Try this Stuffed Cabbage recipe, or contribute your own.

Still searching for what to cook ?

Name: Stuffed Cabbage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Raw rice; 1/2 c Raisins; 2 lb Ground beef or ground turkey; 1 Head cabbage; large size; 1 cn Tomato sauce; 1 1/2 c Sugar; (I use 3/4 c.); Toothpicks; 1 tb Lemon juice or 2 cubes sour; Salt and pepper; 2 lg Yellow onions

Find the most delicious recipes here

INGREDIENTS

1/2 c Raw rice
1/2 c Raisins
2 lb Ground beef or ground turkey
1 Head cabbage; large size
1 cn Tomato sauce
1 1/2 c Sugar; (I use 3/4 c.)
Toothpicks
1 tb Lemon juice or 2 cubes sour
Salt and pepper
2 lg Yellow onions

Servings

INSTRUCTIONS

Source: "Kosher Kitchen Kapers #1", Sisterhood Ner Tamid Of South Bay" Parboil cabbage until leaves can be removed without tearing. Brown sugar in skillet on low flame and add onions, tomato sauce and lemon juice or sour salt; stir together. Combine meat, salt, pepper and rice: add a few teaspoons of sauce to meat mixture. Place about 1 tablespoon of meat mixture on each cabbage loaf and roll up. Add loose cabbage to the bottom of the pot. Carefully place rolls in pot on top of loose cabbage and cover with the remaining sauce. Cover pot and simmer for several hours. Longer cooking improves flavor. Add raisins and a little water the last hour of cooking. Sometimes I keep a bowl of hot water nearby and in case the cabbage leaves still need more softening, I dip them in this water for another minute or so. Posted to JEWISH-FOOD digest by tiquela@earthlink.net on Jan 3, 1999,

NOTES

Alert editor

Stuffed Cabbage

1/2 c Raw rice
1/2 c Raisins
2 lb Ground beef or ground turkey
1 Head cabbage; large size
1 cn Tomato sauce
1 1/2 c Sugar; (I use 3/4 c.)
 Toothpicks
1 tb Lemon juice or 2 cubes sour
 Salt and pepper
2 lg Yellow onions

Source: "Kosher Kitchen Kapers #1", Sisterhood Ner Tamid Of South Bay"    Parboil cabbage until leaves can be removed without tearing. Brown sugar in  skillet on low flame and add onions, tomato sauce and lemon juice or sour  salt; stir together. Combine meat, salt, pepper and rice: add a few  teaspoons of sauce to meat mixture. Place about 1 tablespoon of meat  mixture on each cabbage loaf and roll up. Add loose cabbage to the bottom  of the pot. Carefully place rolls in pot on top of loose cabbage and cover  with the remaining sauce. Cover pot and simmer for several hours. Longer  cooking improves flavor. Add raisins and a little water the last hour of  cooking.    Sometimes I keep a bowl of hot water nearby and in case the cabbage leaves  still need more softening, I dip them in this water for another minute or  so.    Posted to JEWISH-FOOD digest by tiquela@earthlink.net on Jan 3, 1999,

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1978g)
Recipe Makes: 1 servings

Calories: 4047
Calories from Fat: 2068 (51%)

Amt Per Serving		% DV

	Total Fat 229.8g	306 %
	Saturated Fat 86.7g	433 %
	Monounsaturated Fat 78.9g
	Polyunsanturated Fat 5.5g
Cholesterol 680.4mg		209 %
Sodium 3003mg		104 %
Potassium 5490.4mg		144 %
Total Carbohydrate 329.2g		97 %
	Dietary Fiber 19.9g	80 %
	Sugars, other 309.3g
Protein 170.1g		243 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 4047

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe