Wednesday, April 1, 2009

Stuffed Cabbage

A link to a flavorful stuffed cabbage. This savoy cabbage turned sweet when cooked; however any type of cabbage works. The savoy has larger leaves. Beef can be substituted to ground meat of your choice, I used pork sausage once. Recommend only freezing the meat mixture and make the rest fresh on the day of cooking.

Instructions from May cooking day can be found here.

We have made these. Mixed reviews. No problem with the recipe as far as we can tell. The families who will eat cabbage in another form liked these. Those who don't like cabbage no matter what, did not! No surprise there.

Lisa: Mine was a household that did not like the cabbage. I successfully used my left over filling as meatballs to pair with spaghetti and sauce.


  1. Even though the meat mixture is premade, plan on 30 minutes prep to steam and roll the leaves plus one hour baking time. This isn't a quick 'throw it in the oven' meal. A new favorite in our family though and fairly healthy.

  2. I cooked these in the crockpot last week. I layered the cabbage rolls - they needed to be stacked, then covered them in the sauce. I used more sauce than necessary because I didn't want them to dry out. I was nervous about trying this and thought I'd end up with soup but they held together well.


Note: Only a member of this blog may post a comment.