Stuffed Cabbage Recipe
This stuffed cabbage recipe is made with a meat and rice filling. Prepared with green cabbage, filled with a beef and pork mix, the stuffed cabbage is flavored with tomato juice and bay leaf. Oven cooked, it can be served with the pan gravy or as desired.
Ingredients
1 head green cabbage
1/3 cup milk
1 pound ground beef
1 cup tomato juice
1/2 pound pork, ground
1 cup beef broth
2 eggs, beaten
1/4 cup cider vinegar
1 medium onion, chopped
2 tablespoons sugar
1/2 cup cooked rice
1 bay leaf
2 teaspoons salt
1/4 teaspoon pepper
Directions
Leave cabbage head whole but ream out some of the solid core.
Cover with boiling water and cook about 10 minutes.
Drain cabbage carefully and pull off 16 to 18 of the largest outer leaves.
Trim off some of the thick center ribs.
Combine beef, pork, eggs, onion, rice, salt, pepper, and just enough milk to make a loose mixture.
Put a heaping tablespoon of the filling in the center of each cabbage leaf, roll up and tuck in the ends, making a neat package.
Place side by side in a shallow baking dish and pour in a mixture of tomato juice and all remaining ingredients.
Cover and bake in a preheated 350° oven for about 1 hour.
Cover with boiling water and cook about 10 minutes.
Drain cabbage carefully and pull off 16 to 18 of the largest outer leaves.
Trim off some of the thick center ribs.
Combine beef, pork, eggs, onion, rice, salt, pepper, and just enough milk to make a loose mixture.
Put a heaping tablespoon of the filling in the center of each cabbage leaf, roll up and tuck in the ends, making a neat package.
Place side by side in a shallow baking dish and pour in a mixture of tomato juice and all remaining ingredients.
Cover and bake in a preheated 350° oven for about 1 hour.
