Head Cabbage Stuffed (Toltott Ksposzta) Recipe – a delicious recipe with cabbage, grnd beef, rice, onion, eggs, tomato juice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Take dry leaves off cabbage and put the whole head of cabbage in boiling water for about 10 min.
2
Drain off the water and let cold.
3
While cabbage is cooling, mix the meat, rice, onion, and Large eggs together.
4
When the cabbage is cooled place in dish in dish or possibly pan larger than the cabbage.
5
Now carefully spread over the leaves, don't break off the leaves; take a spoon and scoop out the center of the cabbage to make a cavity big sufficient to put the meat mix in.
6
Now fold up the cabbage around the meat and what you spooned out slice up and cover over.
7
Pour the juice over the top and cook for about 4 hrs on a low heat.
8
Serve in wedges or possibly place whole stuffed cabbage in serving dish.
9
If desired sauerkraut, put some on the top with bacon slices.
678
kcal
Calories
34
g
Fat
40
g
Carbs
55
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 head cabbage, 1 1/2 lbs. grnd beef, 3/4 c. raw rice, 1 med. onion, minced, and more.
Yes, Head Cabbage Stuffed (Toltott Ksposzta) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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