Rating: 3.69 stars
36 Ratings
  • 5 star values: 10
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 3

Cabbage leaves stuffed with hamburger, rice, tomatoes, and cinnamon.

Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
60 mins
Servings:
5
Yield:
10 rolls
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Bring a large pot of water to boil, introduce cabbage leaves and cook 2 minutes. Drain. Combine the rice and water is a small saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Remove from heat and set aside.

  • In a large bowl, combine beef, bread crumbs, cinnamon, drained and chopped tomatoes, onion and salt; stir until well combined. Spoon equal amounts of beef mixture onto the center of each cabbage leaf. Place a spoonful of rice onto the beef. Roll up leaves, tucking in edges, and seal with a toothpick. Wrap each roll in aluminum foil and place in a shallow baking dish.

  • Bake 40 minutes, or until beef is cooked through. Serve warm.

Nutrition Facts

453 calories; protein 24.1g; carbohydrates 57.1g; fat 14.2g; cholesterol 53.1mg; sodium 892.9mg. Full Nutrition
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Reviews (38)

Most helpful positive review

Rating: 4 stars
09/09/2007
This was great! Thank you for the recipe! Though I did change a few things when I made it. I did not use cinnamon or bread crumbs. I added a little ground pepper oregano and caraway seeds to the mixture instead. I poured some tomato sauce on the bottom of the pan and lined the bottom of the pan with some of the large green outer leaves of the cabbage so the rolls would not burn. Then I set the rolls on top and poured a can of tomato sauce over the top of the rolls. I did not individually wrap each roll in foil. I covered the whole baking dish with foil and cooked at 350 degrees for 1 hour. Then I uncovered the dish and continued cooking for 30 minutes. I served with extra cooked rice. We really enjoyed it! Next time I do want to try them with the cinnamon but my dinner partner doesn't like cinnamon so I left it out for the first time that I made it. Read More
(50)

Most helpful critical review

Rating: 1 stars
02/29/2008
This recipe was terrible! I should have listened to my instinct and browned the ground beef before assembling the cabbage rolls. After more than 50 minutes of cooking the filling was a pinkish pile of mush--inedible. I threw all of the rolls into the garbage. Read More
(24)
36 Ratings
  • 5 star values: 10
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
09/09/2007
This was great! Thank you for the recipe! Though I did change a few things when I made it. I did not use cinnamon or bread crumbs. I added a little ground pepper oregano and caraway seeds to the mixture instead. I poured some tomato sauce on the bottom of the pan and lined the bottom of the pan with some of the large green outer leaves of the cabbage so the rolls would not burn. Then I set the rolls on top and poured a can of tomato sauce over the top of the rolls. I did not individually wrap each roll in foil. I covered the whole baking dish with foil and cooked at 350 degrees for 1 hour. Then I uncovered the dish and continued cooking for 30 minutes. I served with extra cooked rice. We really enjoyed it! Next time I do want to try them with the cinnamon but my dinner partner doesn't like cinnamon so I left it out for the first time that I made it. Read More
(50)
Rating: 4 stars
10/26/2006
My mother's is very similar! Only instead of putting the cinnamon and tomatoes inside, we add tomato soup (mixed with cinnamon) and diced tomatoes over them in a casserole dish and bake! (We also put the rice in uncooked and let it cook in the oven). Read More
(38)
Rating: 4 stars
02/17/2003
Tasty filling. Next time I will try adding a tomatoe sauce over the rolls. Read More
(31)
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Rating: 1 stars
02/28/2008
This recipe was terrible! I should have listened to my instinct and browned the ground beef before assembling the cabbage rolls. After more than 50 minutes of cooking the filling was a pinkish pile of mush--inedible. I threw all of the rolls into the garbage. Read More
(24)
Rating: 4 stars
11/08/2007
Great recipe!!! Changed a few things to make it easier. Used Hunt's spaghetti sauce insted of whole canned tomatoes. Great if you don't like chunks of tomato. Browned the meat and added onions 1/2 the sauce minced garlic uncooked rice and bread crumbs. Used one big baking dish and covered it with the rest of the sauce. Spinkled with cheese the last 10 min of baking. My kids couldn't get enough!!! Read More
(21)
Rating: 5 stars
07/23/2003
Thanks Becky = this recipe was just what I was looking for= I have lost mine from years ago and this is so much better!!! Much less work also - the cinnamon makes it taste so creamy and rich. I did not wrap each in foil = simply placed rolls carefully in an aluminum "loaf" type pan and covered with foil = much better than boiling or cooking with meat! Using the pans is just a time saver. Moist delicious tasty!!! Again = thanks for sharing. Read More
(20)
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Rating: 4 stars
04/17/2009
Good but save a step and use instant rice. That's what I do and it tastes great and there's one less pan to clean. No need to browned beef as one reviewer suggested. If all the ingredients are put together rolled in a cabbage leave and cooked then the dish will come out perfect. Again I say stop using rice that needs to be cooked ahead of time. Instant rice will cook up in the juices that the meat and tomato sauce create. Read More
(19)
Rating: 5 stars
06/23/2006
My husband thanks you dearly. Such a picky man but he fell in love with this saying it reminds him of grandma's but he remembers her being in the kitchen for much longer than it seemed to have taken me to make these. Either way great recipe! Will definitely make again and again! Read More
(15)
Rating: 4 stars
10/26/2008
Good taste. For me it makes almost 20 with an avg size head of cabbage and it's better to get 2 heads to get the big leafs that make it easier to wrap. Browning the beef shortens baking time- I did 30min. Didn't need to use a toothpick wrapping in foil is good enough. Read More
(5)