Stuffed Cabbage Rolls Recipe

Provided By
RecipeTips

This excellent dish of rolled cabbage leaves stuffed with a meaty filling and slow cooked in a rich tomato sauce, makes a satisfying meal that everyone will enjoy.

Share this!

Save ▼

Add to Grocery List

Rate & Review

Ingredients

CABBAGE ROLLS:
1 head cabbage
1 pound ground beef
2 eggs
1/2 cup rice - uncooked
1 teaspoon salt
1/2 teaspoon pepper pepper
1 onion - small, chopped
SAUCE:
1 onion - large, chopped
2 cans tomato sauce (8 oz. cans)
2 cans tomatoes (1lb. 13 oz. cans)
2 tablespoons lemon juice
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 cup brown sugar - more if desired

Container:large skillet, 9x11 baking dish, mixing bowl

Directions

PREP

20 mins

COOK

3 hrs

READY IN

3 hrs

Gently separate 8 outer leaves off of the cabbage.
Simmer cabbage leaves in a layer in a saucepan, covered, to soften - approximately 5 minutes.
Take them out of the skillet and lay them out on paper towels to cool.
Steam the rest of the chopped cabbage after steaming the big leaves - approximately 5 minutes.
Combine the remaining ingredients and mix well.
Take cabbage leaves, one at a time, and place approximately 1/4-1/2 cup mixture on the cabbage leaf and roll it up.
Do this until all of the meat mixture is rolled up.
Place extra steamed cabbage in the bottom of the baking dish.
Lay rolls, seam side down, on top.
Bring all sauce ingredients to a boil and pour over cabbage rolls.
Place in a 375° oven, covered, for one hour then bake uncovered at 250° for two hours.
Sprinkle with grated parmesan cheese before serving if desired.

olive oil
onion
teriyaki sauce
lemon juice
cabbage

Cabbage Casserole

crushed tomatoes
water
ground beef
tomato soup
cheese

Slow Cooked Cabbage Rolls

onion
cooked rice
salt and pepper
large head of cabbage
28 oz. can diced

Help

Save ▼

Stuffed Cabbage Rolls Recipe Reviews

stuffed cabbage rolls

Average of 5.00 out of 5 stars

Ratings (1)

Rate It!

Reviews (1)

Add A Review Now!

Comments (0)

Comment on this

Reviewed By jwc

"Time consuming but well worth the wait. I took the core out of the cabbage and boiled the whole head for 5-6 minutes since I struggled getting the leaves off without tearing. Plenty of sauce leftover and used a 9x13 pan. Recommend a pan on a lower rack to catch any drips."