This was a new meal for us. Typically I make stuffed peppers. So, why did I used cabbage? Well, this was twofold. One, Dwayne and I have been wanting to try stuffed cabbage for quite some time. Two, mom brought a fresh-from-the-[neighbor's]-garden red cabbage while here for Megan’s graduation earlier this month. Of course, this was placed in the vegetable crisper and almost missed. Forgive my lack of exact measurements, but I tend to add by sight for things I am comfortable cooking.
Ingredients:
1 cup rice (dry measure)
2 lbs. ground beef (ground turkey should work fine as well)
1 medium cabbage (red or green)
1 can tomato soup
1 can tomato sauce
1 1/2 cups water
1 t black pepper
1 t oregano
1 t basil
1 t parsley
1 T onion flakes (or 1/2 medium onion diced)
1 T garlic powder (or fresh garlic)
** note – I add spices to taste and may add more or less than specified above
Step 1: Cook 1 cup rice, let cool.
Step 2: Boil water (I used a dutch oven, just make sure you can fit the cabbage leaves in comfortably). Wash and carefully peel cabbage leaves. Place in boiling water for about 5 – 10 minutes, depending on how soft you want them. Drain and set aside.
Step 3: In medium-size bowl add tomato sauce, tomato soup, and 1 1/2 cups water. Mix together and set aside.
Step 4: In large bowl add ground beef, rice, black pepper, oregano, basil, parsley, onion, garlic, and about 2 T tomato sauce/soup mixture. Mix until thoroughly blended.
Step 5: Carefully add mixture to cabbage leaves. Wrap leaf to close and place in large baking pan. Repeat until all are stuffed. Pour tomato mixture over top. Place in 350º oven and cook for 1 hour.
This made 7 stuffed cabbages. I used 1 leaf per stuffed cabbage, but Dwayne asked that next time I double wrap. He wants more cabbage! My recipe made 7 fully stuffed cabbages. If you do not care for cabbage, then try bell peppers. I tend to cut my bell peppers in half, but most recipes call for cutting off the tops only. The stuffing is the same for both. Let me know if you try this recipe. Did you make any adjustments? Did you use ground turkey instead? I would love to know how it turned out.
