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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Moma’s Stuffed Cabbage Recipe

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This recipe for Moma’s Stuffed Cabbage is from Moma Theresa Kaye Tyson-Patterson's Southern Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Heads of Cabbage
2 lbs. of Ground Beef or Ground Turkey
1 Egg
1 tsp of fresh Garlic
1 tsp of parsley
2 slices of diced onion
1 15 oz can of tomato sauce
1 20 oz can of crushed tomatoes
Salt and Pepper to taste
¼ Cup of tomato sauce for the meat mixture
3 Cups of Cooked Rice
Directions:
Directions:
Preheat oven to 375 degrees

Put head of cabbage in a pot of boiling water for about 5 minutes or until semi cooked then remove and peel leaves one at a time. Cut the end of each the cabbage leave with a sharp knife. Set aside.

In a large bowl place uncooked ground beef and add all ingredients not including the 15 oz. can of tomato sauce, crushed tomatoes or cooked rice. Once mixed well place a small amount on a cabbage leaf and roll it up like a burrito.

Next, Place the cabbage rolls seam side down in a casserole dish, then pour the 15 oz. can of tomato sauce and crushed tomatoes over the top, cover and bake for 75 minutes, then lower oven to 325 and bake for an additional 90 minutes or until cabbage is tender. While baking be sure to base the cabbage every hour. Once done serve with cooked rice
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20

 

 

 

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