February Recipe from Chef: Stuffed Cabbage!

February 10, 2015 at 1:59 pm (Willow Writers) (, , , , , , , )

There isn’t anything better than a pan of stuffed cabbage on a cold  winter day! This recipe is one my mother and grandmother made often. The recipe that follows will make approximately 14 to 16 stuffed cabbages, which can be portioned into smaller batches and frozen for future enjoyment. – Chef Haberle

Stuffed Cabbagecabbage

3 pounds ground beef
1 tablespoon chopped garlic
2 cups cooked rice
¼ tablespoon oregano
Salt and pepper to taste
5 (10 oz) cans of Campbell’s Tomato Soup
2/3 cup milk
3 (32 oz) jars of sauerkraut
2 medium to large heads of cabbage
Uncooked bacon strips



  1. In a large bowl add ground beef, chopped garlic, cooked rice, oregano, salt and pepper. Knead ingredients thoroughly until combined well. Set aside.
  2. Drain liquid from sauerkraut and put in large mixing bowl.
  3. Add tomato soup and milk and mix well. Set aside.
  4. In a pot of boiling water, put whole heads of cabbage and cook for 5 minutes. Remove from water and cut off cooked outside leaves. Return cabbage to water and repeat process until you have 16 to 20 leaves.
  5. Cut the rib out of the cabbage leaves.
  6. Take approximately 4 oz of the meat mixture and place at the end of the cabbage leaf. Roll up the leaf tucking in the ends. Repeat process until all the meat mixture is gone.
  7. In a baking pan, place some of the sauerkraut mixture on the bottom of the pan.
  8. Lay the stuffed cabbages in the pan.
  9. Top cabbages with the rest of the sauerkraut mixture.
  10. Lay the bacon strips on top.
  11. Cover with plastic wrap then foil and bake at 325 degrees for 4 hours.

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