Momma’s Stuffed Cabbage

This meal is special to me for so many reasons. My mom and grandma are known for their stuffed cabbages. This recipe was cooked by my grandfathers mother:) My mom and grandma took over and it’s been a hit for generations. Every time my mom makes them, it seems she has to provide care packages to relatives because it’s so darn delicious. This meal screams comfort and there is nothing that makes me feel more like home than this. It makes me dream of a warm fire, sitting around the couch with a latte in hand, talking about life with the people that mean the most to me. It doesn’t get much better than that.

I want to take a minute to thank my mom and grandma for instilling traditions in me, and showing me how important quality time is. One of the many things I do because of my mom is make quality time for my family. I try to create traditions and instill old ones in my house.  I  want my kids to have the same feeling  I get whenever I go home or participate in traditions. Life is that much more beautiful when you make the simplest things a joyous occasion or tradition. 

I hope this inspires you to create traditions in your own family xoxo 

Below are a few pictures of my beautiful mom and grandma. I hope they both know how much they mean to me always xo 

Meat Mixture Ingredients:

~2 pounds of ground beef

~1 whole onion-chopped

~5 leaves of swiss chard -chopped( i added this to hide some green for the kids:) 

~two handfuls of fresh chopped parsley

~ 1 cup of cooked white rice

~4 cloves of chopped garlic

~2 eggs

~1 cups of gluten free oat flour or buckwheat flour

~1 tsp salt

~1 tsp of pepper

~1 tbsp of Italian seasoning

Sauce: 

~3 large glass containers of Tomato Juice( I found this at Kroger – 2 for $5)

~2 32 ounce cans of sauerkraut 

~1 tbsp- onion powder

~1 tsp of pepper

~1 tsp of garlic powder

~1 1/2 tbsp of  Italian seasonings

~1 large green cabbage 

~salt to taste

Directions: Add all of the meat mixture ingredients together. Set aside. Boil a large green cabbage. In a separate large, deep baking dish, pour tomato juice, sauerkraut and spices within. Once the cabbage is done cooking and cooling a bit, gently peal each layer one by one, stuffing each cabbage leaf with the meat mixture. Gently roll tightly and place in sauce and sauerkraut. Once you are finished put a lid on dish and bake at 350 for 3 to 4 hours..  Our family tradition is to have this over mashed potatoes but I also make mashed cauliflower for a healthier option too.