Stuffed Cabbage

  • 60 mins
  • 11 ingredients


  • 1 large head of cabbage
  • 2 quarts of boiling salted water
  • 1 and 1/2 lbs ground beef
  • kosher salt and black pepper to taste
  • 1 tsp cinnamon
  • 2 tbs fresh dill, chopped or 2 tsp dried dill
  • 1/2 cup cooked rice
  • 1 cup chicken stock
  • 1 egg
  • 1 cup canned Italian tomatoes
  • 1/4 cup lemon juice
This cabbage is stuffed with ground beef and rice, although you could use chicken, pork or lamb. It is spiced with cinnamon, dill and fresh lemon juice.

  • Remove 12-15 large outer leaves from the cabbage. (reserve the rest for another purpose)
  • Drop the leaves into boiling slated water for 3 minutes, the drain in a colander.
  • Combine the ground meat with some salt, pepper, cinnamon, 1 tbs dill, rice and egg and mix well.
  • Place a heaping tbs of the filling on each cabbage leaf and fold to form an envelope and secure with a wooden toothpick
  • In a large pot or dutch oven combine stock, tomatoes, salt lemon juice and 1 tbs of dill and bring to a simmer
  • Place the cabbage envelopes carefully into the stock, cover and cook gently for 40 minutes.
  • Uncover and cook rapidly to reduce sauce.
  • To serve spoon reduced sauce over cabbage.

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