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Receta Mom’s Stuffed Cabbage
by The Practical Chef

Mom’s Stuffed Cabbage

A hearty mixture of beef and pork rolled in cabbage and baked.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • ¾ # Ground Beef
  • ¼ # Ground Pork
  • ½ # American Sausage
  • ½ cup Uncooked Long Grained Rice
  • ¾ cup Milk whole
  • 1 ea Onion fine diced
  • 1 ea Large head of Cabbage green
  • 1 can Italian Tomatoes 16 to 20 oz
  • 1 ea Small Onion chopped
  • 1 Tbsp Garlic chopped
  • 1 can Tomato Soup 14 oz
  • ¼ cup Chopped Italian Parsley

Direcciones

  1. Put all the meat in a large mixing bowl, add fine dice onion, salt and pepper, milk and rice and mix well. set aside.
  2. Cut out core of the cabbage head and put in stock pot and add ½ cup of water. Bring to a boil then turn off heat and let sit for 15 minutes. Remove cabbage. Save liquid.
  3. On your cutting board remove full size leafs of the cabbage. In the leaf put ¼ to ½ cup of meat mixture and roll. Kinda like rolling an eggroll. Repeat until filling is gone. Place finished stuffed cabbage into a pan and set aside.
  4. In a 2 quart sauce pan saute the garlic and chopped onion in olive oil until golden brown. Add the can of tomatoes and cook for about 15 minutes.
  5. Pour liquid on top of stuffed cabbage along with the can of soup and the saved water from the cabbage and cook for 1.5 to 2 hours.
  6. Remove, place on platter and serve.