LINDA'S STUFFED CABBAGE

Linda's Stuffed Cabbage image

Make and share this Linda's Stuffed Cabbage recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories Brown Rice

Time 2h30m

Yield 12-14 rolls

Number Of Ingredients 20

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Ingredients

1 head cabbage (you won't use the whole head)
4 cups rice, cooked (I use brown rice)
12 ounces ground beef
1 medium onion, finely chopped
1/4 cup green pepper, finely chopped
2 teaspoons garlic, finely chopped
1 (1 1/4 ounce) pkt. sodium free beef bouillon (I use Herb ox brand, in green and yellow box)
1/2 teaspoon ground allspice (I use fresh, and grind my own)
1/2 teaspoon thyme
1/2 teaspoon celery salt
1/2 teaspoon fresh ground pepper
1 egg
1 (28 ounce) can roma tomatoes, in sauce (I crush the tomatoes with my fingers when I take them out of the can)
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
3 tablespoons dried onion flakes (you can use 3 T. fresh onion or 1 tsp. onion powder instead)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons brown sugar
celery salt, to sprinkle on top of cabbage rolls once sauce is poured over them

Steps:

Put cabbage leaves in hot water, and bring to boil. Drain. Set aside.
Cook rice according to directions (Do NOT overcook). Set aside.
Place ground beef in a large bowl. Set aside.
Finely chop onion, green pepper, and garlic. (You can use your food processor or blender if your in a hurry).
Grind the allspice, if you are using fresh.
Add chopped onion, green pepper, garlic, beef bouillon, allspice, thyme, celery salt and ground pepper to the bowl with the ground beef. Mix well.
Add egg, and mix well.
Add rice, and mix well.
To make the sauce:.
In a large pot add Roma tomatoes with sauce, tomato sauce and tomato paste.
Add instant onion, salt, pepper and brown sugar. Let come to boil, then turn down to medium, cover pot and cook for about 15 minutes.
Take about 2 tablespoons of meat mixture and place on cabbage roll. fold sides over meat, then roll up into a roll. Place rolls side by side, in a 9x13" baking pan. Continue rolling the leaves until the mixture is gone.
Cover rolls with sauce.
Preheat oven to 350.
Sprinkle some additional celery salt and pepper on top before placing in the oven.
Bake for 1 hour.

Nutrition Facts : Calories 372.6, Fat 5.5, SaturatedFat 2, Cholesterol 34.8, Sodium 610.4, Carbohydrate 68, Fiber 5.6, Sugar 10.4, Protein 13.4

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