Stuffed Cabbage Rolls Recipe

Provided By
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!
  • 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
20 mins
3 hrs
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.
Similar Recipes
Slow Cooker Corned Beef and Cabbage
Dijon mustard
apple juice
brown sugar
corned beef brisket
head of cabbage
Beef Shepherd Pie
Worcestershire sauce
all purpose flour
beef broth
dried sage
Homemade Chili
chili flavored beans
chili powder
diced tomatoes
green pepper

Stuffed Cabbage Rolls Recipe Reviews

stuffed cabbage rolls

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
Comments (0)
jwc User
Rating of 5 out of 5.0 stars
Reviewed By
"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."
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com