Ingredients

How to make it

  • COOK THE RICE
  • SHRED THE CABBAGE AND SAUTE WITH THE ONION IN HALF THE STICK OF BUTTER – ADD MORE IF NEEDED-I DO!
  • FRY THE BEEF SEPARATELY UNTIL COOKED – ADD SALT, PEPPER AND PARSLEY
  • IN A LARGE MIXING BOWL COMBINE ALL OF THE COOKED INGREDIENTS AND ADD THE BROTH AND TOMATOES
  • ADD MORE SALT AND PEPPER IF NEEDED
  • TURN EVERYTHING INTO A LARGE BUTTERED CASSEROLE DISH
  • BAKE IN A 325 FOR 1 ½ HOURS – 2 HOURS
  • THIS RECIPE NEEDS NO MEASURING. IT WILL ABSORB THE WET INGREDIENTS AND TIGHTEN AS IT SITS

Reviews & Comments 8

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    " It was excellent "
    merlin ate it and said...
    Thanks for the shortcut. Sounds wonderful.
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    " It was excellent "
    valinkenmore ate it and said...
    Making this for Oktoberfest! Thanks and high 5!
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    " It was excellent "
    leebear ate it and said...
    I DO MY CABBAGE ROLLS ABOUT THE SAME - BUT I LIKE THE FACT THAT YOU SAUTE THE CABBAGE FIRST!
    THANKS FOR A GREAT RECIPE! CAROL LEE
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    " It was excellent "
    lor ate it and said...
    This recipe is delicious! My dear Mother-in-law often went to the trouble of preparing cabbage rolls the usual way but I took the short cut. I have followed a similar recipe and it tastes just as delicious as my Mother-in-laws. This is a grrrreat "5" fork recipe.
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  • lunasea 6 years ago
    Sounds delicious - can't wait to try. Thanks for sharing!
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    " It was excellent "
    bluewaterandsand ate it and said...
    Yummy, cabbage!
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  • juliecake 6 years ago
    Wonderful, hearty casserole. Very easy too. Thanks!
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    " It was excellent "
    blondie80 ate it and said...
    mmmmmmmmmmmm.... 5+++++!
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