How to make it

  • Parboil the cabbage for about 2 - 3 minutes per leaf extraction.
  • I find it easiest to use tongs and gently peel the cabbage leaf to the root. Then I use a knife to sever it from the cabbage head.
  • I usually get two leaves at a time. Then set the timer and start all over again.
  • Make sure to rinse under cold water to prevent overcooking.
  • Set aside.
  • Combine the first ingredients together.
  • Place a mound of meat mix in the cabbage leaf. Fold and roll loosely.
  • Heat the oven to 375 degrees.
  • Line a roasting pan with the cabbage that you didn't use. Sice an onion thinly and place it on top.
  • Top this with half of the diced tomatoes.
  • Layer with the cabbage rolls, seam side down.
  • Slice another onion on top. Pour on the tomato sauce mixture.
  • Add the rest of the diced tomatoes.
  • Bring to boil on top of the stove.
  • Bake COVERED for one hour and UNCOVERED for 2 hours.
  • Enjoy.
The Cabbage Rolls in the Casserole   Close
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Reviews & Comments 3

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  • lanijoy 9 years ago
    I just posted my stuffed cabbage recipe (holubki by baba) and found yours. I like to combine lots of recipes when I make something so I want to keep this. And I love your repertoire so will be watching what you add. Thanks.
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    " It was excellent "
    jimrug1 ate it and said...
    This sounds good. I love stuffed cabbage. With a few spicing differences, this is the same process I am used to doing... Great post thanks.. Jim
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    " It was excellent "
    elgab89 ate it and said...
    I have never tried it with brown sugar. I will next time!
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