabbage and sauce.
  • Bake in 350°F oven for 45 minutes. Sprinkle with remaining 2 tbsp parsley and allow to rest for 10 minutes before cutting into squares.

Reviews & Comments 5

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  • jennywren 6 years ago
    Curious as to why the cabbage is frozen!This is a new one to me.I am getting ready to make Stuff Cabbage the old fashion way.When getting the cabbage ready to stuff,I take and score around the core and then turn core side down in some water and let it steam till leaves are soft and pliable and then remove the hard vein with a knife,lay out the cabbage leaf and put the meat mixture on the bottom of the leaf fold in the sides and roll up.
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    " It was excellent "
    minitindel ate it and said...
    love it jill thank you
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  • kelawrence 6 years ago
    This looks delicious! GREAT POST!
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  • dottiet 6 years ago
    Interesting. I will have to try once our cabbage is ripe in the garden. Thanks.
    Was this review helpful? Yes Flag
    " It was excellent "
    lor ate it and said...
    Mmmmm, we love cabbage in our house and I know this recipe will be very popular. Thank you for sharing it.
    Was this review helpful? Yes Flag

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