Stuffed Cabbage Recipe

Name: Stuffed Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 2 1/2 lb. lean ground meat; 2 c. cooled cooked rice; 1 medium size onion, chopped (1/2 c.); 1 clove garlic, minced; 4 1/2 tsp. paprika; 2 tsp. salt; 1/2 tsp. pepper; 4 lb. cabbage (medium to small), no cut in leaves; 1 can or jar (29 oz.) sauerkraut; 4 1/2 c. tomato juice; 1/2 c. water

Servings: persons

2 eggs
2 1/2 lb. lean ground meat
2 c. cooled cooked rice
1 medium size onion, chopped (1/2 c.)
1 clove garlic, minced
4 1/2 tsp. paprika
2 tsp. salt
1/2 tsp. pepper
4 lb. cabbage (medium to small), no cut in leaves
1 can or jar (29 oz.) sauerkraut
4 1/2 c. tomato juice
1/2 c. water

1
Mix first 8 ingredients in one large bowl.
2
Mix last 3 ingredients in another large bowl with any cabbage left (shredded). Take cabbage and put a utility fork in core and dip in large hot kettle of water.
3
While in water, cut leaves from top off cabbage. Put undamaged leaves on side for stuffing.
4
Shred or tear other leaves into small pieces to use in between layers.
5
Stuff cabbage with ingredients in first bowl.
6
Fold sides and bottom up and roll.

577

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 2 eggs, 2 1/2 lb. lean ground meat, 2 c. cooled cooked rice, 1 medium size onion, chopped (1/2 c.), and more.

Yes, Stuffed Cabbage falls under the General 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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