Go Back

Stuffed Cabbage

Theresa Skeba
If you grew up in Pittsburgh, you know this is an old-fashioned family favorite!
Course Main Course

Ingredients
  

  • 2 1/2-3 lb cabbage, outside leaves removed
  • 1 cup rice, uncooked
  • 2 medium onions, chopped
  • 2 Tbsp bacon fat or shortening
  • 1 3/4- 2 lb ground beef chuck
  • 1 1/2 tsp pepper
  • 2 cans tomato soup (10.5 oz, each)
  • 1 soup can water
  • 2 slices bacon

Instructions
 

  • Using a pot large enough to accommodate the cabbage, fill the pot 1/2 full of water and bring to a boil. Core the head of cabbage to a point 2 inches deep and place in boiling water.
  • Place rice into saucepan and cover with water 1 inch above the rice and bring to a boil. Cook for 3-5 minutes. Drain well.
  • In another saucepan, saute onions in bacon fat or shortening. Combine ground beef, rice, salt and pepper with onions and mix thoroughly.
  • Lay a leaf of cabbage in palm of hand. Place 1 heaping tablespoon of meat mixture on leaf and roll up by folding stem end over filling, then folding in the sides and finally rolling toward the top, making a roll. Trim off any excess cabbage leaf if necessary.
  • Preheat oven to 350 degrees.
  • Line a casserole dish with the outer leaves removed from the head of cabbage. Place the rolls on the leaves in the dish, seam side down, side by side. Place 2 slices of bacon on top of the rolls.
  • Combine tomato soup, water and tomato juice. Blend and pour over the rolls. Cover with left-over leaves or cut up the small remains of the head of cabbage.
  • Bake covered for 2 1/2 hours. Turn off heat and let rolls set in oven for 20 to 30 minutes before serving. Makes 6-8 servings. Enjoy!