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Cooking with Gregg

Stuffed Cabbage


1 medium cabbage head

1 16-oz. can canned tomatoes

2 tablespoons ketchup

1 12-oz. can corned beef

1 1/2 cups cooked rice

2 tablespoons grated onions

1 1/2 teaspoons Worcestershire Sauce

In large saucepan, 3/4 full of boiling water, place cabbage, cored-end up.  As leaves begin to separate, remove and drain 8 of them.  Slice remaining cabbage and place in skillet.  Add the tomatoes, ketchup, and 1/2 cup water.  In a bowl, mix the corned beef, cooked rice, onion, and Worcestershire sauce. Spoon some corned beef mixture onto center of each leaf.  Fold the sides over, and place in skillet, seam side down.  Heat skillet till water boils, then reduce heat to low.  Cover skillet and simmer for 25 minutes, or until cabbage is tender.

 

 

 
 
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