Need a good stuffed cabbage recipe

This is the one that tempts me the most.

Barbecue University® bottom of the page. You don't have to stuff and roll individual packets, just do the whole cabbage.

Stuffing;
1lb meatloaf mix (ground pork, beek and veal) (you can also use lamb in place of the veal and/or pork)
1/2 cup long grain rice
1/2 cup minced vidalia onion
2 Tbsp chopped parsley
1 Tbsp minced garlic, fresh
1 egg
1 tsp salt
1/4 tsp pepper

Cabbage leaves, blanched in salted water (you can also use grape leaves)

Tomato sauce;
1-28oz can diced tomatoes
1-28oz can crushed tomatoes
2 cups beef stock
1/3 cup diced celery
1/3 cup diced carrots
1/3 cup diced onion
1/4 cup Extra virgin olive oil
1 Tbsp chopped garlic
2 tsp salt
1/4 cup Chopped basil
S&P to taste

Stuffing
Combine all other ingredients in mixing bowl and mix well. Form into 6oz oblong meat balls set aside for stuffing later.

Sauce
In a large skillet heat olive oil over med high flame and carrots, celery and onion and saute until translucent or approximately 5 minutes. Add garlic and salt and saute for an additional 4 minutes being careful not to burn garlic. Reduce heat and add can of crushed tomatoes, diced tomatoes and beef stock. Bring to a boil and reduce to simmer. Simmer for 15-20 minutes. Add more beef stock if sauce thickens too much. Add chopped basil, adjust salt and pepper and remove from heat.

Cabbage Rolls
Blanch cabbage in boiling, salted water (2tbsp salt to 1 gallon of water) for for 3 minutes. cool in ice bath immediately drain and pat dry. Lay out blanched cabbage leaves and place a 6oz portion of stuffing on one end of the cabbage and roll. Be sure to fold in edges to not expose the meat.

Place finished cabbage rolls in a baking dish and cover with sauce mixture and than parchment and foil. Place in preheated 400 degree oven for 30 minutes or cabbage rolls are 180deg internal temp. Remove from oven and serve with couscous or mashed potatoes.

I don't officially have anything written down for this recipe so it's not the greatest translation of a dish I usually wing for family meals but hopefully it'll work for you. Typically the dishe feeds the three of us with a portion left over.

That's great I was able to help. The sauce produces a large volume since I foodsaver the remaining and use for steak sand toppings. Just add sauteed sliced mushrooms to the beef and .....Viola! Works well for the occasional meatloaf too.:smiles: Forgot to mention them both.:look:

Nothing wrong with making things more to suit your taste. Changes looked good. Again glad I was able to help.:D

Thanks friends for such a nice recipe...

old schools recipe looks like the one thats been handed down in my family for years only they take a shortcut and use tomato soup for half the ingredients of the sauce...

and i swear to god you can't change my grandmothers mind about what BRAND of canned tomato product to use for it...its Hunts and nothing else.

she can tell the difference.

This weekend another ancient relative of mine said she chops up some italian sausage to add to the mix too :eek:.....I screamed sac relig! (but secretly want to try it)