Cabbage Rolls

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.


Recipes · Main Dishes · Stuffed · Stuffed Cabbage


Prep Time: 30 mins
Cook Time: 2 hrs
Servings: 12
Total Time: 2 hrs 30 mins

Ingredients

Ingredients List

  • 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.

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)

Nutrition Facts
441 Calories
16g Fat
60g Carbs
18g Protein


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