Stuffed Cabbage Recipe
This baked and stuffed cabbage is a meat stuffed cabbege recipe. Filled with a stuffing of ground chuck along with onions. Seasoned and filled in the cabbage and baked with a saucy tomato mix, the stuffed cabbage can be served with rice or broad noodles.
Ingredients
1 large head cabbage
1 pound ground chuck
1 grated onion
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups canned tomatoes
Juice of 2 lemons
1 teaspoon salt
1/4 teaspoon pepper
3/4 cups brown sugar
Directions
Remove large leaves from cabbage; let boiling water stand on leaves a few minutes so they become easy to roll.
Combine meat, onion, salt, and pepper; place mound of meat mixture in cup part of each leaf.
Loosely fold over sides of each leaf; roll up.
In bottom of Dutch oven place a few remaining cabbage leaves.
Arrange layers of stuffed cabbage, seam-sides-down.
Mix tomatoes, lemon juice, salt, and pepper in pan; bring to boil on top of range.
Sprinkle with lemon; add brown sugar to taste.
Bake in preheated 370°F oven, covered, 1 hour; uncover.
Bake 2 hours
Combine meat, onion, salt, and pepper; place mound of meat mixture in cup part of each leaf.
Loosely fold over sides of each leaf; roll up.
In bottom of Dutch oven place a few remaining cabbage leaves.
Arrange layers of stuffed cabbage, seam-sides-down.
Mix tomatoes, lemon juice, salt, and pepper in pan; bring to boil on top of range.
Sprinkle with lemon; add brown sugar to taste.
Bake in preheated 370°F oven, covered, 1 hour; uncover.
Bake 2 hours
