Stuffed Cabbage


  • 1 large head of cabbage
  • 1 and 1/2 lbs of ground beef
  • 1/2 cup of rice
  • 1 small onion, grated
  • 1 egg, beaten
  • kosher salt and fresh cracked black pepper to taste
  • 1 8 oz can of tomato sauce 
  • 3 cups canned of tomatoes
  • 1/4 cup fresh lemon juice

These stuffed cabbage leaves are filled  with ground beef and rice.


  • Remove core from the cabbage and place the head in boiling salted water.
  • Cover and cook until outer leaves are soft. About 5 minutes.
  • Remove 12 large leaves from the cabbage, and trim off the part of each leaf.
  • Reserve remaining cabbage for other uses.
  • Combine the meat, rice, onion and egg. Season with salt and pepper and mix well.
  • Divide the mixture into 12 equal parts.
  • Put a mound of meat mixture in the cup part of each leaf.
  • Loosely fold sides over the meat and roll up.
  • Add some tomato sauce to the bottom of a oven proof baking dish and add the cabbage packages atop.
  • Pour over the canned tomatoes, lemon juice and tomato sauce.
  • Season with salt and pepper.
  • Pre heat oven to 375 degrees.
  • Cover cabbage with foil and bake for 1 hour.

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