Linda's Stuffed Cabbage Recipe

Name: Linda's Stuffed Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cabbage (you won't use the whole head); 4 cups rice, cooked (I use brown rice); 12 ounces ground beef; 1 medium onion, finely chopped; ¼ cup green pepper, finely chopped; 2 teaspoons garlic, finely chopped; 1 (1 1/4 ounce) pkt. sodium free beef bouillon (I use Herb ox brand, in green and yellow box); ½ teaspoon ground allspice (I use fresh, and grind my own); ½ teaspoon thyme; ½ teaspoon celery salt; ½ teaspoon fresh ground pepper; 1 egg; 1 (28 ounce) can roma tomatoes, in sauce (I crush the tomatoes with my fingers when I take them out of the can); 1 (28 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 3 tablespoons dried onion flakes (you can use 3 T. fresh onion or 1 tsp. onion powder instead); ½ teaspoon salt; ½ teaspoon fresh ground pepper; 2 teaspoons brown sugar; celery salt, to sprinkle on top of cabbage rolls once sauce is poured over them

Servings: persons

1 head cabbage (you won't use the whole head)
4 cups rice, cooked (I use brown rice)
12 ounces ground beef
1 medium onion, finely chopped
¼ cup green pepper, finely chopped
2 teaspoons garlic, finely chopped
1 (1 1/4 ounce) pkt. sodium free beef bouillon (I use Herb ox brand, in green and yellow box)
½ teaspoon ground allspice (I use fresh, and grind my own)
½ teaspoon thyme
½ teaspoon celery salt
½ teaspoon fresh ground pepper
1 egg
1 (28 ounce) can roma tomatoes, in sauce (I crush the tomatoes with my fingers when I take them out of the can)
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
3 tablespoons dried onion flakes (you can use 3 T. fresh onion or 1 tsp. onion powder instead)
½ teaspoon salt
½ teaspoon fresh ground pepper
2 teaspoons brown sugar
celery salt, to sprinkle on top of cabbage rolls once sauce is poured over them

1
["Put cabbage leaves in hot water, and bring to boil.", "Drain.", "Set aside.", "Cook rice according to directions (Do NOT overcook).", "Set aside.", "Place ground beef in a large bowl.", "Set aside.", "Finely chop onion, green pepper, and garlic.", "(You can use your food processor or blender if your in a hurry).", "Grind the allspice, if you are using fresh.", "Add chopped onion, green pepper, garlic, beef bouillon, allspice, thyme, celery salt and ground pepper to the bowl with the ground beef.", "Mix well.", "Add egg, and mix well.", "Add rice, and mix well.", "To make the sauce:.", "In a large pot add Roma tomatoes with sauce, tomato sauce and tomato paste.", "Add instant onion, salt, pepper and brown sugar.", "Let come to boil, then turn down to medium, cover pot and cook for about 15 minutes.", "Take about 2 tablespoons of meat mixture and place on cabbage roll.", "fold sides over meat, then roll up into a roll.", "Place rolls side by side, in a 9x13"" baking pan.", "Continue rolling the leaves until the mixture is gone.", "Cover rolls with sauce.", "Preheat oven to 350.", "Sprinkle some additional celery salt and pepper on top before placing in the oven.", "Bake for 1 hour."]

1025

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 head cabbage (you won't use the whole head), 4 cups rice, cooked (I use brown rice), 12 ounces ground beef, 1 medium onion, finely chopped, and more.

Yes, Linda's Stuffed Cabbage 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.

That's it — enjoy your meal!

Linda's Stuffed Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions