Stuffed Whole Cabbage Recipe

submitted by editor at


Difficulty LevelMediumHealth IndexAverage
VegetarianMain Ingredient


 Cabbage14 Pound (7 Whole, 2 Pound Each)
 Salt2 1⁄4 Teaspoon
 Chopped luncheon meat1 Cup (16 tbs)
 Shredded american cheese1 Cup (16 tbs)
 Finely chopped onion1⁄4 Cup (4 tbs)
 Bread crumbs3⁄4 Cup (12 tbs)
 Milk1 Tablespoon
 Pepper1⁄4 Teaspoon
 Diced tomatoes1 1⁄2 Cup (24 tbs)
 Melted butter1 1⁄2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2840 Calories from Fat 729

% Daily Value*

Total Fat 83 g127.4%

Saturated Fat 42.7 g213.4%

Trans Fat 0 g

Cholesterol 295.1 mg

Sodium 9118.8 mg380%

Total Carbohydrates 415 g138.4%

Dietary Fiber 166.9 g667.8%

Sugars 215.4 g

Protein 174 g348.7%

Vitamin A 192.1% Vitamin C 3936%

Calcium 403.5% Iron 183.8%

*Based on a 2000 Calorie diet


Place whole cabbage in kettle with 1 teaspoon salt and enough boiling water to cover; boil for 30 minutes or until crisp-tender.
Remove from water; drain well.
Slice off top; scoop out inside carefully, leaving 1 1/2-inch shell.
Place shell in casserole.
Shred enough cabbage center to measure 1 cup; combine shredded cabbage, meat, cheese, onion, 1/2 cup bread crumbs, milk, 1/2 teaspoon salt and pepper.
Mix well; spoon into cabbage shell.
Combine tomatoes, 3/4 cup water and remaining salt; pour into casserole around cabbage.
Bake at 350 degrees for 1 hour.
Combine remaining bread crumbs and butter.
Remove casserole from oven; sprinkle with crumbs.
Bake for 15 minutes longer or until crumbs are browned.