• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Stuffed Cabbage Leaves

  • Recipe Submitted by on

Category: Vegetarian, Vegetables

 Ingredients List

  • 1 head of green cabbage (about 2 pounds) I Tablespoon oil 2 medium yellow
  • onions, finely chopped I clove garlic, crushed I cup cooked mushrooms,
  • finely chopped 2 cups mashed potatoes 1/4 cup freshly-minced parsley Salt
  • or salt substitute and freshly ground pepper to taste One 28-ounce can
  • crushed tomatoes Remove core from cabbage and plunge the head into a large
  • pot of boiling water, cover, and remove pot from heat after 5 minutes. Let
  • cabbage head soak in covered pot 15-20 minutes or until leaves are wilted.
  • Drain and cool until easy to touch. Peel off 16 to 20 leaves, remove coarse
  • ribs, and set aside.
  • Heat oil in skillet and saut6 onions and garlic until clear. Scrape
  • onions into a large bowl, add mushrooms, mashed potatoes, and seasonings.
  • Combine well.
  • Spoon a bit of the mixture into center of each leaf, fold 2 sides of
  • leaf inward, and roll up napkin-s@le. Set stuffed cabbage leaves in bottom
  • of large, heavy flame-proof dish and cover with tomatoes. Cover dish and
  • simmer over lowest beat for 30-35 minutes.
  • This dish is worth the effort to prepare.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Stuffed Cabbage Rolls
Categories: German, Vegetables, Main dish
Yield: 6 Servings

1 1/2 c Brown rice
3 c Water
2 ts Salt
1 ts Dillseed
1/2 ts Marjoram
3/4 ts Pepper
2 1/2 c Onion; chopped
5 tb Vegetable oil
1/2 ts Paprika
2 Garlic; cloves, minced
2 Eggs; large, slightly beaten
1/4 c Bread crumbs
1/2 c Parsley; fresh, minced
2 1/2 lb Cabbage
Cheesecloth; about 6 ft.
2 1/2 c Tomatoes; canned, chopped
1/2 c Vermouth; dry
1/2 c Beef broth
2 tb Tomato paste
1/2 ts Sugar

In a medium bowl cover brown rice with hot water and soak for 3 hours.
Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt.
Simmer covered for 40 minutes or until the liquid is absorbed. Add the
dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups
chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes.
Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir
in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to
taste. Core cabbage and, in a large pot, blanch the cabbage
cored-side-down in boiling salted water for 5 minutes or until it is
softened. Drain. Remove 12 leaves and cut off one fourth of each leaf
from the base. Arrange 1 leaf curved-side down on a square of dampened
cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf
around the filling and twist the corners of the cheesecloth to form the
leaf into a roll. Continue making rolls with remaining filling. Chop
remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup
chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth,
broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture
for 5 minutes, stirring occasionally. Adjust seasonings. Transfer
cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage
rolls close together in one layer on the sauce. Spoon some of the mixture
over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5
times during cooking. Let the dish cool. Cover and refrigerate overnight.
Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before

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