Stuffed Cabbage
Try this Stuffed Cabbage recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains eggs
dairy free
- salt and pepper to taste
- 2 eggs scrambled
- 2 tsp minced garlic
- 2 large onion chopped
- 2 heads cabbage
- 1 lb bacon partially frozen (sliced thin)
- 3 lbs ground beef (leaner the better)
- 4-5 pork neck bones
- 1 lg can sauerkraut
- 1 lg can tomato puree
- 1 lg can whole peeled roma tomatoes
- rice ( i use 2 boil bags of brown rice)
- Carbohydrate 29.8551883471638 g
- Cholesterol 0 mg
- Fat 0.327755419648575 g
- Fiber 5.21657290028124 g
- Protein 3.65304893792987 g
- Saturated Fat 0.130940464697446 g
- Serving Size 1 1 recipe (2120g)
- Sodium 86.6242571847183 mg
- Sugar 24.6386154468825 g
- Trans Fat 0.0923821367338696 g
- Calories 128 calories
Pre heat oven to 350°Brown bacon and onion till just about crisp.. add garlic at end of fry..Make rice whether it be boil in bag or not... approx 4 cups. let cool slightly.Mix Bacon mix ,rice and eggs together. add salt and pepper.Blanche CabbageRemoving leaf by leaf..Cut away any additional corePlace ground meat mix into each leaf and roll tucking sides in as you go..Place top leaves of Cabbage at the bottom of pan... line with neck bones... roll each cabbage and place in pan... each layer will be topped with tomato puree and sauerkraut. when finished layering crush whole tomatoes on top and bake for 3 hours.
