The BEST Old-fashioned Stuffed Cabbage - You'll love this recipe passed down through generations!
Channel: Nana's Corner
Date: 2018-01-08

Learn how to make Old-Fashioned Stuffed Cabbage! My mom has been in town for the holidays and everyone always want her stuffed cabbage when she's here! It's soooo delicious!! The big funny was calculating how long she has been making this dish. My great Aunt Tessie showed her how to make this over 60 YEARS AGO! This meal is very inexpensive to make and goes a long way. We were able to get 4 meals (approximately 8 cabbage rolls per meal) from just 1 afternoon of cooking. We had so much fun making this video and many bloopers along the way! I hope you enjoy it as much as we did making it!  

Recipe Ingredients:
3 lbs ground beef
1 1/4 cups cooked white rice
1 small onion, finely diced
2 large eggs
2 tbsp Worcestershire sauce
6 (10 3/4 oz) cans of tomato soup
2 medium heads of cabbage
64 oz sauerkraut
water
salt & pepper to taste

1. Mix ground beef, cooked rice, eggs, diced onion, 1/2 can of tomato soup, Worcestershire sauce, and salt and pepper to taste in a large bowl.

2. Remove core from whole cabbage heads.

3. Place cored cabbage heads into boiling water until leaves start to soften and separate. 

4. While cabbage is still in the water, start to remove individual leaves from heads by slicing stem and lifting each leaf off. Place in a strainer that is over a bowl or pot to drain and cool.

5. Once leaves are cool enough to handle start rolling process.

Rolling process: slice a layer from the thick stem on the back of the cabbage leaf. Turn leaf so it is laying on "cup" side facing up. Place a ball of meat on leaf and roll leaf around meat. Poke leaf edges into each side of roll to secure it.

6. Once cabbage rolls are all completed begin to layer in a large pot as follows:

*1 can tomato soup, 1 can water, and approximately 16 oz sauerkraut. (stir to distribute evenly on bottom of the pot.
*layer of cabbage rolls
*layer of sauerkraut

(Continue this layering until all cabbage rolls are used)

* the Last layer is the remainder of tomato soup with an equal amount of water. This should just cover cabbage rolls.

7. Bring the pot to a boil on the stovetop and then lower heat and simmer for 2 1/2 to 3 hours.

8. Enjoy!!!!!

( Do not stir BUT do make sure to lift the bottom cabbage rolls every so often to ensure that they do not stick and burn.

**Freeze leftover stuffed cabbage in your freezer container of choice for future meals! Reheat by defrosting and then warming in a pot on the stove or in the microwave.

Let Grandma (my mom) know in the comments if you're going to give this delicious recipe a try and/or if you have any questions! We will reply to all the comments!

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Music in Video:
"Crinoline Dreams" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/