Stuffed Cabbage Leaves-Baked

Stuffed Cabbage Leaves

Stuffed Cabbage Leaves

I usually make stuffed cabbage leaves in the crock pot, however on this particular day, I had a hankering for them but only had 2 hours before dinner. So I made my same basic recipe but threw it in the oven to bake. Hubby thought that the cabbage wasn’t as soft and I agree, I think that is just something you get only when you slow cook them. But that doesn’t mean we didn’t like them, because if we didn’t, I wouldn’t be sharing with you…
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Stuffed Cabbage Leaves-Baked

Ingredients:

1/2 pound cabbage
1 1/4 pounds lean ground beef
1/4 pound pork sausage
1/2 cup raw white rice
1 egg
1/3 cup milk
Salt & pepper-to taste
1 teaspoon garlic powder
1 1/2 tablespoons garlic-grated
1/4 cups carrots=shredded
1/2 cup cabbage-raw, shredded
1 (8 ounce) cans tomato sauce
1 tablespoon brown sugar

Directions:

preheat oven to 350 degrees.

Cut 12 large leaves off of the cabbage head, cover leaves with boiling water, let stand until leaves are limp (about 2-3 minutes); drain.

Cook rice according to package directions; set aside.

Mix beef, pork, rice, milk, seasonings, onion, carrots and shredded cabbages in a large mixing bowl.

Spoon about 2 tablespoons of meat mixture in center of each leaf; tuck in sides and roll to cover meat, place-seam side down in a 9 x 13 baking dish.

Mix tomato sauce with brown sugar and pour over the cabbage rolls.

Cover dish tightly with foil and bake for 50-55 minutes or until the meat is cooked through

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5 Responses to “Stuffed Cabbage Leaves-Baked”

  1. 1
    Roz — April 1, 2013 @ 7:38 pm

    Beautiful recipe (and photography) Anne! Love the combo of flavors going on inside that cabbage! Reminds me to plant cabbage in the garden this years since we LOVE cabbage and it is so versatile!

    Thanks for your kind comments on my new blog address. You’ve been such a great friend and supporter throughout our years blogging!

    Luv you lots,
    Roz

    • anniebakes replied: — April 2nd, 2013 @ 3:07 am

      thank you so much row, you have meant a lot to me over the years!

  2. 2
    Noel Chapman — April 2, 2013 @ 12:32 am

    Annie, looks great! This recipe reminds me of my grandmother’s sarmales. Growing up in a Romanian household we had them every Easter and Christmas. She always cooked them in the oven topped with strips of bacon and ketchup and they always came out delicious. I’ll have to try them in the crock pot.

  3. 3
    anniebakes — April 6, 2013 @ 7:05 pm

    Thank you Noel! I love the idea of the bacon and ketchup on top, I may have to give that a try soon!

  4. 4
    teYoaoyV — August 6, 2013 @ 3:00 am

    500427 405936Just what I was seeking for, appreciate it for posting . 676150

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