| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons vegetable oil
- 1 cup diced onion
- 1 tablespoon chopped garlic
- 1 cup tomato puree
- 1/2 cup sugar
- 1/4 cup golden raisins
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon citric acid
- 2 pounds 80 percent lean ground beef
- 2 eggs
- 1/3 cup ground onion
- 1/4 cup chopped green peppers
- 1/4 cup cooked rice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 to 3/4 cup breadcrumbs
- 1 large head cabbage, cored
Instructions
- For the sauce: Heat oil, then cook onions and garlic until soft. Add 8 cups water and stir, then add tomato puree, sugar, raisins, salt, pepper and citric acid and bring to a boil. Simmer for 30 minutes.
- For the filling: Meanwhile, mix beef, eggs, onion, peppers, rice, garlic powder, salt, pepper and 1/2 cup water in a bowl by hand until well blended. Work in breadcrumbs until mixture is firm. Roll the meat into logs approximately 2 inches by 1 1/2 inches. Refrigerate while preparing cabbage leaves.
- For cabbage leaves: Preheat the oven to 400 degrees F.
- Fill a large pot halfway with water and bring to a boil. Place entire cabbage in pot, core-side down, until outer leaves are softened and easily removed. Remove the outer leaves, then replace cabbage in water until next leaves can be removed. Continue in this manner until you have about 30 leaves.
- Lay a few leaves flat, overlapping them, to make a piece big enough to enclose a ground beef log inside. Place a ground beef log on top of the leaves. Roll the leaves up from the bottom, turn the sides in and continue to roll up. Repeat with next leaves. Place on cookie sheet until all logs are rolled.
- Transfer rolled leaves to a 12-by-10-inch baking dish and pour the sauce over the top. Bake, 1 hour 30 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 690 |
| Total Fat | 40 g |
| Saturated Fat | 13 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 8 g |
| Sugar | 31 g |
| Protein | 34 g |
| Cholesterol | 161 mg |
| Sodium | 1179 mg |
Reviews
wow
This is one of the best.
I thought it was very good. I did not have citric acid so I added the juice of two lemons. I also added a little more tomato puree and less water and allowed the sauce to reduce for longer than 30 minutes. It was delicious! This is the first recipe that I have found that tastes like my Great Aunt’s stuffed cabbage from my childhood.
It’s okay. Mom likes it.