Stuffed Cabbage

Stuffed Cabbage
Stuffed Cabbage
Try this Stuffed Cabbage recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 4
white meat free tree nut free nut free contains gluten contains red meat shellfish free contains dairy
  • 2 tablespoons vegetable oil
  • 1 pound ground beef
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 cup beef broth
  • 1 cup chopped yellow onion
  • sour cream for serving (optional)
  • 1 medium head (about 2 pounds) green cabbage
  • 1/2 cup cooked rice (white or brown)
  • 1/4 cup raisins (i use golden)
  • 1 can (16 ounces) tomato sauce
  • Carbohydrate 2.84566875000507 g
  • Cholesterol 77.1107029 mg
  • Fat 22.215240127219 g
  • Fiber 0.5902375177145 g
  • Protein 21.6080691458946 g
  • Saturated Fat 7.06244757497532 g
  • Serving Size 1 1 to 5 serving (163g)
  • Sodium 124.987491091338 mg
  • Sugar 2.25543123229057 g
  • Trans Fat 2.50981813975294 g
  • Calories 302 calories

Preheat the oven to 350 degrees F. Spray a 13- by 9-inch pan with cooking spray or oil.In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Set aside to cool.Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose--pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf.In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt. With the stem side of the cabbage leaf facing you, place a scant 1/3 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Place the cabbage rolls, seam side down, in the prepared baking dish.In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls. Cover with foil and bake for 1 hour. Optional: Serve the cabbage rolls with a big dollop of sour cream.Source: Paula Deen's Southern Cooking Bible