Oh So Good Cabbage Rolls

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Yield: 24cabbage rolls

    • About This Recipe

    “I have adjusted and tweaked this recipe to make it truly my own. During the last part of cooking the sauce becomes thick and delicious. For the adventurous, add a dash of Louisiana hot sauce when serving.”

    Ingredients

  • 1 -2headcabbage
  • 1lbground beef
  • 1/2 lbground pork
  • 1teaspoonsalt
  • 1/4 teaspoonpepper
  • 1smallonion, grated
  • 1cupshredded cabbage
  • 1/2 green bell pepper, diced small
  • 1/4 cupgreen onion, sliced
  • 2clovesgarlic, minced
  • 2tablespoonsparsley, minced
  • 1smallred potatoes, grated
  • 2eggs
  • 1/2 cupraw rice
  • 1cantomato sauce

    • Sauce

  • 2canstomato sauce
  • 1/4 cupbrown sugar
  • 1/4 cuplemon juice

    • Directions

  • Blanch cabbage (s) for approximately 10 minutes.
  • When cool enough to handle, separate into leaves.
  • Combine meat, salt, pepper, rice, shredded cabbage, shredded potato, eggs, onions, bell pepper, garlic and parsley and small can of tomato sauce.
  • Mix well.
  • Place equal portions of meat mixture in center of each cabbage leaf, fold ends over, roll up and fasten with toothpicks.
  • Add one tablespoon oil each to two large skillets and place cabbage rolls sided by side in skillets.
  • To the two small cans of tomato sauce add the brown sugar and lemon juice and pour over cabbage rolls.
  • Cover skillets and simmer for 30 minutes, basting occasionally.
  • Uncover and continue cooking 30 minutes more, basting occasionally.
  • Sauce will thicken and become a wonderful sauce that adheres to cabbage rolls.
  • Dash of Louisiana hot sauce can be added to top of cabbage rolls for those that enjoy it.

    • Reviews

  • “I had never made cabbage rolls on top of the stove before. This worked out really good! The sausage in the filling gives a great flavor. Adding the chopped cabbage and potatoes to the filling made it extra nice. The sauce is especially yummy! Thanks for the recipe Jo Ann!”

  • “Taste better than my recipe for cabbage rolls.I like the fact that the potatoes hold the meat firmly, and it is savory, not too salty.I used canned tomato soup instead of tomato sauce, and potato flakes instead of a potato, what I already had in my pantry.Potato flakes is more convenient and less work.(tip)Also noticed using savoy cabbage is much faster/easier to prepare as it comes apart a lot easier then reg. cabbage.”

  • “I made cabbage rolls for the first time today, and used this recipe.My boss and his wife, who are cabbage roll finatics, came over for supper and they loved them!My husband and I also found them very delicious!Served them with caesar salad and garlic bread, and raspberry trifle for dessert.Thanks so much for posting!”

  • “Oh my goodness!!!I think I’m in love!!!!Where have you been all my life?The only change I made was to use all ground beef (skipped the ground pork) and to slow cook these in the oven at 275 for about 4 hours…Melt in your mouth delicious!My husband said they are the best he’s ever had/Thanks JoAnn!”

  • “I thought these were great and I liked the small changes in the regular ingredients. I brought these frozen on a camping trip for my meal contribution and everyone loved them. I also made an additional batch of sauce for the sauce eaters. I tried 2 different methods of cooking the cabbage boiled and microwaved. Microwaved was way better and kept it’s green color – Use cabbage whole, deeply cored, set uncovered on a carousel or plate 2 1/2 lbs 5 minutes. I just keep peeling leaves off as they cook.”

  • “This is a fabulous recipe!!!!The only thing I will do next time is use crushed tomatoes in the sauce instead of tomato sauce and cut the sugar back a bit. The meat filling is probably the best cabbage roll filling I’ve ever tasted. My hubby went wild for these. Thanks so much for sharing!!!”

  • “I’ve never cooked with cabbage before nor eaten it, so I was surprised that this was so GOOD! I did make a few changes; 1 1/2 lbs of ground beef, a red onion, one cup of rice, a can of rotel, and cayanne pepper. I had more filling than would fit in the rolls, so I shredded the remaining cabbage and cooked them both it in a seperate pan without sauce. It was even better without the cabbage roll and sauce so next time I won’t even bother making rolls! I ended up tearing the rolls apart and pulling out the filling anyways. The potato was a nice touch! Excellent recipe!”

  • “i really enjoyed this recipe… the taste is fantastic… i think the lemon added gave the right kick… thanks for posting…”

  • “Great recipe! I added a little more garlic because we really like garlic in our house. It was flavorful and delicious! I served it with sour cream.”

  • “update: just pulled 1/2 the batch out of the freezer.thawed them overnight & cooked them up-DELICIOUS!!My husband agreed too that they were better than the first 1/2 of the batch.I guess they get better w/ age….we LOVE them!”

  • “Wow, these were amazing!I did mine the lazy way, and in the crockpot (rough chopped the cabbage and fried it until it was wilted, browned the hamburger before adding everything else, then layered the cabbage and hamburger in the crockpot with the sauce over the top).SO GOOD!!!I am so excited that I have lots of leftovers.This is definitely something I will make over and over!Thanks!”

  • “Although I was excited about making these rolls, I wasn’t as excited about eating them.. I ended up just opening the cabbage leaves and eating the meat mixture out of them. The meat mixture was delicious! And I plan on using the unused portion amongst tonight’s dinner. But the cabbage was just too tough and chewy for my liking. As a note: I didn’t use any rice or potato as those aren’t in my diet, but didn’t change anything else.”

  • “This recipe is so yummy! I made a few slight changes. I doubled the sauce and added a few more potatoes and didnt put the shredded cabbage in the meat mixture. It was great!! I will definately be making this a lot more!!”

  • “nice, but i hope the potato isnt noticable. also, you need carrot and only winter cabbage! very yummy even after frozen.”

  • “Excellent! The only thing I did different was to leave out the potatoes, but we all loved this! I especially loved the sauce and so did the family. In fact when I made stuffed bell peppers I used this sauce and it was oh soooo good! Thanks! Cathy”

  • “This is just great – I adapted slightly to make it in the crock pot.I used bagged, shredded cabbage, which I did not blanch. I placed that in the pot first, then the meat mixture, then sauce.I set the crock on low and went off to work.I came home to a great dinner!It turned out great.I think I will try making the meat into patties next time.Layering the ingredients really cuts down on prep time, and the taste is still terrific!”

  • “This was very good.The sauce made it wonderful!To save on time I mixed all the ingredients in a food processer and added the rice at the end.Made for Beyond Burgers Photo Contest.”

  • “Good recipe for a family not high on this type of food.I used 1 head of cabbage, and ran short on the larger sized leaves, so I would advise using 2 heads.”

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