“These are the only cabbage rolls I've ever made. I like the taste of the filling with the Worcestershire sauce and the basil.Serve it over rice ( that's what we like) potatoes, or noodles.”
READY IN:
2hrs
YIELD:
12 cabbage rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Core cabbage head: steam in a large pot with about 2-3 inches of water at the bottom.
  2. Remove outer leaves as they soften.
  3. Remove remaining cabbage and set aside.
  4. In a skillet, in hot butter, cook onion 5 minutes or until softened, stirring occasionally.
  5. Add tomato sauce, brown sugar, 1 teaspoon of salt and 1/4 teaspoon of pepper.
  6. Mix well and set aside.
  7. Meanwhile, in a large bowl, combine remaining ingredients, 1 teaspoon of salt and 1/4 teaspoon of pepper.
  8. Divide mixture into 12 portions.
  9. In the center of each cabbage leaf, place a portion of the meat mixture.
  10. Fold 2 sides of the leaf toward the center.
  11. From one narrow edge, roll up jelly-roll fashion.
  12. Secure them with toothpicks (but make SURE they're noticeable).
  13. Place the sauce with some chopped up cabbage that you reserved in an electric frying pan or roasting pan with a lid.
  14. Cover and simmer for 45 minutes to an hour in the fry pan- same for the oven at 350*.

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