Stuffed Whole Cabbage

The recipe Stuffed Whole Cabbage can be made in around 2 hours and 15 minutes. For 81 cents per serving, you get a side dish that serves 8. One portion of this dish contains around 7g of protein, 2g of fat, and a total of 159 calories. This recipe is liked by 34 foodies and cooks. It is a good option if you're following a gluten free diet. If you have cornstarch, oregano, canned tomatoes, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is spectacular. If you like this recipe, take a look at these similar recipes: Cabbage Rolls / Golabki / Stuffed Cabbage, Stuffed Cabbage, and Stuffed Whole Cabbage.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 105 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Combine sauce ingredients; set aside. In a skillet, cook beef and onion until meat is browned and onion is tender; remove from the heat and drain. Leaving a 1-in. shell and the core intact, cut out and chop the inside of the cabbage. To beef, add 1 cup chopped cabbage, 1 cup sauce, rice, egg, salt and pepper; mix well. Spoon into cabbage shell. Place 2 cups water, the remaining chopped cabbage and the remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, meat side up. Cover and bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until whole cabbage is tender. Remove cabbage to a serving platter and keep warm. Combine the cornstarch and remaining water; add to Dutch oven. Bring to a boil, stirring constantly; boil for 2 minutes. Pour over the cabbage; sprinkle with Parmesan cheese. Cut into wedges to serve. Yield: 8 servings. Originally published as Stuffed Whole Cabbage in Country WomanSeptember/October 1994, p29 Nutritional Facts 1 serving (1 each) equals 264 calories, 9 g fat (3 g saturated fat), 65 mg cholesterol, 683 mg sodium, 31 g carbohydrate, 9 g fiber, 18 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Combine sauce ingredients; set aside. In a skillet, cook beef and onion until meat is browned and onion is tender; remove from the heat and drain.

2. Leaving a 1-in. shell and the core intact, cut out and chop the inside of the cabbage. To beef, add 1 cup chopped cabbage, 1 cup sauce, rice, egg, salt and pepper; mix well. Spoon into cabbage shell.

3. Place 2 cups water, the remaining chopped cabbage and the remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, meat side up. Cover and bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until whole cabbage is tender.

4. Remove cabbage to a serving platter and keep warm.

5. Combine the cornstarch and remaining water; add to Dutch oven. Bring to a boil, stirring constantly; boil for 2 minutes.

6. Pour over the cabbage; sprinkle with Parmesan cheese.

7. Cut into wedges to serve.

Nutrition Information:

covered percent of daily need