Stuffed Cabbage


  • Two medium heads of cabbage
  • Sweet and Sour Tomato Sauce Ingredients
  • 2 T olive oil
  • 2 cloves garlic smashed and minced
  • 2 28 oz cans whole peeled tomatoes
  • 6 8 oz cans unseasoned tomato sauce
  • 2 T white vinegar
  • 2 T sugar
  • 1 T dried parsley
  • dash of fruity wine
  • Salt to taste
  • Black pepper to taste
  • Filling Ingredients
  • 2 T olive oil
  • 2 cloves garlic, smashed and minced
  • ½ yellow onion--diced
  • 1-½ lbs ground beef
  • ½ lbs ground pork
  • salt and pepper
  • 1-½ c instant rice
  • 1 T dried parsley
  • 1 can tomato paste
  • 2 T red wine


First you make a sweet & sour tomato sauce. Add the olive oil to a large boiler over medium heat. Add your garlic and sautee for a few minutes, being careful not to burn it. Meanwhile, dump your whole tomatoes into a mixing bowl and break them up with your fingers or a fork.

Add the mashed up tomatoes and the tomato sauce to the garlic in the boiler and turn the heat down a little. Now add the vinegar, the sugar, the parsley, wine, and a little salt and pepper and let it simmer for at least 30 minutes (my sauce cooked a couple of hours.)

Place your ground beef and pork in a large mixing bowl, add your instant rice, and stir everything together well.

In a large skillet, sautee your diced onion in a couple of teaspoons of olive oil. After a few minutes, add the minced garlic. Once the onions and garlic have cooked (5 minutes or so), add the tomato paste, splash in the red wine, and the parsley. Turn off the heat.

When you're happy with your sauces, peel the outside leaves off your cabbage and discard them. Put the cabbages in a couple of large boilers and cover each head with water. Bring them to a low boil. Once the water boils, turn off the heat and let your cabbage coast for a few minutes, then dump out the hot water and add cold water to stop them from cooking.

Once they have cooled off so that you can handle them, carefully peel the leaves off each head and make a nice pile of leaves ready for stuffing.

Now add the contents of the skillet (onions, garlic, tomato paste, etc.) to the meat in the mixing bowl. Mix well with a spoon or your hands.

Spray two 9x13 Pyrex dishes with non-stick spray. Preheat your oven to 350 degrees F.

Take a knife and slice the big rib out of the middle of each cabbage leaf, then spoon two or three (or four) spoonfuls of the meat mixture into the leaf and roll it up real tight. Place your stuffed cabbage leaves in uniform rows in the dishes. Use your good judgment as to the number of leaves and the quantity of meat to put in each leaf.

Once you have a couple of dishes full of stuffed leaves, pour your tomato sauce over the top of everything and smooth it out with your spoon. Cover each dish with aluminum foil and pop them in the oven for about an hour and fifteen minutes.

Start checking how done things are after about an hour in the oven.


Preparation time: 30 minutes
Cooking time: 1 ½ hours