Stuffed Cabbage Leaves
Recipe type: BAKED
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
This is a fantastic recipe for cold weather. Use any leftover ingredients that you may have in the refrigerator, such as rice or tomato sauce.
  • 8 large cabbage leaves
  • 1 large onion, chopped
  • 4 tbsp. butter
  • 1 tsp. paprika
  • 2 c. minced cooked beef or pork
  • 2 c. cooked rice ( I used brown rice)
  • ¼ c. parsley
  • ½ tsp. rosemary ( I didn't have rosemary, so I used Penzey's Bavarian Seasoning)
  • I also added Penzey's Minced Garlic and Toasted Onion- 1 tsp each
  • salt to taste
  • ground black pepper to taste
  • ¾ c. gravy ( or a meat sauce~ gravy, juice or strong bouillon) I used meat sauce from the night before.
  • 16 oz. can tomatoes ( I used 1- 24 oz can of Tomato sauce)
  1. Boil water in a large pot.
  2. Add cabbage leaves and cook for about 3-4 minutes.
  3. Carefully lift out the leaves and let drain on a towel.
  4. Cut a small V out of the root end to remove the hard spine of the leaves.
  5. Saute onions in butter until soft.
  6. If you need to brown any ground beef, do it at this time in the same pan with the onions.
  7. Drain off any fat.
  8. Add seasonings, rice and gravy.
  9. Stir well to combine all these ingredients.
  10. Spoon about ⅛ of the mixture on each of the cabbage leaves.
  11. Fold in sides and roll to make a neat sausage-shaped package ( Like a burrito).
  12. Place seam-side down in a greased baking pan.
  13. Pour tomatoes sauce over the rolls.
  14. Cover lightly with foil and bake at 350 degrees for 50 minutes.
Recipe by Moore or Less Cooking at