Oh So Good Cabbage Rolls

"I have adjusted and tweaked this recipe to make it truly my own. During the last part of cooking the sauce becomes thick and delicious. For the adventurous, add a dash of Louisiana hot sauce when serving."
 
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photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Krista Roes photo by Krista Roes
photo by Krista Roes photo by Krista Roes
Ready In:
1hr 30mins
Ingredients:
18
Yields:
24 cabbage rolls
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ingredients

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directions

  • Blanch cabbage (s) for approximately 10 minutes.
  • When cool enough to handle, separate into leaves.
  • Combine meat, salt, pepper, rice, shredded cabbage, shredded potato, eggs, onions, bell pepper, garlic and parsley and small can of tomato sauce.
  • Mix well.
  • Place equal portions of meat mixture in center of each cabbage leaf, fold ends over, roll up and fasten with toothpicks.
  • Add one tablespoon oil each to two large skillets and place cabbage rolls sided by side in skillets.
  • To the two small cans of tomato sauce add the brown sugar and lemon juice and pour over cabbage rolls.
  • Cover skillets and simmer for 30 minutes, basting occasionally.
  • Uncover and continue cooking 30 minutes more, basting occasionally.
  • Sauce will thicken and become a wonderful sauce that adheres to cabbage rolls.
  • Dash of Louisiana hot sauce can be added to top of cabbage rolls for those that enjoy it.

Questions & Replies

  1. How long does it take to cook in a slow roaster
     
  2. What size is a small can of tomato sauce? 8 or 15oz?? Seems no one else is confused by this
     
  3. So does hamburger meat need to be cooked first?
     
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Reviews

  1. I had never made cabbage rolls on top of the stove before. This worked out really good! The sausage in the filling gives a great flavor. Adding the chopped cabbage and potatoes to the filling made it extra nice. The sauce is especially yummy! Thanks for the recipe Jo Ann!
     
  2. I thought these were great and I liked the small changes in the regular ingredients. I brought these frozen on a camping trip for my meal contribution and everyone loved them. I also made an additional batch of sauce for the sauce eaters. I tried 2 different methods of cooking the cabbage boiled and microwaved. Microwaved was way better and kept it's green color - Use cabbage whole, deeply cored, set uncovered on a carousel or plate 2 1/2 lbs 5 minutes. I just keep peeling leaves off as they cook.
     
  3. Taste better than my recipe for cabbage rolls. I like the fact that the potatoes hold the meat firmly, and it is savory, not too salty. I used canned tomato soup instead of tomato sauce, and potato flakes instead of a potato, what I already had in my pantry. Potato flakes is more convenient and less work. (tip) Also noticed using savoy cabbage is much faster/easier to prepare as it comes apart a lot easier then reg. cabbage.
     
  4. I made cabbage rolls for the first time today, and used this recipe. My boss and his wife, who are cabbage roll finatics, came over for supper and they loved them! My husband and I also found them very delicious! Served them with caesar salad and garlic bread, and raspberry trifle for dessert. Thanks so much for posting!
     
  5. Oh my goodness!!! I think I'm in love!!!! Where have you been all my life? The only change I made was to use all ground beef (skipped the ground pork) and to slow cook these in the oven at 275 for about 4 hours...Melt in your mouth delicious! My husband said they are the best he's ever had/ Thanks JoAnn!
     
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Tweaks

  1. Taste better than my recipe for cabbage rolls. I like the fact that the potatoes hold the meat firmly, and it is savory, not too salty. I used canned tomato soup instead of tomato sauce, and potato flakes instead of a potato, what I already had in my pantry. Potato flakes is more convenient and less work. (tip) Also noticed using savoy cabbage is much faster/easier to prepare as it comes apart a lot easier then reg. cabbage.
     
  2. A wonderful recipe. A lady a work asked me to make cabbage rolls and I used your recipe. I made two minor changes. First, I added two cups of cooked rice instead of the uncooked rice. (I've not had good luck cooking raw rice in casseroles and it getting done, so I didn't want to chance it since I was serving it to people at work). And added about 2 teaspoons of Worchestershire sauce to the sauce. And those were my only changes. I got 18 rolls, but they were very generous in size. Thank you so much for this recipe. I will use it often.
     
  3. I made these like a month ago and forgot to give a review.... I used ground chicken in place of the pork and beef and I didn't have any potatoes but figured its ok because there is going to be rice. And boy they came out so wonderful!! That sauce is just so delicious... I actually used less than 1/4 cup brown sugar and it was just perfect!! Thanks so much for this wonderful recipe!!
     

RECIPE SUBMITTED BY

Love to read. I collect books and have quite a collection but am always adding more. I have also discovered audio books and find that I am able to get through more books by listening to them. Have recently started knitting and I really enjoy it even if it is quite a challenge at times. Always searching for a great recipe in any food category. As might be expected I never find "The One" but find many delicious ones along the way. One of our favorite restaurants is Jensen's Supper Club located in Eagan, MN.
 
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