Cabbage Rolls

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(182)

This is a family recipe for cabbage rolls that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well.

high angle looking at a plate of cabbage rolls with one cut in half
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Prep Time:
30 mins
Cook Time:
2 hrs
Total Time:
2 hrs 30 mins
Servings:
12

Ingredients

  • 2 cups uncooked long-grain rice

  • 4 cups water

  • 2 large heads savoy cabbage

  • 1 cup water

  • 2 onions, chopped

  • 3 tablespoons butter

  • ¾ cup uncooked long-grain rice

  • 1 pound extra-lean ground beef

  • ½ pound pork sausage

  • 4 cloves garlic, minced

  • 2 teaspoons dried dill weed

  • ¾ teaspoon salt

  • ½ teaspoon ground black pepper

  • ½ teaspoon white sugar

  • 1 (28 ounce) can whole peeled tomatoes, with liquid

  • 1 (26 ounce) can condensed tomato soup

  • 8 bay leaves

Directions

  1. Wash rice thoroughly. Combine rice with 4 cups water in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer until all of the water is absorbed, about 20 minutes.

  2. Meanwhile, remove cabbage cores using a thin, long knife. Place one cabbage in a microwave-proof container with the cored part facing down. Pour 1/2 cup water into the container, cover, and microwave on high for 10 minutes.

  3. Carefully turn cabbage over, and cook, covered, for an additional 10 minutes. Let cabbage sit until it is cool enough to handle, then separate leaves carefully and remove any tough ribs. Cook the second cabbage in the same manner.

  4. Sauté 1/2 of the onions in 3 tablespoons butter; cook just until translucent (do not brown). Combine the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper, and sugar in a large mixing bowl. Mix until incorporated.

  5. Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent the filling from falling out.

  6. Preheat the oven to 350 degrees F (175 degrees C). Place leftover cabbage leaves on the bottoms of two 9x13-inch casserole dishes. Arrange cabbage rolls in a single layer so they are tight against each other.

  7. Purée tomatoes and condensed tomato soup in a food processor or blender. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with foil.

  8. Bake in the preheated oven for 2 hours. Remove from the oven and let cool for 15 minutes before removing the foil. Serve hot.

Editor's Note:

This recipe appeared in Allrecipes Magazine and was modified to use tomato juice in place of tomato soup. Please note differences in ingredient amounts and cooking time when following the magazine version of this recipe.

Nutrition Facts (per serving)

441 Calories
16g Fat
60g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 441
% Daily Value *
Total Fat 16g 21%
Saturated Fat 6g 32%
Cholesterol 43mg 14%
Sodium 801mg 35%
Total Carbohydrate 60g 22%
Dietary Fiber 8g 29%
Total Sugars 11g
Protein 18g
Vitamin C 102mg 510%
Calcium 125mg 10%
Iron 5mg 29%
Potassium 929mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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