Grandma's Stuffed Cabbage

Grandma's Stuffed Cabbage

Ready in 2 hours

This is my grandmothers stuffed cabbage recipe, from the Poland/Slovakia region.

"Best stuffed cabbage I've made. I sautéed finely chopped carrots with the onions."

- 23heather

Top-ranked recipe named "Grandma's Stuffed Cabbage"

4 avg, 4 review(s) 100% would make again

Ingredients

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2 cups rice
1 lb ground pork
1 lb ground veal
1 lb ground beef
1 medium vidalia onion
2 heads cabbage
3 12-oz cans condensed tomato soup

Original recipe makes 8

Servings  

Preparation

Preheat over to 350.

Parboil rice for 10 minutes.

Saute onion over low heat. Add a ladel full of tomato soup and water mixture and simmer. Season with salt and pepper.

Mix rice, meats and sauteed onions on large bowl.

Cut our core of each head of cabbage. Place cabbage head in pot and fill with water. Bring water to boil. As each layer of cabbage cooks they will slip off. Take out, run under cold water and set on paper towel. Will need 20 - 30 cabbage leaves. Take each leaf and cut out hard stem, this will make it easier for wrapping.

With the top layers line a large deep pan, saving some to cover the top.

In each cabbage leaf add approximately 1/4 cup of the meat mixture and roll. Add to pan. Repeat, adding rolls closely together, until meat mixture is gone. Do not pack leaves with meat mixture, this will make cooking difficult.

Once pan is filled, pour tomato soup and water mixture over all rolls. Place extra leaves on top and cover with foil, pricking holes in.

Cook for 2 hours.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 740 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This made an incredible amount of cabbage rolls. It was enough to feed 15-20 people. Furthermore, I doubt this is an authentic Slavic recipe, as it calls for condensed tomato soup - an item not readily available in soviet times. It was bland. I would add Italian season to the meat, along with more garlic, some cheese, and possibly worsteshire.
cokhmatov 2 months ago
Best stuffed cabbage I've made. I sautéed finely chopped carrots with the onions.
23heather 8 months ago
What are the quantities for the tomato soup/water mixture?
Bensmom0225 1 year ago
Store leftovers in fridge, they are better the longer they are in stored and the more soup that is soaked up. [I posted this recipe.]
Tuleya 4 years ago
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