Stuffed Cabbage – a delicious recipe with head cabbage, ground beef, rice, salt pork, onion, tomato soup. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut core out of cabbage.
2
Place core-side down into large pot of boiling, slightly salted water until leaves loosen.
3
Remove to rack for cooling.
4
Meanwhile, dice salt pork and saute until crisp. Add diced onion and saute for a few minutes.
5
Add to rice and meat mixture, salt and pepper to taste and mix with fork gently, but well.
6
Place heaping tablespoonful of mixture in a cabbage leaf, fold sides and roll over leaf to completely encase mixture.
7
Line roasting pan with cabbage leaves or a little tomato soup.
8
Place stuffed cabbages in covered pan.
9
Bake on medium temperature for about 1 hour; add more tomato soup and bake for another hour until done.
10
Canned, chopped tomatoes may be used.
11
Yields 35 to 40.
1059
kcal
Calories
58
g
Fat
74
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 large head cabbage, 2 1/2 lb. ground beef and pork combined, 1 1/2 c. cooked rice, 1/4 lb. salt pork, and more.
Yes, Stuffed Cabbage falls under the Soups & Stews 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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