Stuffed cabbage is a perfect dish when you you want to use leftover’s in your refrigerator. I had pasta meat sauce and brown rice already, so this was easy to put together. It’s a lot
of steps, but well worth it.
This recipe comes from one of my favorite cookbooks, The Fannie Farmer Cookbook, 12th Edition. The great thing about this recipe is you can use what you have on hand, for the beef, you can substitute pork or chicken or sausage, you can use any kind of rice and add the seasonings that you prefer.
I have Bavarian Seasoning from Penzey’s Spice. This just sounds like something I would order in a Bavarian Restaurant so I went with the feeling and it worked great.
STUFFED CABBAGE LEAVES
Stuffed Cabbage Leaves
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.
Ingredients
- 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)
- 1/4 c. parsley
- 1/2 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
- 3/4 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)
Instructions
- Boil water in a large pot.
- Add cabbage leaves and cook for about 3-4 minutes.
- Carefully lift out the leaves and let drain on a towel.
- Cut a small V out of the root end to remove the hard spine of the leaves.
- Saute onions in butter until soft.
- If you need to brown any ground beef, do it at this time in the same pan with the onions.
- Drain off any fat.
- Add seasonings, rice and gravy.
- Stir well to combine all these ingredients.
- Spoon about 1/8 of the mixture on each of the cabbage leaves.
- Fold in sides and roll to make a neat sausage-shaped package ( Like a burrito).
- Place seam-side down in a greased baking pan.
- Pour tomatoes sauce over the rolls.
- Cover lightly with foil and bake at 350 degrees for 50 minutes.
Recipe semi adapted from Fannie Farmer Cookbook
Beth
Saturday 3rd of December 2016
This version looks so good and simple! The ones I make, not so often as it's an all day job, I use raw ground chuck and raw rice along with all seasonings, use every leaf of cabbage, make sauce seperately, pour over them, cover big Magnalite roaster with lid, and bake in oven for several hours! They are great, but seldomly made, too long process! I'll try yours! Thank you for sharing!!
barb quinn
Wednesday 14th of October 2015
I am going to make this tonite. I also have Penzey's Bavarian seasoning and always wondered what I was going to use it in. Now I have something. Thank you very much for the idea.
Shirley
Friday 9th of October 2015
This is one of our favorite dishes- Dinner tonight!!! Thanks
nettiemoore11
Monday 12th of October 2015
Thank you Shirley, hope you loved it! Nettie
Shauna | The Best Blog Recipes
Monday 9th of March 2015
I've never had anything like this before but it sure does look good!
nettie
Monday 9th of March 2015
Thank you so much Shauna! Nettie
Healing Tomato
Monday 9th of March 2015
I am a huge fan of stuffed cabbage. Brown rice is the best rice to use in stuffing cabbage. Your recipe looks soooo delicious.
nettie
Monday 9th of March 2015
Thank you so much! Can't wait to make another batch! Nettie