Delectable Stuffed Cabbage

This traditional eastern European dish is made easy by freezing the cabbage to soften the leaves and baking in the oven. It is sumptuous and delicious. Sweet and sour and fruited in fills all your dreams of winter nourishment. Try it. I always make a lot of it since it freezes perfectly and is the ultimate dish for a crowd




1 head of cabbage placed (in freezer for a day or until frozen solid) 3 pounds ground chuck or sirloin or mixed ½ cup of ketchup ½ cup brown or white rice 1 pulverized onion in food processor or fine finely chopped 4-6 ounces of egg beater or 2-3 large eggs ½ cup water to mix ½ to ⅔ cup bread crumbs 1½ teaspoons salt 1 8 oz can size tomato sauce 5 cans (14.5 ounces each) diced tomatoes-- do not drain 1 can whole cranberry sauce 4 lemons cut in quarters ¾ cup brown sugar ⅔ cup white raisins

Nutritional information

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To avoid boiling cabbage, freeze it overnight or until solid. Remove from freezer and run under warm water and leaves will fall off and be tender as you wrap them around the meat mixture. Preheat oven to 375°. Combine ground beef with the rice, grated onion, eggs, 1 teaspoon salt, bread crumbs and ketchup Place a good sized mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up. Lay it seam side down in pan. Arrange layers of cabbage rolls seam side down bottom of 2 very large baking pans Pour diced canned tomatoes, cranberry sauce, white raisins evenly over both pans Sprinkle liberally with brown sugar and then fresh lemon, one quarter at a time distributing evenly Taste and adjust the sweet and sour to your taste Note: Put leftover shredded cabbage or whole cabbage leaves on top of cabbage pieces to prevent burning when you uncover for last 15 to 30 minutes of cooking Bake, at 375 ◦ covered 2 hours. Uncover and bake about a ¼ to ½ hour or longer. Watch for burning on top Serve on a bed of orzo or couscous or with small, steamed red bliss potatoes