Old-Fashioned Stuffed Cabbage

8 servings


1 hour 55 minutes

total time


1 pound ground beef

1 onion, chopped

2 cloves garlic, minced

1 cup cooked brown rice

1 tablespoon mustard condiment

1 large egg

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 head green cabbage

1 tablespoon olive oil

2 cloves garlic, minced

1 (16-ounce) can tomato puree

1 (14-ounce) can diced tomatoes, undrained

2 bay leaves

1/2 teaspoon salt


Gather the ingredients.

In a large saucepan, combine the ground beef with the onion and 2 cloves of the garlic; cook and stir to break up the meat until the beef is browned and the onion and garlic are tender; drain well and set aside.

In a large bowl, mix together the beef mixture, the cooked rice, mustard, egg, and salt and pepper until combined.

Cut out the core end of the cabbage and remove and discard some of the exterior leaves. Then carefully remove 8 whole perfect leaves . Soak the leaves in hot water in a large bowl until they are limp and pliable.

Chop half of the remaining cabbage and add this to the beef and rice mixture. Roll up about 1/4 cup of the meat mixture in each cabbage leaf. Reserve any remaining meat mixture. At this point, preheat the oven to 350 F.

Then, in the same large skillet, sauté 2 cloves of garlic in the olive oil until tender, about 2 to 3 minutes.

Add the tomato puree, diced tomatoes, bay leaves, salt, and pepper. Simmer this sauce for 15 minutes, stirring frequently. Then remove and discard the bay leaves.

Place the stuffed cabbage rolls in a Dutch oven or large casserole. Top the rolls with any remaining meat mixture. Pour the tomato sauce mixture over all.

Cover the casserole and bake for 80 to 90 minutes or until the cabbage rolls are tender.

Serve the stuffed cabbage with the sauce. Enjoy.


Serving Size



280 kcal

Total Fat

13 g

Saturated Fat

4 g

Unsaturated Fat

0 g

Trans Fat



74 mg


432 mg

Total Carbohydrate

23 g

Dietary Fiber

6 g

Total Sugars

9 g


20 g

8 servings


1 hour 55 minutes

total time
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