Classic Stuffed Cabbage

Makes 6
Prep 20 m
Cook 60 m



  1. 1 of 5 Bring large pot water to boiling. Core cabbage with sharp knife. Discard any coarse outer leaves. Place cabbage, stem end down, in boiling water. Cook 6 minutes. Carefully remove cabbage. When cool enough to handle, remove 16 leaves from head. Reserve remaining cabbage for other uses.
  2. 2 of 5 Heat nonstick large skillet over medium heat. Add onion, celery and bacon; cook 6 minutes or until vegetables are softened. Add beef, rosemary and marjoram; cook, breaking up meat, 8 minutes or until meat is no longer pink. Drain excess liquid from skillet. Remove from heat.
  3. 3 of 5 Coat large nonstick skillet or Dutch oven with cooking spray. Stir rice, eggs, salt and pepper into meat mixture. Spoon 1/3 cup mixture in middle of each cabbage leaf. Fold thick end over filling; fold sides over and roll up envelope style. Place rolls, seam side down, in single layer in prepared skillet or pan.
  4. 4 of 5 Combine tomato sauce, diced tomatoes, sugar and lemon juice in bowl. Spoon over cabbage rolls.
  5. 5 of 5 Cover skillet or pot. Gently simmer for 40 minutes or until cabbage is knife-tender. Serve cabbage rolls with sauce.
Nutrition Information for Classic Stuffed Cabbage
Servings Per Recipe: 6
Per Serving: 167 mg chol., 23 g Fat, total, 38 g carb., 26 g pro., 452 kcal cal., 1429 mg sodium
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Printed from 07/17/2019