Mom's Cabbage Rolls

"My mom made the best Ukrainian cabbage rolls, simply filled with rice and bacon and cooked in a tomato sauce. This recipe is the closest I could find to hers."
 
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photo by Shirl J 831 photo by Shirl J 831
photo by Shirl J 831
Ready In:
3hrs
Ingredients:
6
Serves:
6-8
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ingredients

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directions

  • With a large, sharp knife, cut out the core from the cabbage.
  • Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
  • Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
  • Continue with the remainder of the cabbage.
  • In a saucepan, bring 2 cups of water to a boil; add the rice.
  • Reduce the heat to low and cook, covered, for 15 minutes; drain.
  • Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
  • Add the onions; cook until lightly browned.
  • Add to the cooked rice; season with salt to taste.
  • Line a roasting pan with the outer cabbage leaves.
  • Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
  • If necessary, trim out the centre rib of the leaf to make rolling easier.
  • Pour tomato juice over the cabbage rolls.
  • Cover with more cabbage leaves.
  • Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.

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Reviews

  1. I was searching for a recipe for Cabbage Rolls, that would be "like" or close to the one's my mom made. After looking over several I decided to make Irmgard's because they were the closest I could find to my mom's. I was not let down at all. These took me down memory lane. Made them as is, NO changes (I do not like doing that). for me: A KEEPER.
     
  2. I grew up with a nana who made cabbage rolls like this. This recipe is as close to hers as I have made over the years. The method and techniques you describe really made the difference. I used crushed tomatoes instead of tomato juice. We had them as part of our Christmas dinner (and for several days after since I had tripled the recipe) and they were very, very good. Thank you, Irmgard for sharing this recipe.
     
  3. Been searching a long time for this recipe!!!thank you...i just added a little paprika to the stuffing. however i think the filling would be just as great with mince and finely chopped red capsicum.diana xxx
     
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Tweaks

  1. I grew up with a nana who made cabbage rolls like this. This recipe is as close to hers as I have made over the years. The method and techniques you describe really made the difference. I used crushed tomatoes instead of tomato juice. We had them as part of our Christmas dinner (and for several days after since I had tripled the recipe) and they were very, very good. Thank you, Irmgard for sharing this recipe.
     

RECIPE SUBMITTED BY

<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>
 
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