Stuffed Cabbage


For Filling:

  • 1 Pound Ground Pork
  • ½ Pound Ground Beef
  • ½ Cup Long Grain Rice
  • ½ Can Diced Tomatoes
  • 1 Large Yellow Onion, Grated
  • ½ Cup Water
  • ¼ Cup Olive Oil
  • Salt & Pepper to taste

For Rolls:

  • 1 Large Cabbage, Blanched
  • 1 Can Diced Tomatoes
  • 10 pieces all spice
  • ¼ Cup Olive Oil

To prepare the cabbage, core the cabbage and place in a large pot.  Add cold water until covered and add a bit of salt to the water.  Remove the cabbage and bring the water to a boil.  Carefully add the cabbage back to the boiling water and blanch for 4-5 minutes or until softened; drain and let cool to touch.

While the cabbage is cooling, prepare the filling by mixing all of the ingredients well and set aside to rest.

When the cabbage has cooled to the touch, carefully separate the leaves.  If you are using a very large cabbage, cut and discard the vein from each leaf and cut the leaf in half creating a workable size for filling.  On small heads of cabbage, you need only cut out the vein and carefully close the opening by bringing the two sides together and overlapping them.  Take a few pieces of your cabbage leaves and line the bottom of your dutch oven.

Place about a tablespoon of filling in the middle of the cabbage leaf, fold in the sides and roll up to form a small roll.  Place the cabbage roll against the side of the dutch oven and continue with the remainder of the cabbage taking care to add each cabbage roll in a circular pattern while working your way into the middle of the dutch oven.  Continue layering in this fashion until all of your filling is used.  Pour the diced tomatoes on top of the cabbabe rolls, add the allspice, season with salt and add the remainder of olive oil.  Top off with 2 cups of boiling water and cover the cabbage rolls with a large plate and cooking weights.  Cook for approximately 1 hour on medium high heat.