Tuesday, January 31, 2012

Cabbage Rolls

This recipe from Allrecipes.com - is another winner.  As always I read through the comments and made some of my own variations based on suggested changes.  Thanks must go out to BJ, the original poster of "Cabbage Rolls II."


1 Head of Cabbage (with at least 12  leaves)
1 C cooked rice
1 Egg beaten
1/4 C Milk (I used cream, it's what I had)
1/2 C Minced Onion
1 LB Lean Ground Beef
1 1/4 Teas Salt
1 1/4 Teas Pepper
1 15 oz can Tomato Sauce
1 Tbls Brown Sugar
1 Lemon
1 Teas Apple Cider Vinegar
1 - 1/2 Onion Soup Mix
3 Cloves minced garlic
1/4 Teas Cinnamon
2-3 Teas Worcestershire Sauce
2-3 Teas Soy Sauce

1 - Bring a large pot of water to boil - core cabbage head and boil for a few minutes until soft.  Take out of water and run cold water over head to cool.  Separate into leaves.

2 - In a large bowl combine the rice, egg, milk, onion, onion soup mix, salt pepper, garlic, cinnamon and the juice from 1/2 of the lemon.  Mix together very well

3 - In a small bowl mix together tomato sauce, brown sugar, the juice of the rest of the lemon, Worcester and Soy sauces, and vinegar - blend together very well.  Add 1/2 C of this sauce to the meat mixture and blend.

4 - Line a baking dish with the smallest leaves on the bottom.  Then take each of the larger leaves and place about 1/4 C or so of the meat mix at the stem end and roll up tucking in the sides and placing into the baking dish seam side down.  Pour sauce over the pan of rolls. 

I put the lid on and cooked it at about 325 degrees for an hour or so until it was bubbling really good.

I filled the baking dish a bit full and it bubbled over - this recipe made a bunch of these suckers and we had it for two meals and a lunch!!


  1. This looks wonderful Edgar. I will have to try this.

  2. Edgar do you cook the meat first before putting it in the cabbage?