How to make it

  • Variation: eliminate rice, sugar, bay leaves, dill, tomato soup – add 1 jar tomato paste and Italian seasons to meat mixture. Drain stewed tomatoes and add 1 jar spaghetti sauce – (we use w/ mushrooms or garden) pour tomatoes and sauce over top and add mozzarella cheese.
  • Make rice according to rice directions.
  • In the meantime, remove the core from the cabbage. Boil in large pot of water. Separate leaves carefully, removing any tough ribs.
  • Chop onion. Saute the onion in 1 tsp butter; cook just until translucent (do not brown). In a large mixing bowl, mix together cooked rice, cooked onions, ground beef (cooked and drained), minced garlic, dill weed, salt, black pepper, sugar. Mix well to blend.
  • Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
  • Preheat oven to 350 degrees F (175 degrees C). Prepare one 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
  • Mix tomato soup and stewed tomatoes, pour over the cabbage rolls until just covered. Put bay leaves on top. Cover each dish tightly with aluminum foil.
  • Bake in a preheated 350 degrees F (175 degrees C) 30 minutes

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  • possumqueen 10 years ago
    Grew up on cabbage rolls - love checking out how everyone else makes them.
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