One of Susan's passions is cooking and creating new recipes for family and friends.
Cabbage Rolls Ready to Enjoy
|Prep time||Cook time||Ready in||Yields|
This recipe will feed 6 people.
Filling Ingredients for Cabbage Rolls
- 1 large head of cabbage
- 1 pound ground beef
- 1 pound ground pork
- 2 eggs
- ½ cup of uncooked fast cooking rice (Minute Rice)
- 1 small onion diced
- 3–4 garlic cloves chopped
Sauce to Pour Over the Cabbage Rolls
- 1 large onion chopped
- 2 small cans of tomato sauce or 1 large can
- 1 large can of diced or whole tomatoes
- 2 Tbsp. lemon juice
- 1 Tsp. Worcestershire sauce
- ½ Tsp pepper
- 1 Tsp. salt
- ¼ - ½ cup of brown sugar
Preparing the Head of Cabbage
Cut the core off of the cabbage as much as possible. With a small knife, I try to dig part of the core out as well. Place cabbage in a large pot of boiling water for about 10 minutes or until the leaves are softened enough that you can peel them off the head easily. While your cabbage is in the pot prepare your filling.
Mix all ingredients for filling together making sure that they are well mixed.
Carefully peel off the cabbage leaves making sure you do not tear them. If you happen to tear it do not throw it away as you will want to save it to line the bottom of your roasting pan. Cut off the coarse part. Keep peeling off the leaves until you cannot peel anymore off without tearing. Return the head to the pot of boiling water.
Rolling and Filling Your Cabbage Leaves
- Spoon about ¼ cup of your filling into the middle of a leaf. Fold one end and sides over filling and roll. Place on a plate. Keep doing this until all your cabbage rolls are made.
- With your leftover cabbage chop into large pieces and line the bottom of a roasting pan.
- Place all your cabbage rolls on top of the leaves in the roasting pan with the seam side facing down.
- In a saucepan, bring all ingredients for the sauce to a boil mixing well. Pour the sauce over your cabbage rolls. Cover the roasting pan with a lid or with aluminum foil.
- Bake covered in a 350° oven for one hour.
- Uncover and bake in a 250° oven for 1 ½ - 2 hours. Check every once in a while to make sure the cabbage rolls are not burning or drying out. If they are pour a bit of tomato sauce on them.
To go along with the cabbage rolls, I usually serve perogies, and some type of a vegetable.
If you find that you have too many, cabbage rolls freeze well. Put into a freezer container with the leftover sauce once they have cooled to room temperature.
© 2011 Susan Zutautas
Susan Zutautas (author) from Ontario, Canada on January 21, 2018:
That's what I made for dinner tonight and the smell is making me so hungry. Hope you enjoy them Suziecat :)
suziecat7 from Asheville, NC on January 21, 2018:
Looks good - I'm going to have to make some now.
Susan Zutautas (author) from Ontario, Canada on October 27, 2017:
When I was a child I hated cabbage rolls but I love them now. Hope you do too when you make them.
Aya Katz from The Ozarks on October 27, 2017:
This looks like something I might like to try. When I was younger, I only ever ate cabbage raw. But I am more open to new things now. Looks good!
Susan Zutautas (author) from Ontario, Canada on July 13, 2014:
James, I know what you mean. There's nothing better in the summer than fresh tomatoes. Yum! :)
James Cecil on July 08, 2014:
Yum. Love your post. Now is the time; Summer sweet ripe tomatoes. I will make them with care this week. Thank you.
Susan Zutautas (author) from Ontario, Canada on January 30, 2014:
Adele, Sweet thanks so much for the tip. I'll be sure to try this soon.
Adele on January 30, 2014:
Hey Susan, here's a tip for easy cabbage prep. I buy cabbage in the fall at our local farm market, bag it up good & toss it I'm the freezer. Since cabbage rolls are a bit the consuming to make, I plan ahead, take the cabbage out of the freezer a couple of days ahead, put it in a bowl in the fridge to thaw. Once thawed it's just like they were cooked without the hassle! Am making them today on my day off, half with rice for my hubby & half paleo for me & with ground veal instead of ground beef. Cabbage rolls are a great comfort food on a cold & windy winter day!
Susan Zutautas (author) from Ontario, Canada on November 29, 2012:
Lilleyth, Yes 2- 1/2 hours, but make sure to turn the oven down after the first hour.
Suzanne Sheffield from Mid-Atlantic on November 28, 2012:
Yum! Stuffed cabbage rolls are a favorite dish of mine. Are you saying you cook them 2 1/2 hours total? I've never added garlic to the filling, so might give that a whirl next time I prepare them. Great hubs.
Susan Zutautas (author) from Ontario, Canada on July 20, 2011:
RH, Swiss cheese now that sounds good. Let me know if you like this recipe.
Kelly Umphenour from St. Louis, MO on July 20, 2011:
This sounds great! I'm searching for something to make for dinner tonight. I have done a similar recipe and sprinkle Swiss cheese in and on top but your recipe lookks much better than the one I have. Mine seems very plain in comparison. I'm trying yours!
Susan Zutautas (author) from Ontario, Canada on March 07, 2011:
Hope you enjoy it! Thanks for stopping by.
hillrider from Mid-west United States on March 07, 2011:
Wondered if I'd get a new twist and the brown sugar is something I know I have never tried... will the next time we do this dish.
Susan Zutautas (author) from Ontario, Canada on February 27, 2011:
Susan thanks for stopping by.
Carrie seems like everyone makes them different, hope you like these.
Chatkath glad to have inspired you :)
toknowinfo thanks so much!
toknowinfo on February 27, 2011:
I know this recipe as Stuffed Cabbage. It always makes for a great tasting meal. Thanks for sharing. Voted up and Useful. If only there was a button for Yum!
Kathy from California on February 22, 2011:
Thank you Susan! This is one I will try, by myself this time, I am glad that you made it available! Inspired me :)
carrie450 from Winnipeg, Canada on February 22, 2011:
Thank you Susan. I'm going to try this recipe. It's a little different than the ones I make. They simply look delicious.
Susan Deppner on February 22, 2011:
Yum! Cabbage rolls are great comfort food.
Susan Zutautas (author) from Ontario, Canada on February 22, 2011:
Pamela it is hard to make something you really enjoy when others in the house don't care for it. I love homemade macaroni and cheese and whenever I make it I always have to make something else to go with it for my husband as he doesn't care for it.
Pamela Oglesby from Sunny Florida on February 22, 2011:
Susan, Those cabbage rolls look wonderful. I used to make them quite often but my husband doesn't care for them so I haven't made them in quite a while. I'm still going to file away your recipe is it's a bit different from mine.
Susan Zutautas (author) from Ontario, Canada on February 22, 2011:
DzyMsLizzy You know that is something I am going to try as I love raw cabbage and peanut butter. I make coleslaw all the time.
nightbear if you like cooked cabbage I am sure you would enjoy cabbage rolls. You can make them with just ground beef. I just happen to like the pork along with it.
Susan Kaul from Michiagn, USA on February 21, 2011:
I do love cabbage. I have never tried this. Really great sounding
Liz Elias from Oakley, CA on February 21, 2011:
Wellll....as a vegetarian....I'd like to offer the Girl Scout camp cabbage hors d'ouevre: Raw cabbage leaves spread with peanut butter and rolled up.
It's not nearly as gross as it sounds. Uncooked cabbage has such a mild flavor there's almost NO flavor. It simply becomes a convenient "box" for the peanut butter.
Actually quite delicious. Nutty flavor and creamy/crisp texture contrast.
Simon E on February 21, 2011:
Nice recipe for cabbage, will have to give this a try
lilibees on February 21, 2011:
OOOO Cabbage one of my most favorite veggies! Great Recipe Ideas!
Susan Zutautas (author) from Ontario, Canada on February 21, 2011:
You are welcome katrinasui thanks for stopping by.
Ruchira you could use ground turkey or chicken in replacement for the beef or even lamb.
Ruchira from United States on February 21, 2011:
looks yumm :) gotta try it without beef though..any ideas on what could be added instead? thanks in anticipation!
katrinasui on February 21, 2011:
I love Cabbage. Thanks for the nice recipe.