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Cabbage Rolls

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“Not much to say here. They're your basic cabbage rolls lol This is the recipe my grandmother used, and her mother etc etc. I personally think that they are an "acquired" taste. Back in the "old country" there were only basic ingredients and they made due with what they had so don't expect a huge explosion of flavour in these :) To be honest, the filling is really basically the same ingredients in Stuffed peppers :)”
3-4 rolls a piece

Ingredients Nutrition


  1. Remove the core of the cabbage and steam/boil it. Don't over do it, just till the leaves separate from the head. Otherwise you might as well make some sauerkraut ;).
  2. Fry onions with the pork and hamburger until browned.
  3. Parboil the rice. Put enough water in to cover the rice and let it simmer until all the water is absorbed. The rice will be a little hard, but will soften up in the cabbage rolls while baking in the oven.
  4. Combine rice and meat and mix well, season with salt and pepper to taste.
  5. Grease a small roaster (a covered pyrex enameled dish works well) with a little oil and cover the dish with the outer leaves of the cabbage.
  6. Roll the filling in the inner leaves to make a roll. Tucking in the sides of the leaf as you roll them up so the filling doesn't fall out. Place the rolls into the roaster seam side down to prevent unrolling. Rolls can be layered to fill it up.
  7. Pour the tomato juice on top. It's not necessary to use up all the tomato juice. In fact, I never do and usually put a cup of it within the filling too. Cover the cabbage rolls with the extra leaves and cover.
  8. Put in the oven at 400 for 30 minutes and 350 for 1-1/2 hours.
  9. Enjoy! The traditional way of eating cabbage rolls is with a dollop of sour cream on the side. Yummy!

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