A classic comfort food. Tender cabbage leaves are stuffed with seasoned ground chuck and slow-cooked in a tangy-sweet tomato or V-8 juice sauce.
Author
Unknown
Recipe
| Measurementss | Ingredientss |
|---|---|
| 1 large head | Cabbage |
| 2 pounds | Ground Chuck |
| 1 large (48 oz) can | Tomato Juice or V-8 Juice |
| 1/3 cup | Brown Sugar (or to taste) |
| 1 | Lemon, juiced |
| To Taste | Salt and Pepper |
| Optionals | Salsa |
| As Needed | Toothpicks |
Instructions
1. Preparation 1.s Bring a large pot of water to a boil. Core the cabbage. 2.s Place the head of cabbage in the boiling water for several minutes to soften the outer leaves. Carefully peel off the softened leaves. Repeat until you have as many leaves as you need. 3.s For each individual leaf, cut out the tough part of the core/stem. 4.s In a separate bowl, prepare the meat filling by seasoning the ground chuck with salt and pepper. Add a small amount of the tomato juice to moisten the meat. 5.s In a saucepan, heat the remaining tomato juice, brown sugar, lemon juice, and optional salsa.
2. Assembly 1.s Take a large spoonful of the meat mixture and place it in the center of a cabbage leaf. 2.s Fold the sides of the leaf over the meat and roll it up tightly. Secure with a toothpick if necessary. 3.s Place the completed rolls in a large pot or roasting pan. 4.s If you have any leftover meat, form it into small meatballs and add them to the pan. Add any remaining unused cabbage to the pan for extra flavor. 5.s Pour the warm tomato sauce mixture over the cabbage rolls. You can place any extra large cabbage leaves over the top.
3. Cooking 1.s Oven Method: Bake, lightly covered, in a preheated 325°F oven for about 2.5 hours, until browned on top. 2.s Stovetop Method: Alternatively, cook on a low burner on the stovetop for about 2 hours, until everything is well-cooked.
Note
The recipe author suggests this dish is “best the next day after it is refrigerated.” To reheat, do so slowly over low heat to prevent burning. Skim and remove any fat before reheating.
