Stuffed Cabbage Recipe

Name: Stuffed Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 large can sauerkraut; 1 lb. chuck and 1 lb. pork (ground together); 2 eggs; 1 tsp. salt; 1 large can tomato juice or whole tomatoes with juice; 1 large head cabbage; 1 c. rice; 1/4 tsp. black pepper; 1 small onion, finely chopped; 3 Tbsp. shortening or oil

Servings: persons

1 large can sauerkraut
1 lb. chuck and 1 lb. pork (ground together)
2 eggs
1 tsp. salt
1 large can tomato juice or whole tomatoes with juice
1 large head cabbage
1 c. rice
1/4 tsp. black pepper
1 small onion, finely chopped
3 Tbsp. shortening or oil

1
*Parboil head of cabbage.
2
Cool and cut out core. Separate the leaves.
3
In a small skillet, put in the shortening or oil and saute the onion until clear.
4
In a large bowl, put the ground meat, rice, eggs, salt, pepper and sauteed onion. Mix well together.
5
In a large kettle, make a bed of the sauerkraut. Sprinkle with paprika.
6
Make even balls of meat.
7
Put on a cabbage leaf. Roll up and tuck in ends.
8
Place tomato juice and/or tomatoes over this. Add about 1/2 can of water.
9
Cook until tender, about 1 1/2 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 large can sauerkraut, 1 lb. chuck and 1 lb. pork (ground together), 2 eggs, 1 tsp. salt, and more.

Yes, 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.

Stuffed Cabbage

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