Stuffed Cabbage

Serves: 6
Total Calories: 296


1 large green cabbage
1 1/2 pounds extra lean ground beef chuck
1 medium onion, chopped
1 cup cooked white rice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can whole tomato
2 (16-ounce) cans tomato paste
3/4 cup water
1/4 cup seedless raisins
3 tablespoons brown sugar
3 tablespoons white vinegar
5 bay leaves


Remove the core of the cabbage and boil in water for 10 minutes until tender. Remove the cabbage and immerse in ice water. When chilled, separate the leaves.

Mix the ground meat, rice, onion, salt, pepper and 4 teaspoons of tomato paste together. Place 1 ½ tablespoons of the mixture in a cabbage leaf. Tuck the sides of the leaf in, tuck one end and then roll.

Place each roll sealed side down in a large baking dish. Continue until all the leaves are filled.

Mix the remainder of the tomato paste, tomatoes, water, raisins, brown sugar and vinegar and pour over the cabbage rolls.

Add the bay leaves. Simmer covered for 3 hours.

Serve hot or cold.

Nutritional Facts:

Serves: 6
Total Calories: 296
Calories from Fat: 0

This Stuffed Cabbage recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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