Unstuffed Cabbage Recipe
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Unstuffed Cabbage

Possibly Hubby's favorite recipe in the world. Ingredients look odd and the whole thing doesn't look right until you dish it out, but if you love stuffed cabbage, do try it.

It's also a very forgiving dish. Cook it longer if 1 1/2 hours isn't convenient. Simmering an extra 30 minutes with the lid off will reduce the liquid. Make it ahead of time if you like; it freezes beautifully. 

1 large head cabbage
1 ginger ale
28 - 32 oz. Heinz ketchup
2 lbs. lean ground beef
1 med onion
1/4 cup chopped parsley
3-4 egg whites
1/4 cup raw rice
15 oz broken peeled tom with juice
brown sugar
sour salt (or cider vinegar)

Trim and core the cabbage and cut it into one-inch strips. Put the strips into an 8-quart dutch oven or stock pot and add the ginger ale and ketchup. Bring to a boil, stir, cover and let simmer while you prepare the meat.

Put the ground beef in a large mixing bowl. Grate the onion over the beef and mix it in with your hands. Manually work in the egg as well, then the rice. Form into 6 - 10 patties no more than 1" thick (they'll plump up as they cook).

After the cabbage has simmered for 15 minutes, stir again and add the meat patties carefully in two layers, being sure that the sauce and cabbage completely surround and cover each patty. I dissolve brown sugar in a little water and add now, then sour salt (or vinegar) to your taste

Cover and simmer 1 1/2 hours.

Serve over hot white rice in soup plates. Buttered rye bread is nice for dipping in the juice.

Makes 6 servings.


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