Stuffed Cabbage Stew
- SERVES
- 8
- COOK TIME
- 1 Hr 5 Min
Our Stuffed Cabbage Stew is a classic old-world main dish using a shortcut that fits today's busy lifestyle. It's super easy to make and perfect for dinner any night of the week!
What You'll Need
- 1 1/4 pound ground beef
- 3/4 cup plain bread crumbs
- 1 egg
- 3/4 cup water, divided
- 1 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes, not drained
- 1/4 cup light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 head green cabbage, shredded (about 12 cups)
What to Do
- In a medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup water, 1 teaspoon salt, and pepper. Form mixture into 1-inch meatballs.
- In another medium bowl, combine tomatoes, brown sugar, Worcestershire sauce, lemon juice, salt, and remaining water; mix well.
- In a soup pot, place half the shredded cabbage. Add meatballs and half the tomato mixture. Top with remaining cabbage and remaining tomato mixture. Do not stir!
- Bring to a boil, then reduce heat to low and simmer, uncovered, 20 minutes. Stir gently, being careful not to break up meatballs. Simmer an additional 40 minutes, or until cabbage is soft, stirring halfway through.
Notes
- Wrap up this delicious meal by presenting your group with our All in One Carrot Cake, and they just might kiss the chef!
- And don't forget to check out our collection of Easy Cabbage Recipes, which has even more great ways to cook up cabbage.
Read NextWintry Chicken Stew
Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 290
- Calories from Fat 109
- Total Fat 12g 19 %
- Saturated Fat 4.6g 23 %
- Trans Fat 0.7g 0 %
- Protein 18g 37 %
- Amount Per Serving % Daily Value *
- Cholesterol 71mg 24 %
- Sodium 668mg 28 %
- Total Carbohydrates 28g 9 %
- Dietary Fiber 5.2g 21 %
- Sugars 16g 0 %
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scottgoodman 23764 81
Nov 12, 2017
Good. I substituted diced tomatoes for the crushed. I added 1 14 oz can of sauerkraut. Ditched the bread crumbs and used 1/2 cup uncooked rice to bind the meat balls. Now it was just right. Ate it all week.
Imafoodie48
Aug 04, 2016
Hi, I have watched the video 3-4 times just to count the meatballs you made. I use Rosina Homemade meatballs instead of making my own as it's quicker and I like their flavor and texture. To me they taste like homemade meatballs, but then again, that's me. This recipe looks tasty and easy and I will rate it once I have made it.
Imafoodie48
Aug 04, 2016
Sorry. I wasn't clear in my post. How many meatballs were there?
Test Kitchen Team
Aug 05, 2016
Hi there! While the Test Kitchen isnt sure of the exact amount of meatballs that you will get from 1 pounds of ground beef, we estimate that it makes 18-20 meatballs. Enjoy!
Mseidman 7071785
Jan 09, 2016
My husband and I really enjoyed this dish. I'm planning to try it for company. Could you recommend a few side dishes to go with it? Btw, in your answer to Cat re making this with peppers instead of cabbage, you say to simmer on low until RICE is fully cooked, but I don't see rice listed as an ingredient in this recipe.
Test Kitchen Team
Jan 11, 2016
Hi there! This is really a hearty all-in-one stew, so we don't recommend anything too filling served alongside it. We like to serve it with some green beans, a salad, or crusty bread. In regards to the user below, we were giving a suggestion for a variation of stuffed peppers, which calls for rice. Hope this helps, and we hope your company loves the dish as much as you guys did! )
cat48328 5115763
Dec 26, 2015
My hubby and I absolutely LOVE this! So much easier than rolling the cabbage. I have a question Is there any way I could do this same thing with green peppers, instead of cutting the tops and cooking them whole? Thanks for a great recipe, as always ) Cat
Test Kitchen Team
Dec 28, 2015
Hi there! Yes, you can make stuffed peppers similar to this cabbage stew recipe by doing the following: Chop peppers into 1-inch chunks and cook in a skillet along with ground beef and onion. Cook until no pink remains in the ground beef. Add the remaining ingredients from the recipe and simmer on low until rice is fully cooked. There you go! If you make this recipe and like how it turns out, let us know by sending us a picture. Enjoy!
cat48328 5115763
Dec 28, 2015
Too late I made this myself last night before I saw your response No picture for you this time I'm afraid It's gone LOL Believe it or not I just made meatballs put my own ingredients in onions garlic powder spices and some rice Put some of my famous spaghetti sauce Chunky Ragu I like shortcuts What can I say Put some of the Ragu in the bottom of the sauce pan a little more rice to cook in the sauce then carefully placed my meatballs in the sauce I cut up my green peppers in chunks like you said added a pinch of brown sugar more Ragu and cooked It turned out great Will be making it again when I have the kids over so I'll double the recipe and send a picture It takes about an hour to cook the peppers and meatballs through It just goes to show…Read More you when you follow the recipes on your site and read what others have experimented with you can really make your own original meal Thanks Cat
Test Kitchen Team
Dec 29, 2015
Hi Cat! We're glad that this recipe turned out well for you, including your own variation. Thanks for sharing, enjoy!
cluther 28075
Dec 17, 2015
Being diabetic, I have to stop using these recipes until that nutrition information is provided.
Test Kitchen Team
Dec 18, 2015
Hi there! While we are working on adding nutrition to the recipes on this site, you may want to check out our diabetic-friendly site: www.everydaydiabeticrecipes.com :)
apwells72
Dec 13, 2015
How may calories and how much fat for each serving?
Test Kitchen Team
Dec 14, 2015
Hi there! Unfortunately we do not provide nutrition information on our recipes right now. This is an ongoing project and should be completed soon. If you would like to find out the nutrition information for a recipe, we recommend using a calorie counting tool that can be found via search engine. Thanks, and enjoy!
GinCowie
Dec 11, 2015
Made this 2 nights ago and had leftovers this evening. It was even better the second time. I served it with whole grain egg noodles with some of the sauce over the noodles. I have 2 comments 1) it is still a bit time consuming because of making all the small meatballs and also shredding the cabbage. I won't use bagged stuff because it is more expensive and it has a funny taste compared to fresh. 2) the meatballs were much too bland for hubby and I. Next time I make it I will add garlic powder and maybe a bit of basil or oregano to the mix.
thegerdemans 31624 22
Oct 29, 2015
Am making this right now. Only thing different, I only used one pound of meat as there are only two of us! It still looks like a lot!
jkschmid 5867446
Oct 24, 2015
I am making this right now. Followed the recipe as is except, I'm baking it in a 325 oven, covered for the first 45 min. now will finish baking uncovered. Will let you know what we think of it after we taste it. JS
Therays801 1915080
Jul 13, 2015
Can this be frozen, and if so, before or after it is cooked. Thank you.
Test Kitchen Team
Jul 14, 2015
You can freeze before cooking - enjoy!
Therays801 1915080
Jul 14, 2015
Thank you, I'm making this today. It sounds yummy!
LLliberty101
Mar 10, 2015
This was fantastic and did save a ton of work!! I did mine in the crock pot and since I love cabbage so much i put extra in there so it took awhile for it to get done, but well worth the wait. The only thing i did different was i cut back on the filler to a 1/4 cup and then added a half a cup of rice which worked out great. Thank you again, it was such a cold winter we definitely needed this comfort food.
cat48328 5115763
Apr 06, 2014
We loved it! I have a question though.. made it the first time "covered". It came out fine. I just re-read the directions and they say "not" to cover on top of the stove. Do all of you cook this uncovered? Thanks for a yummy recipe!
jdaniel60
Mar 21, 2014
Made this for the first time. Made meatballs with with ground turkey. They were great. Increased amount of cabbage to 4 1/2 lb.. Had to triple the sauce to accommodate changes. This was a great recipe. Glad I increased proportions. Love this recipe. Looking forward to making it again in a couple of weeks. Thanks for this gift.
almyra55 9685397
Feb 25, 2014
To me cabbage rolls need rice so I added some to the meatball mix and served it over some. I also baked the meatballs first to get rid of some of the fat. In place of the lemon juice I added some sauerkraut to the tomato mix. OH it's so good!
cat48328 5115763
Feb 25, 2014
LOVE THIS! I've been rolling cabbage for years. I added some onions and extra spices to my meatballs, but otherwise the recipe is a great idea! Thank you so much for making this a quick, fix meal :)
Bristol1
Feb 24, 2014
Made this in the crockpot. Baked the meatballs first, adding minced onion and garlic powder. Layered cabbage, meatballs, sauce per directions but added crushed red pepper and garlic powder to sauce. Cooked on Low setting for 6 hours. Turned out great.
CountrygirlinOhio
Feb 26, 2014
Thanks, Bristol. I was curious about how long to make this in a crock pot.
prl2neat 7878412
Mar 02, 2014
trying turkey meatballs for less fat and cholesterol. thanks for directions to make in crock pot, less time at the stove.
ludy 9520499
Feb 23, 2014
I made this with a little variation. I made it in the crock pot, added rice and small can of tomato sauce. Also made beer bread to go with it. Very tasty.
gbochenek 9167783
Feb 23, 2014
While this does not taste like my Polish cabbage rolls I usually make, this was excellent. It was very easy and my picky husband ate two helpings. He also wants the leftovers for dinner tomorrow night. I served it over rice as my cabbage rolls have rice in the meat mixture. I can't wait to share this with my friends. Perfect winter meal!! Try it, you won't be disappointed.
needleclicker
Feb 23, 2014
Sounds delicious and quick to make but one thing is missing, the rice.
lyndagibsonsmith 1 951087
Feb 21, 2014
lucylou3740 This is an excellent recipe that I have made for years. It is much better made a day before and to take to a friends as a casserole. I make my own meatballs, so I know what is in them and cook on cookie sheet in oven.
cat48328 5115763
Jun 23, 2015
Lucylou.. did you used to know a Cathy (receptionist in Birmingham) This is she )
Joanne51
Feb 21, 2014
Agree with baking the meatballs first to eliminate some of the fat. Still waiting for the response to the questions above - can this be made in the crockpot? Seems like it could.
blackshoe2000 7901 945
Feb 21, 2014
I learned when I worked in restaurant to make your meatballs, place them on a shallow baking dish or cookie sheet and put them in a hot oven for about 15 or 20 minutes (depending on size). No matter what you are going to use them for pre-cook them to get rid of fat and make them hold together better.
S48tal 8171427
Feb 21, 2014
Have a question for the 'Mr. Foods Kitchen Team,' ..... can this be made in a slow cooker??? Thanks in advance! Love all your delicious recipes and love this site. Sincerely, 'little ole' Ohio cook' Sherry
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