Whole Stuffed Cabbage Recipe

Name: Whole Stuffed Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large cabbage head; 3 c. cooked brown rice; 1 c. diced onion; 1 medium, diced carrots; 1/2 c. minced parsley; 2 Tbsp. lemon juice; 1/4 c. raisins; 1/2 c. Feta cheese; 1/4 c. chopped walnuts; 1 1/2 Tbsp. cinnamon; 1 c. tomatoes, diced; 2 eggs, beaten; spaghetti sauce

Servings: persons

1 large cabbage head
3 c. cooked brown rice
1 c. diced onion
1 medium, diced carrots
1/2 c. minced parsley
2 Tbsp. lemon juice
1/4 c. raisins
1/2 c. Feta cheese
1/4 c. chopped walnuts
1 1/2 Tbsp. cinnamon
1 c. tomatoes, diced
2 eggs, beaten
spaghetti sauce

1
Cook cabbage head 10 minutes or until tender.
2
Drain and cool. Mix together other ingredients.
3
Peel back all leaves until the center of cabbage is exposed (about the size of a grapefruit). Cut this portion away.
4
Use half of filling to stuff center.
5
Roll enough leaves up to cover.
6
Use other half of filling and roll remaining leaves up.
7
Put the cabbage head and remaining leaves that have been rolled up into a baking pan.
8
Cover with spaghetti sauce.
9
Add 1/2 cup of water around cabbage head.
10
Cover and cook in the oven at 350u00b0 for 45 minutes to 1 hour.

1008

kcal

Calories

Fat

162

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 13 ingredients. The key ingredients include: 1 large cabbage head, 3 c. cooked brown rice, 1 c. diced onion, 1 medium, diced carrots, and more.

Yes, Whole Stuffed Cabbage falls under the Pasta & Noodles 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.

Whole Stuffed Cabbage

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