Saturday, January 10, 2009

Saturday, January 10, 2008 - Stuffed Cabbage Receipt for a Snow Day

Good morning everyone. I get the day off from work today. Yeh! They called me from the beauty shop where I am their receptionist to say there were a whole bunch of cancellations because of the snowstorm. We here in the Northeast part of Ohio have already a foot of snow and more to come today. So much to do today! Tomorrow is family day at our house and I am making my "Famous Stuffed Cabbage" for dinner. I am putting it together today and refrigerating it. So, I though I would give you my receipt for it. My Mother made this receipt all the time as we were growing up. I think it is the best because I use tomato soup instead of tomato sauce. It is not acidic tasting that way. My Mother was of German heritage and she grew up with this receipt. So, here goes:

1 large cabbage (look for one that has looser and dark green leaves on the outside.
1 1/2 cups cooked white rice (you can substitute brown rice for a healthier version)
1 large onion chopped fine
2 lbs of gound meat (chuck or sirloin to your liking)
1 egg
salt and pepper to taste (probably a teaspoon of salt and 1/2 of black pepper)
1 large 26oz can of tomatoe soup (like Campbells or generic is fine) You might want to have a smaller can on hand in case it is not enough

I always use a two part stock pot with lid (it has a strainer inside to lift out) It is like the kind you use to cook spagetti noodles or pastas. Get your water boiling and salt it with a teaspoon of salt.

Next, take off the cabbage leaves being careful not to tear them; that is why it needs to be a looser head of cabbage not tight. With a paring knife, cut the large center vein on the back of the leaves being careful not to put holes in the leaves. If you don't, you will not be able to roll them. Save all the scraps from the leaf parings and when the leaves are finished, cut thin slices from the stem of the cabbage. You will use all the parings and slices to line the bottom of your cooking pot, ensuring that the bottom will not burn and give your stuffed cabbages a burned taste.

When the water in the pot starts to boil, emerse all the leaves in water and wilt them down quite a bit, but not entirely cooking them through. Take pot to sink and lift strainer to drain. While your cabbage is wilting and straining, you can begin to mix the filling.

In a large bowl place the defrosted ground beef, chopped onion, cooked rice, egg, salt, pepper, and about a 3/4 cup of the soup. Mix everything well.

Take the pot you intend to cook them in (I always use the 2 part stock pot, leaving out the strainer) and line the bottom of the pan with the uncooked parings and slices of cabbage core. On a cutting board, carefully place a cooked cabbage leaf and place about a good 2 tablespoons of meat mixture. Wrap them up starting with the sides folded over towards the center and rolling up leaving some leaf portion to tuck into sides. This takes practice. With the leaves varying in size you need to use your own best judgement as to amount of filling. You will find that you will not use all the cabbage and the rest can be left for another meal of cabbage and noodles, buttered cabbage, etc.

Place each stuffed cabbage in the pot making sure they are placed evenly. You do not want to dilute the rest of the soup. As each layer is finished, spoon some of the soup over top. Finish pot with more of the soup.

The reason why you don't add water to the soup is because the cabbage will produce its own liquid as it cooks.

At this point you can either refrigerate stuffed cabbage until the next day, or proceed to cook them on top of your stove. I always cook mine on low (2 or 3) ensuring that the bottom of the pot will not catch. Cover with lid and cook about 2 1/2 hours or until they look done.

I always serve mine with mashed potatos and mixed vegetables and apple sauce. Yum!!

Enjoy! Even my 15 month old Grandaughter loves this dish and my weight-health conscious daughter-in-law will succome to eating this dish. She loves it!

Be experimental with your cooking. I almost never measure anything, I eyeball everything I cook unless it is a new receipt I have never made.

Be sure to visit my shops at:

for some beautiful jewelry, both vintage and conventional and beading supplies.

Have a great day everyone. Until next time.


  1. I made this last night! It was my first go at cabbage rolls and they were great! Thanks for sharing!

  2. Hi SheezKrafty. So glad you enjoyed them. They are so simple and so good. Yum! Thanks for trying the receipt.

    Rosemary, Gardengatedesigns