Stuffed Cabbage Rolls Recipe

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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.
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  • 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.
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Stuffed Cabbage Rolls Recipe Reviews

stuffed cabbage rolls

Average of 5.00 out of 5 stars
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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."
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