Name: Stuffed Cabbage
Cook time: 3 h
Total time: 3 h
Yield: 20
Ingredients: 1 large head of cabbage; 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; 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic; 1/2 teaspoon Gefen Cinnamon; 1/2 teaspoon Pereg Cumin; 1 teaspoon onion powder; 1 teaspoon garlic powder; 24 ounces Tuscanini Crushed Tomatoes; 8 ounces Tuscanini Tomato Sauce

Stuffed Cabbage

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
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 teaspoon Gefen Cinnamon
1/2 teaspoon Pereg Cumin
1 teaspoon onion powder
1 teaspoon garlic powder

Sauce

24 ounces Tuscanini Crushed Tomatoes
8 ounces Tuscanini Tomato Sauce
1 teaspoon onion powder
1 teaspoon garlic powder
salt, to taste
black pepper, to taste

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

Directions

To soften the leaves, place the head of cabbage in the freezer for at least 24–48 hours, the longer the better.
Defrost completely.
Remove the outer four to six layers and discard. Carefully separate each of the rest of the leaves, being careful not to rip it.

In a bowl, combine all meat mixture ingredients.
Place a small handful of the meat mixture in the center of each cabbage leaf. Fold the sides and roll up.
Place in a pan or oven-to-table dish.
In a bowl, mix all sauce ingredients. Pour over stuffed cabbage.
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.

Description:

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(732) 901-5746

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

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
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 teaspoon Gefen Cinnamon
1/2 teaspoon Pereg Cumin
1 teaspoon onion powder
1 teaspoon garlic powder

Sauce

24 ounces Tuscanini Crushed Tomatoes
8 ounces Tuscanini Tomato Sauce
1 teaspoon onion powder
1 teaspoon garlic powder
salt, to taste
black pepper, to taste

Directions

Step 1 - Prepare the Cabbage Leaves

To soften the leaves, place the head of cabbage in the freezer for at least 24–48 hours, the longer the better.
Defrost completely.
Remove the outer four to six layers and discard. Carefully separate each of the rest of the leaves, being careful not to rip it.

Step 2 - Prepare the Stuffed Cabbage

In a bowl, combine all meat mixture ingredients.
Place a small handful of the meat mixture in the center of each cabbage leaf. Fold the sides and roll up.
Place in a pan or oven-to-table dish.
In a bowl, mix all sauce ingredients. Pour over stuffed cabbage.
Cover tightly and bake at 350 degrees Fahrenheit for two hours or 200 degrees Fahrenheit for eight hours for a deeper flavor.

Step 3 - About the Voice of Lakewood

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2 Comments

shaindy • 2 years ago

Shira Romm • 3 years 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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Stuffed Cabbage

Directions

Prepare the Cabbage Leaves

Prepare the Stuffed Cabbage

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