Main Dishes

Stuffed Cabbage

109

Just like my Grandmother use to make. Only she use to make them in one of those old pressure cookers that would blow your face off if you weren't careful....This is much kinder kids and soooo stinking good. My Grandmother NEVER put cheese on her stuffed cabbage, but I think the little bit that put on top gives it a great color!

10
1 head of cabbage
2 TBL Canola Oil
1 large onion chopped
2 cloves of garlic; minced
1 14.5 oz can diced tomatoes
Salt and Pepper
1 tsp crushed red pepper flakes
1 lb ground beef
1 cup rice cooked
1 cup dried bread crumbs; (italian seasoned)
cooking spray
1 can condensed tomato soup
1 can water
1 TBL honey
1 cup shredded mozzarella cheese; (optional)
There are many ways that you can skin a cat, so let's tackle this cabbage. You can either painstakingly score the head of cabbage around the root and try and free up some leaves (careful not to tear them), and then put them in a pot of boiling water for about 5 minutes to soften them up, carefully removing from pot and placing on a paper towel to cool..... Or you can remove the root if any from the head, score the leaves around the root and drop the whole head into the boiling water for about 5-10 minutes and the leaves will come off more easily. If you use this method, remove the whole head of cabbage after you get your leaves off and place aside to cool, cuz you're gonna need it in a bit.... You will need about 10 cabbage leaves to make 10 rolls.... After the head of cabbage cools, shred it and discard any large pieces... 1. In a large frying pan over med high heat, saute the onion and garlic for 5 minutes, add the tomato (with juice) the shredded cabbage, salt and pepper and the red pepper flakes. 2. Cook and stir until the liquid almost all gone and the vegetables are soft...about 10 minutes. Remove from heat and let it cool. 3. In another large bowl, combine the ground beef, rice, cooled tomato mixture and bread crumbs. Mix well, but don't over mix the meat. The more you handle ground beef the tougher it will become... It should be able to form into a little "meatloafs" if not, then add a little more bread crumbs. 4. Preheat oven to 375. Spray a 9 x 13 pan with cooking spray. 5. Working one at a time, take a small handful of the meat mixture and place towards the bottom (where the root is) of a cabbage leaf, now your gonna want to channel your Latino and roll those polish babies like a burrito.. Tuck the bottom over a little and then bring in both sides, and then roll! Place seam side down in the baking dish. Repeat until your dish is full. The can be touching, and you're gonna want them to. 6. Wisk the soup, water and honey together and pour evenly over cabbage rolls. 7. Cover the baking dish tightly with foil and bake for 1 hour. 8. Remove the foil and then top with a little of your mozzarella cheese and bake for another 20 minutes. ****Notes**** Here are some tidbits and thoughts. 1. Some people don't like the vein of the cabbage so after you have cooked the leaves you can run your knife down the sides of the vein and discard. Or if you are like me and are an equal opportunity cabbage lover, you w
Nutritions

Calories
544

Sodium
465mg
19% DV

Fat
32g
50% DV

Protein
19g
39% DV

Carbs
26g
9% DV

Fiber
3g
13% DV

Delicious 3-Bean Spanish Vegan Paella

374

Are you ready for the most incredible yet simplest paella ever? This Delicious 3-Bean Spanish Vegan Paella is just that. Loaded with flavors, super easy to make and comes together in under 40 minutes.

2
  1. Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil
  2. After 1 minute season the olive oil with sea salt and add in the green beans, mix with the olive oil,...
    See the full directions on my site
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