Recipe: Stuffed Cabbage

As cabbages are on-sale for $.07/lb right now, we bought several - and now I am planning various meals around the cabbage! This recipe is easy, delicious, and it freezes well for future dinners or work lunches.

Stuffed Cabbage

I large head of cabbage
1.5 lb ground beef (traditionally this is a mixture of ground beef and ground pork, but we don't do pork)
3 cups cooked and cooled rice
1 egg
1/4c minced onion (celery is a nice addition as well - and some add apple!)
4 Tbs chopped fresh parsley
Salt/Pepper to taste
I large can tomato sauce
3Tbs cider vinegar
Water as needed

Wash and core the cabbage. Steam until tender. Drain and cool. Carefully peel off the leaves and trim the thick stem end so the leaves will roll up easily. Put aside.

In a large bowl, mix the ground beef, rice, egg, parsley and onion. Season with salt and pepper to taste.

Take a large cabbage leaf. Place a small handful of filling in the center. Roll and place in a deep kettle. Continue with the rest of the cabbage and filling, carefully stacking the rolls into the kettle.

Fyi, leaves that are too small for rolls can be saved and used elsewhere (in soup, reheated with butter and paper as a side, etc).

Once all the rolls are done and in the kettle, pour the tomato sauce and vinegar over all, cover and simmer 1-1.5 hours. Depending on the thickness of the tomato sauce, you may want to add water (I did!). Keep an eye on the level of the liquid, adding more as needed.

Serve with a dollop of sour cream. Mmm mmm good!