This is one of my favorite meals. Thanks to mooreorlesscooking.com for this great recipe.
Stuffed Cabbage Leaves
This is a fantastic recipe for cold weather. Use any leftover ingredients that you may have in the refrigerator, such as rice or tomato sauce.
Author: Moore or Less Cooking
Recipe type: BAKED
Serves: serves 4
- 8 large cabbage leaves
- 1 large onion, chopped
- 4 tbsp. butter
- 1 tsp. paprika
- 2 c. minced cooked beef or pork
- 2 c. cooked rice ( I used brown rice)
- ¼ c. parsley
- ½ tsp. rosemary ( I didn't have rosemary, so I used Penzey's Bavarian Seasoning)
- I also added Penzey's Minced Garlic and Toasted Onion- 1 tsp each
- salt to taste
- ground black pepper to taste
- ¾ c. gravy ( or a meat sauce~ gravy, juice or strong bouillon) I used meat sauce from the night before.
- 16 oz. can tomatoes ( I used 1- 24 oz can of Tomato sauce)
- Boil water in a large pot.
- Add cabbage leaves and cook for about 3-4 minutes.
- Carefully lift out the leaves and let drain on a towel.
- Cut a small V out of the root end to remove the hard spine of the leaves.
- Saute onions in butter until soft.
- If you need to brown any ground beef, do it at this time in the same pan with the onions.
- Drain off any fat.
- Add seasonings, rice and gravy.
- Stir well to combine all these ingredients.
- Spoon about ⅛ of the mixture on each of the cabbage leaves.
- Fold in sides and roll to make a neat sausage-shaped package ( Like a burrito).
- Place seam-side down in a greased baking pan.
- Pour tomatoes sauce over the rolls.
- Cover lightly with foil and bake at 350 degrees for 50 minutes.