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Recipe by Faigy Murray

Stuffed Cabbage

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Stuffed Cabbage
Meat Meat
Easy Easy
20 Servings
Allergens

Contains

- Egg
3 Hours
Diets
- Gluten Free - Low Carb - No Refined Sugar

This classic was my grandmother’s specialty, which we called kappusta in Hungarian. Sadly, she is no longer with us, but now I lovingly carry on her heritage and make this for my family every year.   Yield: approximately 20 servings

Ingredients

Cabbage

  • 1 large head of cabbage

Meat

  • 1 and 1/4 cups cooked rice

  • 1 egg

  • 2 and 1/2 pounds ground beef

  • salt, to taste

  • black pepper, to taste

  • 1 small onion, minced

Sauce

  • salt, to taste

  • black pepper, to taste

Directions

Prepare the Cabbage Leaves

1.

To soften the leaves, place the head of cabbage in the freezer for at least 24–48 hours, the longer the better.

2.

Defrost completely.

3.

Remove the outer four to six layers and discard. Carefully separate each of the rest of the leaves, being careful not to rip it.

Prepare the Stuffed Cabbage

1.

In a bowl, combine all meat mixture ingredients.

2.

Place a small handful of the meat mixture in the center of each cabbage leaf. Fold the sides and roll up.

3.

Place in a pan or oven-to-table dish.

4.

In a bowl, mix all sauce ingredients. Pour over stuffed cabbage.

5.

Cover tightly and bake at 350 degrees Fahrenheit for two hours or 200 degrees Fahrenheit for eight hours for a deeper flavor.

Tips:

If you have extra meat or cabbage, you can crumble it into the sauce to makes it thicker and tastier. I like to make multiple of these in smaller pans and take them out as needed per meal.

About the Voice of Lakewood

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

chopped meat classic Jewish foods faigy murray ground beef ground meat mince mykitchen_mystudio stuffed cabbage traditional
Stuffed Cabbage

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Shira Romm
Shira Romm
2 months ago

A good traditional recipe. It doubles very nicely, I left out the cinnamon. Cut up extra cabbage into strips and add to the sauce.

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