“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.”
READY IN:
1hr 30mins
YIELD:
24 cabbage rolls
UNITS:
US

Ingredients Nutrition

Directions

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

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