Stuffed Cabbage

I saw this recipe on Delicious Dishes and was intrigued. Were they good? Yes. Were they amazing? No. Would I make them again? Maybe. I was kind of in the mood for a more fattening, home-style kind of meal, so that may have been my problem. These cabbage rolls did have a great flavor and the girls actually both ate some of them, so that definitely says something!

1 large head of cabbage
1-1 1/2 lbs ground turkey (we were out so I used ground beef)
1 1/4 tsp coriander
1 tsp cumin
1 tsp salt
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper
season with pepper
1 TB brown sugar
1 egg
2 T tomato paste (I used spaghetti sauce)
1/3 c uncooked rice
1 medium onion finely chopped


Bring large pot of water to boil and steam cabbage head. Cut the center core out as best as you can as this will make it easier to remove the individual leaves when boiling. As leaves fall off the head of cabbage remove them from the pot and set on a plate to cool. Be careful not to overcook cabbage as it will make it difficult to wrap because the leaves will rip.

In a frying pan with 1 TB oil brown the onion and rice for a few minutes. Then mix in with all other ingredients listed above. (the meat is uncooked still, I didn't think that was clear from the recipe)

Use the very small cabbage pieces from the center of the cabbage to line the bottom of the pot. Roll up your cabbages and put them in the pot. I cut the very large cabbage leaves in half before rolling them just to make more rolls and I usually need all the cabbage to use up all the meat mixture.

Add to the pot

3 Beef Bouillon Cubes
2 - 14 oz cans of diced tomatoes
6-8 cups water...enough to barely cover cabbage rolls

Cover and bring pot to a boil and then simmer for about an hour. Garnish with sour cream and enjoy.