And is this stuffed tomatoes I see on the side? And I thought I had a nice dinner.

Recipe kindly requested…

What was the hardest part? What was easier than you thought? Anything you can do to prepare the night before? Can it be held in the refrigerator before cooking?

I’m kind of coming up with a template for some straightforward pieces of information that a cooking community might enjoy sparking into a conversation.

This looks delicious.

Stuffed cabbage is a widely underappreciated food.

This is a go-to camping dish for me. Very nice on a cold night by a campfire

Yes it is!

My recipe is simple. Hardest part is touching a hot cabbage and waiting for it to cool. I’m impatient.

Take a whole cabbage. Wash it. Put it onto a pot of water and boil it for about 10 minutes. Then take the cabbage out of the water and let it cool. Keep the water you boiled the cabbage in.

(Alternatively you can freeze the cabbage in the freezer to make it soft. I prefer boiling.)

For the meat, I add 1/2 cup uncooked rice, salt, pepper, and season it how you like (parsley or onion or italian seasoning for example). Mix it.

The cooled cabbage: cut the root part to separate the leaves. For each leaf, you know that thick vein in the center? Trim it down thinner to make it easier to roll.

Stuff the cabbage with the meat and roll it up.

In a pot or pan, put tomatoes on the bottom. Fresh or a can of crushed tomatoes work. Put the cabbage rolls you made on top of the tomatoes. Then add the cabbage water to cover the rolls. Optional: Add more tomatoes on top, fresh or canned, whatever you want.

Alternatively, put tomatoes on the bottom, then cabbage rolls, then fill it with tomato juice.

Any left over cabbage- I just put mine on top whole (or cut in half), for both weight and because I love boiled cabbage.

Cover it up. Boil it on the stove. I cook mine for 45 minutes. The meat cooks. The rice absorbs juice.

And done!

Agreed! And not hard to make.