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Stuffed Cabbage with Beef and Rice

Recipe photo courtesy of Marcus Nilsson

This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad or slaw.

Source: Everyday Food, September 2010
Total Time Prep Servings



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How would you rate this recipe?
  • ajmvandenheuvel
    14 JAN, 2018
    I loved this recipe. I substituted the rice for ricotta, because of dietary restrictions and added some extra seasoning to the meat mixture (Mediterranean herbs). It was absolutely delicious! Next time I will watch the cabbage more closely, because it was a little bit overdone.
  • abby_fitzpatric
    8 OCT, 2015
    I liked this recipe. I used ground pork and did add more salt throughout cooking than called for along with a little Italian seasoning and garlic powder to the meat mixture.
  • designwmn
    21 SEP, 2015
    I love watching Martha Stewart, but as I feared, this recipe really missed the mark. It is bland, boring, and not worth the trouble. I will have to research other sources to confirm my ideas for correcting this one dimensional flavor. I would rate it lower than one star, but the program refuses to allow less than 3 stars.
  • clancyfox
    25 OCT, 2014
    This was not very tasty and the cabbage was not tender enough. Did everything exact and even cooked a little longer than the recipe stated. Not happy, especially after so much work.

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