Stuffed cabbage is one of my hubby's favorite meals from childhood. One of the reasons I'm growing cabbage this year is because he likes it so much.
The first time I tried to make stuffed cabbage, soon after our wedding, was a royal disaster. That was long before the days when you could look up a recipe on the internet, and my one and only cookbook didn't include one either. Hubby told me that the stuffing was made up of ground beef and rice, and his mother poured a can of tomato juice over the top.
I'm a much better cook these days, if I do say so myself. The ability to look up recipes and cooking techniques online has helped me a lot. What a blessing!
The cabbage in my garden is ready to use now, so the first thing I made was stuffed cabbage. One head of cabbage and a pound of ground beef made one big pan of the little polish burritoes, with enough cabbage leftover for a side dish of steamed cabbage for hubby the next evening.
I use this recipe for cabbage rolls from All Recipes. This is a slow-cooker recipe, but I've only made it in the oven. I imagine it's even better in a slow-cooker.
The first step is to cook the rice and set it aside. The second step is to steam twelve cabbage leaves for two minutes. This sure makes it easier to wrap up the filling!
To make the stuffing you'll need:
1 pound of ground beef, uncooked
1 cup of white rice, cooked
1/4 cup of water (beef broth or even spaghetti sauce would give it more flavor)
1/4 cup chopped onion
1 1/4 tsp salt
1 1/4 tsp pepper
Combine this by hand in a large bowl. Divide into twelve parts and place on cabbage leaves. Fold and wrap the leaves, and place seam side down in a large baking dish. (I cut out the middle vein of the cabbage at the bottom of the leaf so that it was easier to wrap around the stuffing.)
1 8-oz can of tomato sauce
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce
Whisk these ingredients together in a bowl and pour over the cabbage rolls in the baking pan. Cover the pan with foil and bake the stuffed cabbage in a 350°F oven for 1 1/2 hours.
Tips on Growing Cabbage
Freezing and Dehydrating Cabbage
My hope is to inspire you, and to encourage your homesteading plans and your dreams of a simple, self-reliant, God-dependent life. You can follow me at:
Facebook | Pinterest | Bloglovin | Subscribe via email