Recipe Index


Home Page
Return Cabbage Recipe Index


Stuffed Cabbage

4 to 4 1/2 lb. head green cabbage
1 c. minced onion (1 large)
1/4 c. butter or margarine
2 cloves garlic, minced
2 (8 oz.) cans tomato sauce
2/3 lb. ground pork
1/2 c. soft bread crumbs
1/4 c. chopped parsley, stems, reserved
1/4 tsp. leaf thyme, crumbled
1 tsp. salt
1/8 tsp. pepper
1 c. coarsely chopped onion (
1 c. diced pared carrots
1 bay leaf
1 (10 3/4 oz.) can condensed chicken broth

Remove imperfect outside leaves from cabbage. Wash cabbage. Cut off stem. Scoop out core and part of inside with large melon ball cutter, keeping a 2-inch opening and leaving a 1 to 1 1/2-inch thick shell. Discard core. Chop scooped out cabbage; reserve. Place shell in large saucepan or kettle. Cover with cold, salted water. Bring to boiling; simmer 10 tov15 minutes. Rinse under cold water; drain. Cook minced onion until soft in 2 tablespoons butter or margarine in large skillet over medium heat. Add garlic. Cook 1 minute. Add chopped cabbage and 2/3 cup tomato sauce. Cook 6 to 8 minutes, stirring occasionally. Remove the skillet from heat.

Combine cabbage-tomato sauce mixture, pork, bread crumbs, chopped parsley, salt and pepper in large bowl. Mix well. Stuff cabbage with meat mixture. Cover the opening with a small piece of aluminum foil. Arrange 2 or 3 long pieces of clean, white string, crisscross fashion on board. Place cabbage top side down on strings; make sure it is centered on them. Tie the strings securely around cabbage.

Melt remaining 2 tablespoons butter or margarine in Dutch oven or heavy saucepan just large enough to hold the cabbage. Add chopped onion, carrots, bay leaf and parsley stems. Cook 5 minutes, stirring frequently. Place cabbage, stem end down, over vegetables. Add remaining tomato sauce and undiluted chicken broth. Cover. Bring to boiling. Simmer 1 hour and 15 minutes or until cabbage is tender. Lift cabbage with 2 tine fork onto warm serving plate. Remove strings and foil. Strain. Spoon some sauce over and around cabbage. Serve the rest separately. Cut into wedges for serving.
Makes 6 to 8 servings.

Print This Recipe