The Pioneer Woman Tasty Kitchen
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Dad’s Stuffed Cabbage

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

My dad has been making this since I was little. It’s great on a cold night!

Ingredients

  • 1 head Green Cabbage
  • 2 quarts Water
  • 1 Tablespoon Butter
  • 1 whole Onion, Chopped
  • 1 clove Garlic, Chopped
  • 2 cups Cooked Rice
  • 1 pound 90% Ground Beef
  • Salt And Pepper, to taste
  • 1 Tablespoon Dried Parsley Flakes
  • 4 cups Tomato Puree

Preparation

Using a paring knife, remove the center core of the cabbage. In a large stockpot, bring 2 quarts of water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. I pull the leaves off as they cook or you can take the whole cabbage head out. Reserve 1 cup of cabbage cooking water. Separate all of the leaves from the head and trim the thick center vein from bottom of each leaf. Don’t cut it out, just shave it so it’s thin like the rest of the leaf.

In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until tender.

In a large bowl, combine onion mixture, cooked rice, raw ground beef, salt, pepper, and parsley flakes. Stir to combine.

Add about 1/3 cup of the rice filling to one cabbage leaf. I use an ice cream scooper. The leaves hold 2 scoops. Fold the sides of the cabbage over the filling, and, starting with the stem end, roll the cabbage up. Repeat with the remaining leaves and filling.

Add 1 cup of tomato puree to the bottom of a Dutch oven. Transfer the stuffed cabbage leaves to the Dutch oven.

In a large bowl, combine the remaining 3 cups of tomato puree and the reserved 1 cup of cabbage cooking water. Pour some of the tomato sauce over the cabbage to almost cover. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.

8 Comments

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Rina : I Thee Cook on 11.17.2010

hey Roxthecook….def make it with the sauce! Enjoy!!

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roxthecook on 11.16.2010

Those were made by my dad my whole childhood too!!! (He just leaves the tomato sauce out).

Thaks for sharing, gonna make sure to make these soon!

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Rina : I Thee Cook on 11.16.2010

Fatuglyrhino….glad you guys enjoyed it!

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fatuglyrhino on 11.15.2010

I made this for dinner tonight; used ground turkey meat instead of beef and also subbed whole wheat couscous instead of rice (it cooks up a lot quicker!). It came out quite good. My husband initially wrinkled his nose and said eww when I told him we were having stuffed cabbage but ended up going back for seconds, haha!

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Rina : I Thee Cook on 11.9.2010

kitchenma….awseome!

Soufflebombay…..you never wanted to eat it because it needed the sauce lol!

zoedawn…..you are welcome :)

One Review

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kentuckywoman on 12.13.2010

Really great recipe! My husband and two year old both loved them. This is an affordable meal to make as well which is a plus in my book! I’ll be making this again.

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