Lemon Zested Stuffed Cabbage


1 large head green cabbage
1 tablespoon salt
1 cup chopped onions
1 clove garlic, crushed
1 pound ground beef
2 cups cooked rice
2 eggs, beaten
1/4 teaspoon pepper
1 can (8-ounces) tomato sauce
1 can (14.5 to 16-ounces) tomatoes, chopped
Juice of 1 lemon
2 tablespoons brown sugar


Remove outer leaves of green cabbage. Trim off the thick part of leaf, add leaves and 1 teaspoon salt to boiling water and leave 5 minutes as they become pliable. Drain.

Combine onion, garlic, ground meat, rice, eggs, pepper, and 1 teaspoon salt. Place mounds of meat mixture in hollow of each leaf. Roll up from thick end and make a neat roll. Arrange cabbage rolls seams down on a greased shallow 3-quart baking dish. Pour tomato sauce, tomatoes, lemon juice over cabbage rolls. Bring to a boil on top of the stove; sprinkle with brown sugar and cover. Bake at 375-degrees for 50 minutes. Uncover and cook 10 minutes longer. 

8 Servings

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