I love it when you send me recipe and love love it when you send me pictures. Thank you to Rachel of Windsor for sending such a great recipe and thanks to Brooke for helping mom in the kitchen. I hope that you enjoy it.

Rachel of Windsor-The Roll Down

Stuffed Cabbage

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 4 to 5 servings

Serving Size: 2 cabbage rolls

  • 2 Tablespoons olive oil
  • 1 chopped medium yellow onion
  • 1 medium head (about 2 pounds) green cabbage
  • 1 pound ground beef,   I USED DEER MEAT ;)
  • 1/2 cup cooked white
  • 1/4 cup raisins, chopped
  • 3/4 teaspoon salt
  • 1 can (16 ounces) tomato sauce
  • 1/2 cup beef broth
  • 1/2 teaspoon paprika

Preheat the oven to 350 degrees F. Spray a 13- by 9-inch pan with cooking spray or oil.

Bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose--pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf.

In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Set aside to cool.

In a mixing bowl combine cooled onion, beef, chopped raisin, salt. When this is thoroughly mixed, gently mix in the rice.

With the stem side of the cabbage leaf facing you, place a scant 1/3 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Place the cabbage rolls, seam side down, in the prepared baking dish.

In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls. Cover with foil and bake for 1 hour