Mom’s Stuffed Cabbage Recipe

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A hearty mixture of beef and pork rolled in cabbage and baked.

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Ingredients

Cost per recipe $4.57 view details
  • ¾ # Ground Beef
  • ¼ # Ground Pork
  • ½ # American Sausage
  • ½ cup Uncooked Long Grained Rice
  • ¾ cup Milk whole
  • 1 ea Onion fine diced
  • 1 ea Large head of Cabbage green
  • 1 can Italian Tomatoes 16 to 20 oz
  • 1 ea Small Onion chopped
  • 1 Tbsp Garlic chopped
  • 1 can Tomato Soup 14 oz
  • ¼ cup Chopped Italian Parsley

Directions

  1. Put all the meat in a large mixing bowl, add fine dice onion, salt and pepper, milk and rice and mix well. set aside.
  2. Cut out core of the cabbage head and put in stock pot and add ½ cup of water. Bring to a boil then turn off heat and let sit for 15 minutes. Remove cabbage. Save liquid.
  3. On your cutting board remove full size leafs of the cabbage. In the leaf put ¼ to ½ cup of meat mixture and roll. Kinda like rolling an eggroll. Repeat until filling is gone. Place finished stuffed cabbage into a pan and set aside.
  4. In a 2 quart sauce pan saute the garlic and chopped onion in olive oil until golden brown. Add the can of tomatoes and cook for about 15 minutes.
  5. Pour liquid on top of stuffed cabbage along with the can of soup and the saved water from the cabbage and cook for 1.5 to 2 hours.
  6. Remove, place on platter and serve.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1995g
Calories 1104  
Calories from Fat 167 15%
Total Fat 18.72g 23%
Saturated Fat 7.76g 31%
Trans Fat 0.03g  
Cholesterol 48mg 16%
Sodium 2332mg 97%
Potassium 3574mg 102%
Total Carbs 207.11g 55%
Dietary Fiber 35.1g 117%
Sugars 78.01g 52%
Protein 41.36g 66%
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Comments

  • ShaleeDP
    July 9, 2015
    I know this... i have my own recipe taught by my mom too!

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