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LOCATION: Recipes >> Cabbage Casserole Recipes >> Stuffed Cabbage 29

Print this Recipe    Stuffed Cabbage 29

Stuffed Cabbage
Yield: 6 servings

1 medium head green cabbage

2 lbs. ground meat (turkey, beef, chicken etc)
1 medium onion, grated
2 Tbsp. fresh chopped parsley
2 to 4 tablespoons tomato ketchup
2 large eggs
salt and pepper
1 cup instant rice or more if desired

2 26-oz cans favorite tomato sauce or home made equivalent
brown sugar and lemon juice, optional
1/2 box pitted prunes (or white or dark raisins as desired)

Remove tough outer leaves of cabbage. Place cabbage in freezer
overnight. Remove and thaw the following day. Freezing softens the
leaves and makes each leaf come off easily. Core cabbage, remove
leaves. Use a scissors or knife to cut off any tough ribs from the
leaf. Set leaves aside. Make meat mixture by simply combining well
all filling ingredients. Fill the leaves. Place a heaping tablespoon
or more of the filling in the center of each leaf. Fold or roll
over long sides and tuck short ends under. Layer a large casserole
dish or pan with some sauce, filled cabbage, more sauce, tucking
prunes here and there. End layers with the sauce. Seal tightly with
foil. Bake in a 350F oven 2 1/2 to 3 hours or until cabbage is
tender and sauce is bubbling. Flavor of this dish improves if left
to cool and reheat later.

Notes: for a sweet and sour sauce, one may add brown sugar and
lemon juice to the sauce recipe to achieve desired flavor. A bit
of cinnamon may also be added to the sauce. Any leftover cabbage
may be finely chopped and also added to the sauce in the bottom of
the casserole. Stuffed cabbage freezes well.


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