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Stuffed Cabbage

Rated as 4.19 out of 5 Stars

"This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture."
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Ingredients

13 h 10 m servings 248 cals
Original recipe yields 8 servings

Directions

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  1. Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
  4. Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
  5. Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.

Nutrition Facts


Per Serving: 248 calories; 13.1 g fat; 19.6 g carbohydrates; 14 g protein; 66 mg cholesterol; 288 mg sodium. Full nutrition

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Reviews

Read all reviews 56
  1. 64 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I liked it, but found myself in the bathroom due to tremendous gas. It gave me the poops! It was tasty though. Jeez, I just farted.

Most helpful critical review

I had to give this three stars, I realize every family has their own way of doing stuffed cabbage, but I NEVER freeze the cabbage plus the mixture was too bland. I always core the cabbage and bo...

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I liked it, but found myself in the bathroom due to tremendous gas. It gave me the poops! It was tasty though. Jeez, I just farted.

Excellent recipe. I make something similiar/quicker. I chop the cabbage and saute with ground beef, spicy pork sausage, mix in cooked rice and tomatoe soup for one pot meal. Thanks Barb.

I did not freeze the cabbage. I think by par broiling it, you "de-gas" the cabbage. I also cooked mine in a crock pot on low for 8-9 hours. It turned out better than I remember as a child!

Hubby loved this and so did I! Prefer that it is baked instead of cooked on stovetop! Only variation I made the second time was that I used the family size can of tomato soup and poured over t...

I prefer to blanche the cabbage and I added garlic powder to the mixture (I'm a garlic lover.) The only thing I did differently was instead of using the soup, I mixed a can of tomato sauce wit...

This was an excellent recipe which we enjoyed tremendously! It took over 12 hours for the cabbage to thaw though. Think next time I'll take it out of the freezer the night before I want to cook ...

I had to give this three stars, I realize every family has their own way of doing stuffed cabbage, but I NEVER freeze the cabbage plus the mixture was too bland. I always core the cabbage and bo...

I separated the leaves from the cabbage head and steamed them in the microwave for a few minutes, covered with some wet paper towels. That saved a LOT of time. I made the stuffing as the recipe ...

This is just like the recipe I remember as a kid! Very good taste, and I loved the freezing the head of cabbage idea, however make sure you have enough time to thaw it before cooking--mine took...