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Bea's Unstuffed Cabbage

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Submitted by fredk64

YIELD

6 servings

PREP

1 hrs

COOK

3 hrs

READY

4 hrs

Ingredients

1 237
CUP ML ONIONS
diced
2 907.2
POUNDS G CABBAGE
diced
8 231.2
OUNCES ML/G TOMATO SAUCE
28 809.2
OUNCES ML/G TOMATOES
canned, peeled, and juice
1 237
CUP ML WATER
½ 118
CUP ML HONEY
¼ 59
CUP ML LEMON JUICE
79
1 453.6
POUND G GROUND BEEF
or veal or lamb
½ 118
CUP ML RICE
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
½ 2.5
TEASPOON ML SALT
optional
1 1
X X BLACK PEPPER
freshly ground, to taste *

Directions

NOTE: This has a long cooking time. It is a dish that is best prepared early in the day and reheated at serving time since the flavor improves.

  1. In a large heavy pot combine all the soup ingredients except the raisins. Bring to a boil over medium-high heat while preparing the meatballs.

  2. Combine meatball ingredients, stirring them to mix thoroughly. With wet hands, roll the meat mixture in 1¼ inch balls. Add the meatballs to the boiling cabbage soup, reduce the heat to medium-low, cover and simmer for 2 hours.

  3. Remove the cover, add the raisins, and cook for another 30 minutes in the uncovered pot.

Mashed potatoes would be an excellent accompaniment. Also, this dish goes well with broad egg noodles.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 499g (17.6 oz)
Amount per Serving
Calories 436 26% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 311mg 13%
Total Carbohydrate 20g 20%
Dietary Fiber 7g 27%
Sugars g
Protein 47g
Vitamin A 23% Vitamin C 135%
Calcium 12% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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