sketch of Bob above the Stuffed Cabbage recipe.

Last month we talked about using buckwheat or barley in place of rice in your stuffed cabbage recipe. The solution was to substitute the whole grain buckwheat or barley for the same amount of rice called for in your stuffed cabbage recipe. We had a neighbor that said what she needed was a great stuffed cabbage recipe now! Rob went and pulled the recipe from one of our most cherished listeners and resident cooks, Mary Lelaszi our “Hungarian Lady”. It doesn’t get much better than this. Bob.


Saute 1 large chopped onion in bacon, sausage or ham fat. Mix 1 lb. ground beef, 1 lb. ground pork, 1 c. raw rice, rinsed and drained, 1/2-1 T. salt, dash garlic powder and 1/2 t. black pepper. Remove the core from 1 head of cabbage and put in a kettle of boiling water with a little vinegar to blanche. Remove the cabbage leaves, rinse in cold water and trim off the heavy vein carefully. Put 1 T. of the mixture in each leaf and roll up. Place in a pot, in layers, with tomato sauce and cover with water. Bring to a boil and simmer for 1 1/2-2 hours. Put sliced up core of cabbage and a ham bone in the bottom of the pot for flavor if desired.

Stuffed Cabbage recipe is published in our March, 2009 Menu Minder, Issue #305.