Beef Stuffed Cabbage Recipe
This vintage recipe comes from a small-town community cookbook and features simple ingredients prepared in a traditional, home-style way. It’s a hearty, dependable dish meant for family meals, potlucks, or make-ahead cooking.
Stuffed Cabbage
Ingredients
- 2 lb chopped meat (ground beef)
- 1 teaspoon salt
- 2 onions, grated
- 3/4 cup uncooked rice
- 1 head cabbage
- 1 (8 oz) can tomato paste
- 1/2 cup chili sauce
Instructions
- Bring a large pot of water to a boil. Boil cabbage leaves about 3 minutes, just until soft enough to roll. Drain and set aside.
- In a bowl, combine ground beef, salt, grated onions, uncooked rice, tomato paste, and chili sauce.
- Line the bottom of a pot with a few outer cabbage leaves.
- Fill each cabbage leaf with some meat mixture, roll up, and place seam-side down in the pot (ends down to prevent unrolling).
- Add enough water to cover. Bring to a boil, then reduce heat and simmer about 1 1/2 hours.
Serves 12.
FAQ
How do I keep cabbage leaves from tearing?
Boil just long enough to soften, and cut the thick rib near the base of each leaf if needed for easier rolling.
Does the rice cook fully in the rolls?
Yes. The uncooked rice cooks as the rolls simmer—make sure the pot stays covered with liquid.
Can I make stuffed cabbage ahead of time?
Yes. It reheats well and often tastes even better the next day.
Can I freeze stuffed cabbage?
Yes. Freeze cooled rolls with a little cooking liquid, then thaw and reheat gently.