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Granny Reesman's Stuffed Cabbage's picture
  Green cabbage head 3 Pound (1 Medium Head)
  Ground beef 1 Pound
  Egg 1 Large, lightly beaten
  Barley 1⁄2 Cup (8 tbs), cooked
  Fresh dill 1⁄4 Cup (4 tbs), chopped
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon, freshly ground
  Unsalted butter 2 Tablespoon
  Onions 3 Medium, halved and slivered
  Golden raisins 1⁄2 Cup (8 tbs)
  Lemons 2 , juiced
  Packed brown sugar 2 Tablespoon
  Canned plum tomatoes with their juice 28 Ounce, crushed (1 Can)

1) Trim the cabbage by removing the tough outer leaves and core.
2) Allow a large pot of lightly salted water to come to a boil.
3) Mix in cabbage and cook for about 5 minutes until the leaves pull apart easily.
4) Drain the cabbage upside down after taking it off from the pot.
5) Separate the large leaves cautiously, guarding the smaller leaves, and then dry gently with paper towels.
6) Slice the small firm center of the cabbage and keep aside.

7) In a small bowl, mix together beef, egg, barley, dill, salt, and pepper and keep aside.
8) Cut out the tough center rib of each of the large leaves in a V shape using a small sharp knife.
9) On a work surface, place a large cabbage leaf with the core end facing you.
10) Top with a smaller leaf to cover the cut-out V area.
11) In the center, place 2 tablespoons of the meat mixture, about 1 inch from the closest edge.
12) Roll the leaf up from the bottom to make a cabbage roll after folding the right and left sides over the filling and then fasten with a tooth-pick.
13) In a large heavy pot, over low heat, melt butter and sauté onions and slivered cabbage in it for 5 minutes.
14) Mix in raisins, lemon juice, and sugar and continue to cook for 10 minutes more, stirring.
15) Add in tomatoes and juices and allow the mixture to come to a boil.
16) Take off the mixture from heat, when done.

17) Take a large heavy pot and pour 1 cup of tomato mixture into the bottom of it.
18) Place about 8 cabbage rolls, with their seam side down, loosely in the bottom of the pot.
19) Top with remaining rolls and then layer with the remaining tomato sauce.
20) Allow this to come to a boil and then bring down the heat to low.
21) Cook the mixture, covered for 2 hours, checking the pot occasionally.
22) Reduce the heat further if the sauce boils too hard. Similarly add in a bit of water if the liquid seems to be drying up.

23) In a large shallow bowl, place the cabbage rolls, discarding the toothpicks.
24) Top the rolls with sauce and serve hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
130 Minutes
Ready In: 
150 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 766 Calories from Fat 342

% Daily Value*

Total Fat 38 g58.8%

Saturated Fat 15.5 g77.6%

Trans Fat 0 g

Cholesterol 149 mg49.7%

Sodium 870.6 mg36.3%

Total Carbohydrates 85 g28.2%

Dietary Fiber 18.1 g72.4%

Sugars 42.4 g

Protein 31 g62.8%

Vitamin A 39.1% Vitamin C 318.3%

Calcium 25.8% Iron 24.3%

*Based on a 2000 Calorie diet

Granny Reesman's Stuffed Cabbage Recipe