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stuffed whole cabbage

Stuffed Whole Cabbage

Stuffed Whole Cabbage is filled with seasoned ground beef and rice, then simmered in a rich, herb tomato sauce until tender and perfect.
Course Main Course
Cuisine American, Irish
Keyword Stuffed Whole Cabbage
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 servings
Calories 332kcal
Author Catalina Castravet



  • 1 can 28 ounces diced tomatoes undrained
  • 1 can 6 ounces tomato paste
  • 4 garlic cloves minced
  • 1 teaspoon onion powder
  • 1 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt


  • 1 large head cabbage such as savoy or green cabbage
  • 2 teaspoons vegetable oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 pound ground beef
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup cooked rice
  • 1 large egg beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon dried rosemary
  • 1 1/2 cups chicken broth divided
  • 3 tablespoons cornstarch
  • 2 tablespoons shredded Parmesan cheese
  • Garnish:
  • Fresh thyme
  • Oregano leaves


  • Combine sauce ingredients in a large bowl and set aside.
  • Place cabbage in a bowl with the core facing up and remove the core and center of cabbage, leaving a 1-in. shell. Discard core the chop and chop the cabbage leaves you removed from the center, set aside.
  • Heat a large skillet over medium heat and add oil.
  • Cook onion, garlic, and 1 cup of chopped cabbage until tender, 4-5 minutes.
  • Remove from the heat and cool slightly.
  • In a medium bowl, combine beef, onion mixture, Worcestershire sauce, 1 cup of sauce, rice, egg, salt and pepper, dried Italian herbs, rosemary.
  • Spoon mixture into the prepared cabbage shell.
  • Place cheesecloth in the bowl of the cabbage, big enough to cover the cabbage, and place the cabbage on top of it.
  • Gather cheesecloth around the cabbage and twist it tightly to securely enclose the cabbage leaves and filling.
  • Place 1 cup of broth, remaining chopped cabbage, and remaining sauce in a Dutch oven and mix well.
  • Add the stuffed cabbage, with twisted cheesecloth facing down. Bring to a boil over medium heat. Reduce heat and simmer, covered, until whole cabbage is tender and a thermometer inserted in the middle of the cabbage reads 165 degrees F, about 1 to 1-1/4 hours.
  • Remove cabbage and discard cheesecloth. Place cabbage on a serving platter.
  • Combine the cornstarch and remaining 1/4 cup water until dissolved and add to the mixture in the Dutch oven.
  • Bring to a boil, stirring constantly, and boil until thickened, about 2 minutes.
  • Cut cabbage into wedges and serve topped with sauce and Parmesan cheese. Sprinkle with fresh thyme and oregano leaves on top.



Calories: 332kcal | Carbohydrates: 24g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 942mg | Potassium: 603mg | Fiber: 5g | Sugar: 8g | Vitamin A: 224IU | Vitamin C: 62mg | Calcium: 132mg | Iron: 3mg