Grandma’s Stuffed Cabbage

April 18, 2020

I am not a meat eater. My husband is, however. Usually, he only eats meat when we go out to eat. BUT, we are in quarantine. So today, I made up a fun version of stuffed cabbage. Usually, it calls for rice, but this is a “keto” version, just for my darling man. He said it was delicious, but I can’t tell you for sure that he’s telling the truth or just being a good husband 🙂 MAKES 6 SERVINGS


One large green cabbage

3 tbsp olive oil

1 large onion, chopped and divided into two seperate piles

4-5 cloves of garlic, chopped

1 can of tomatoes

2 tbsp apple cider vinegar

1 lb ground beef

Green onions if you have them handy, chopped

Salt and Pepper to taste

  1. Heat oven to 350 degrees.
  2. Boil a very large pot of water. Chop the bottom of the cabbage off and boil for 4 minute, or until you can easily pull the cabbage leaves off.
  3. Meanwhile, heat a pan and add half the onions. Sauté until fragrant. Then add the garlic for a few minutes. Add the canned tomatoes and a bit of water to thin it out. Finally, add the vinegar. Salt and pepper to taste.
  4. To get the beef prepared, put it in bowl and add the onions, and the green onion if you have. Salt and pepper to taste.
  5. While the sauce cooks, pull off your first leaf. Put about 1/3 cup of beef mixture into the center of a cabbage leaf. Roll the first part down, the tuck in the sides of the leave, and roll the bottom up. I googled it, it was super easy. Repeat until the meat is gone. It made about 6 large rolls for me.
  6. Take sauce off flame, and puree it in the blender.
  7. Cover the bottom of the baking dish with sauce. Then add the rolls, and cover with sauce. I also added a few ladles of the leftover cabbage water.
  8. Cook for 60-70 minutes. You can let is cool and soak in the juices more, or serve right away.

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