Stuffed Cabbage made with Ground Beef and served with Pasta Flakes and Petite Peas



INGREDIENTS:                                                                     SAUCE


1 large head Green Cabbage                             16 oz. Tomato Sauce

1 Onion, minced                                                                      ½ cup Brown Sugar

1 clove Garlic, crushed                                                             ½ tsp. Salt

1 lb. Ground Beef                                                                     ¼ cup Lemon Juice

2 Eggs                                                                                     ¼ tsp. Black Pepper          

½ tsp. Salt

¼ tsp. Pepper

2 Tbsps. Minute Rice ®                              




  1. Core Cabbage; place in a large pot of boiling water. Allow to stand until softened.  (about 5 – 10 minutes)
  2. Combine the ground Onion, Garlic, Beef, Eggs, Salt and Pepper; mix
  3. Add the Rice and mix to combine evenly.
  4. Separate the Cabbage leaves and place on a work surface. Chop the smaller pieces and place in the bottom of a Dutch oven.
  5. Place a scoop of the meat mixture (about ¼ cup) in each cabbage leaf; wrap and place, fold side down on top of the chopped cabbage.
  6. Combine the Sauce ingredients and pour over the Cabbage Rolls.
  7. Bring the mixture to a boil, and then turn the heat down to simmer and cook for about 1 ½ hours.
  8. Serve with noodles, rice or mashed potatoes.

*  Diced Carrots may also be added to the Cooking Mixture or with the side dish of Peas


YIELD:      4 Servings






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