Not only is stuffed cabbage delicious, but it is simple to prepare too. Calls for meat, veggies, and more from our hearty stuffed cabbage recipe. For the ultimate comforting winter meal, serve stuffed cabbage with hot tomato sauce, and sour cream. In addition to spinach, cabbage makes it my favorite leafy vegetables in my top 5. Although it is sometimes somewhat tricky to work on it, I would still put my cabbage skills down. I sprinkle it with other ingredients like this Caribbean corn beef and chop with meat or veggies and this southern fried chop.
(2) heads of cabbage
2 lbs ground beef you can use veal, beef or pork mix
3 cups cooked rice
1 tsp garlic
1 tbsp parsley
(2) slices diced onion
1 -15 oz. can tomato sauce
1-28 oz. can crushed tomatoes
1/4 cup tomato sauce (in meat)
Salt & Pepper to taste
In a pot of boiling water, place a chop of the chalk and peel the chalk one by one.
Cut the rough part off with a sharp knife on the end of the chicken leaf.
1. Mix all the ingredients except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, then roll up like a fajita then put seam side down in a casserole dish. I put tomato sauce on the bottom of the casserole dish, and a cabbage leaf or (2) so the Halupky won’t burn.
2. Pour the crushed Halupkys tomatoes over.
3. Cover and bake at about 375 degrees for 75 minutes. Turn the heat to 325 degrees and bake until the cabbage is tender for about 90 more minutes. Every hour, baste.
4. Use tomato sauce to serve.
Any variations in potato or rice pair well with stuffed cabbage, it provides creamy starchiness to balance the cabbage’s vegetable flavors, both simple and complex side dishes made from potato and rice work. Serve simple mashed potatoes or brown rice seasoned with salt, butter, and pepper.
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