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whole stuffed cabbage

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Cabbage roll without the chore of rolling them up! Takes a while, but sometimes I like that type of recipe so I can do other things while dinner is cooking.

yield 6 serving(s)
prep time 20 Min
cook time 2 Hr 35 Min
method Stove Top

Ingredients For whole stuffed cabbage

  • 28 oz
    can whole tomatoes, undrained and chopped
  • 6 oz
    can tomato paste
  • 1 Tbsp
    brown sugar
  • 1/2 tsp
    salt
  • 1/2 tsp
    worcestershire sauce
  • 1/8 tsp
    ground allspice
  • 1 lg
    cabbage (about 4 pounds)
  • 1 pkg
    ground beef
  • 1 1/4 c
    onion, chopped
  • 1 clove
    garlic, minced
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 c
    cooked rice
  • 2 1/2 c
    water

How To Make whole stuffed cabbage

  • 1
    Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover and reduce heat. Simmer for 20 minutes, stirring frequently. Set the tomato sauce aside.
  • 2
    Discard any tough outer leaves from the cabbage. Carefully remove 2 large leaves, and set aside. Cut out the stem and inner leaves of the cabbage, leaving a 1 inch thick shell. Set the cabbage shell aside. Discard the stem. Chop the inner leaves. Reserve 1 cup chopped cabbage, and set the remaining chopped cabbage aside.
  • 3
    Combine the reserved 1 cup chopped cabbage, ground beef, onion, garlic, 1 teaspoon salt, and pepper in a large Dutch oven. Cook over medium-high heat for 15 minutes, stirring frequently until the cabbage is tender and the meat crumbles. Drain the oil from the Dutch oven. Stir in 1 cup reserved tomato sauce and the rice.
  • 4
    Fill the reserved cabbage shell with the meat mixture; cover the cabbage opening with the 2 reserved cabbage leaves. Tie securely with heavy string to hold the leaves in place.
  • 5
    Place the water in a Dutch oven; add the remaining reserved chopped cabbage and the remaining reserved tomato sauce. Place the stuffed cabbage in the Dutch oven, stem side down. Bring to a boil; cover, reduce heat, and simmer for 2 hours or until tender.
  • 6
    Remove the stuffed cabbage to a serving platter, placing the cabbage stem side down. Remove and discard the string. Spoon the tomato sauce over the cabbage; cut cabbage into wedges.
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