This post may contain affiliate links. Please read our disclosure policy for details.
So here I am reminiscing about food I remember grandma making when I was little. She always made such lovely meals but as a picky kid I really didn’t appreciate some off them. I either said they smelled or I didn’t like the texture etc etc etc. Stuffed cabbage was one of those smelly ones I didn’t appreciate until I became an adult, went into a restaurant and was hit with that familiar aroma.
Recently my grandma came to visit from Puerto Rico and I asked her if she could help me make stuffed cabbage. She agreed and I was ecstatic. I have since tried to recreate the recipe and below are my pictures. Can’t compete with grandmas but still so delicious. At the bottom of this post I attached the links to the Sazon and Adobo
- 2 heads Cabbage
- 3 lbs Ground Beef
- 2 cans Stewed Tomatoes
- 1 1/4 cup Rice
- Sazon to taste
- Salt to taste
- Black pepper to taste
- Adobo to taste
- All Spice to taste
- Lime Juice to taste
The night before freeze the cabbage heads then the next morning defrost them. After cabbage have defrosted carefully pull each leaf and assemble on a tray. Get a large tray and combine the ground beef stewed tomatoes and rice together really well. Then season with the mentioned spices to your liking. Next take a couple of spoon of the mixture place in a cabbage leaf and wrap tightly. Assemble the stuffed leaves in a large pot. After they are all assembled making sure the folded part are all facing down fill the pot with a little less than half way with water and let the simmer until cooked. You can add lime to the water. I let them simmer for 90-120 minutes. Feel free to contact me with any questions
Adobo you can get at the grocery store in the Hispanic/Caribbean section or from this link below
Sazon same as above or here Goya Sazon Con Azafran, 1.4 oz