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2 heads of green cabbage
Core cabbage, put in salted water to boil to separate leaves. Reserve the small leaves for lining the bottom of the pan.
Combine the meat, rice, spices, and eggs, mix well with your hands. Lay out a leaf of cabbage and center about 2 tablespoons of meat. Fold up sides and roll up ends to seal each roll. Continue with all the meat and cabbage.
Pour one can of tomato sauce on the bottom of the baking dish, with a little salt and a little water, enough to line the entire pan. Line with small leaves, reserve a few for the top.
Fill baking dish with the cabbage rolls. Spread the two large cans of tomato paste across the cabbage rolls. Pour the remaining three cans of tomato sauce on top of all the cabbage rolls. Add enough water to fill the roaster pan to just about the top. Cover the top with the reserved leaves.
Cover and bake at 350°F. Watch for it to come to a boil, then allow 1-1/2 to 2 hours baking time.
Poster's Notes:
I never freeze the cabbage, I simply do as she did...core the cabbage, discard the tough exterior leaves and then place the cabbage in a large pot of water, bring it to a boil and with tongs help the leaves loosen from the core one by one and allow them to gently boil for a little while.
This is my Mom's recipe...Millie Dean...(hard to believe that she is gone 8 years now)
Posted by Sherrie Dean
Nutritional Info Per Serving: N/A
4 pounds hamburger meat
1/2 cup raw long grain rice
1 tablespoon paprika
3/4 tablespoon salt + more if needed to taste
2 eggs
4 cans tomato sauce
2 large cans of tomato paste
Regarding stuffed cabbage...it was my favorite thing that my Mother used to make when I was a child. She never made it sweet and sour, she was Hungarian and said hers was savory. The scent of it cooking is still a great memory of comfort foods and my childhood.