How do you make stuffed cabbage?

Make a filling of ground meat(your choice) and rice, herbs, spices (anything you like) and roll the cabbage leaves around a small patty, then steam. Or bake, in a sauce, usually tomato based.







smarty pants.
How do you make stuffed cabbage?
Servings: 8 servings



2 lg Cabbage heads

1/2 t Pepper

Boiling water

1 t Paprika

6 sl Bacon; chopped

2 t Worcestershire sauce

1 lg Onion; chopped

3/4 lb Ground beef

1 can Tomato soup (10 1/2 oz size)

3/4 lb Ground pork

2 Eggs

3/4 lb Ground ham

2 t Salt

2/3 c Cooked rice



Instructions



Remove bruised leaves from cabbage and cut out center core. Pour boiling water over cabbages to soften. Meanwhile, saute bacon and onion until bacon is done. Add half the tomato soup. Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham. Add bacon mixture and rice and mix thoroughly. Separate cabbage leaves and drain. Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends. Place rolls in layers in Dutch oven or heavy kettle. Chop small unused leaves and place over to. Pour remaining soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2 hours.
Reply:1 can tomato soup

1 can whole cranberry sauce

1/2 bottle chili sauce

Juice of one lemon



STUFFING:



2 lbs. chopped meat

1 onion

1 cabbage

1 egg

Salt and pepper

1/4 c. rice



Combine soup, chili sauce, cranberry sauce, and lemon juice for the sauce to pour over the stuffed cabbage. Mix meat with salt, pepper, egg, onion, 1/4 cup rice and little water. Parboil cored cabbage (about 10 minutes) until soft and long enough to loosen leaves.

Place in colander, stuff and roll. Pour sauce over stuffed cabbage.



Simmer 1 hour, covered. Remove after 1 hour and place in oven at 350 degrees for approximately 3/4 hour without cover.



2 pounds of meat makes 12 pieces, 1 cabbage makes 28 pieces.
Reply:I've also heard of stuffed cabbage with rice and fish in it. I think it is Lebonnesse.
Reply:I don't think you can get a cabbage stuffed. Cabbage is a stuffing material itself. Make sandwitches instead.
Reply:Stuffed Cabbage



1 pound ground beef

1 pound ground pork

1 onion, chopped

1 teaspoon salt

black pepper to taste

1 teaspoon chopped fresh parsley

1/2 cup cooked brown rice

1 1/4 teaspoons garlic salt

2 (10.75 ounce) cans condensed tomato soup

27 ounces sauerkraut, drained

1 (29 ounce) can diced tomatoes

1 medium head cabbage

5 slices bacon

2 tablespoons white sugar

3 cups water



DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.

Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.

Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.

Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.

Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.



Enjoy
Reply:Stuffed Cabbage with Lentil



It is a traditional reciept from Turkish cusine.It is a southern dish popular especially in rural areas. It is served with yogurt.





Ingredients Measure Amount

Green lentil 1/2 cup 85 gr

Water 3 1/2 cup 700 gr

Cabbage 1 small size 1 kg

Parsley 1 bunch 60 gr

Onion 1 large size 110 gr

Bulgur (fine) 1/2 cup 80 gr

Tomatoe paste 2 tablespoon 20 gr

Salt 2 teaspoon 12 gr

Mint 1 tablespoon 1.3 gr

Black Pepper 1/2 teaspoon 1 gr

Oil 1/3 cup 60 gr





Preparation



Soak lentils overnight with 1 cup of water. Cook with 1/2 cup of water for 30 minutes or until tender. Set aside. Simmer cabbage leaves in 1 1/2 cups of salted water for 3-4 minutes; drain. Reserve liquid. Combine lentils, bulgur, chopped onions and parsley, tomato paste, salt and spices, mixing thoroughly. Spread one leaf on a board with wrong side up. Place 1 tablespoonfull f?lling on each leaf. Fold two sides over f?lling and wrap loosely. Arrenge in a shallow pan. Add oil and reserved liquid. Cover and simmer for 45 minutes or until cabbage and bulgur are tender. Serve hot or cold.