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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Borrowed and then adapted from the Nourishing Traditions cookbook by Sally Fallon

You will need:

1 large cabbage
2 pounds ground beef, pork, lamb, or 500ml of cooked kidney beans (or a combination of meats and beans)
2 med. onions, finely chopped
2 cups cooked rice
2 cloves of garlic, peeled and chopped
¼ c. sunflower seeds or pine nuts
2 tsp. ground cumin
½ tsp. cinnamon
1/8 tsp. ground cloves
salt and pepper
1/4 cup raisins (optional)
1 egg, lightly beaten
1 large jar or can diced tomatoes 
Oil or fat for frying (optional) 

To preparet the cabbage:
Cut out the core from the cabbage.  Place the cabage core-side down in large pot with 2 inches of water, cover and steam 15 minutes. Remove wilted outer leaves. Steam a bit longer if needed to soften inner leaves. Drain the leaves and set aside.

To prepare the filling:
In heavy skillet, brown meat in olive oil, lard, or other fat, if using. Meanwhile, sautee onion and garlic, then add rice, raisins, pine nuts, herbs, and spices to pan, add the beans now if you are using them. Then mix the rice and seasonings with the cooked meat. Season with salt a pepper to taste to taste. Let cool slightly and mix in beaten egg.

Stuffing the cabbage:
Place large spoonful of stuffing on each cabbage leaf, fold in sides and roll up like a burito. Arrange in several layers in casserole dish. Cover with tomatoes. Bake covered at 350 for 30 minutes.

You can also put these into foil pans, label, and then freeze to eat later. We like this recipe best using a mixture of pork and beef.

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