Stuffed Savoy Cabbage Rolls

Click on photo for recipe


I jar (32oz) Spaghetti Sauce

1 large head Savoy Cabbage (2-3 lbs)

1 1/2 lbs Ground Beef

2 cups cooked Brown Rice ( from 1 cup dry)

1/2 (1 cup) chopped onion

1/4 cup chopped parsley

1 Tablespoon Paprika

1 Tablespoon Salt


1. Bring  a large pot of salted water to boil. Add cabbage head and cook for 3 minutes. Remove with spoon. Pell outer layer of leaves and drain. Return remaining cabbage to water and repeat until all leaves are cooked and removed. Select 12 large leaves to use for rolls, pat dry.

2. Preheat oven to 375*. Mix together beef, rice, onion, parsley, paprika and salt.

3. Working with 1 leaf at a time. Arrange about 1/2 cup filling in center of leaf. Fold stem over, then sides of cabbage to form a package. Transfer each, seam side down, to a Stoneware baker.

4. Spread sauce over stuffed cabbages. Cover with Parchment Paper then foil, and bake about 1 hour

Yield: 6 servings of 2 each

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: