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Old Fashioned Stuffed Cabbage

This comforting old world Old Fashioned Stuffed Cabbage recipe is even easier to prepare, now that Howard from our Test Kitchen is sharing a tip to make these a breeze to assemble.
Recipe

Old Fashioned Stuffed Cabbage

  1. 1 large cabbage, cored
  2. 1 (28-ounce) can crushed tomatoes, not drained
  3. 3 tablespoons light brown sugar
  4. 1 tablespoon Worcestershire sauce
  5. 1 tablespoon lemon juice
  6. 1 pound ground beef
  7. 1 cup cooked rice, cooled
  8. 1 small onion, chopped
  9. 1 egg
  10. 1 teaspoon salt
  11. 1/2 teaspoon black pepper

 

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
     
  2. In a large saucepan, bring 1 inch of water to a boil over high heat. Place cabbage in water, cored-side down; cover pan, and reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside.
     
  3. In a medium bowl, combine tomatoes and their juice, brown sugar, Worcestershire sauce and lemon juice; mix well and set aside. In a large bowl, combine ground beef, rice, onion, egg, salt, pepper, and 2 tablespoons tomato mixture; mix well.
     
  4. Place 1 cup tomato mixture in bottom of prepared baking dish. Peel a cabbage leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam-side down in baking dish; repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top of cabbage rolls and cover.
     
  5. Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.
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