Looking for a new delicious dinner idea, stuffed cabbage rolls are an old-fashioned comfort food filled with ground meat, rice and topped with a savory tomato sauce.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send you this recipe so you can come back to it any time! (as well as our new recipes weekly!)
Stuffed cabbage or cabbage rolls are a fabulous comfort food I haven’t had in SO long! I had a cravings last week. And guess what, my family loved them!
Well almost all. My daughter is in a “stage” of not trying new “green” veggies. How can I have gone wrong with my own flesh and blood not loving everything green like me. I will eat collard greens by the bowlful! Turnip greens? Bring it on! Ok I know, it is a little weird.
Stuffed Cabbage Rolls Ingredients
The complete list of ingredients with amounts are listed in the full recipe card below.
1 cup cooked brown rice
1 egg, beaten
¼ cup milk
½ cup onion, chopped fine
½ lb ground beef and ½ lb ground pork (or 1 lb ground turkey for a healthier version)
½ teaspoon pepper
4 cloves of garlic, minced
(2) 8-oz cans tomato sauce
1 14.5-oz can crushed tomatoes with liquid
2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
½ teaspoon black pepper
How to Make Stuffed Cabbage Rolls
Preheat oven to 350 F
Remove the core from the head of cabbage.
In a large pot, boil the entire head of cabbage for 10 minutes. If any leaves separate during boiling, just remove them with a fork.
Drain the cabbage and cool. Then peel away 10-12 leaves when cool.
In a large bowl, combine the rice, raw ground meat, egg, milk, onion, garlic powder and pepper.
Scoop a ¼ cup of this mixture into the center of each cabbage leaf and roll them up, tucking the ends in well.
Place them in a lightly greased 9 x 13 Glass Baking Dish .
In a separate bowl, mix together the tomato sauce, diced tomatoes, brown sugar, lemon juice, and Worcestershire sauce. Pour the sauce over the cabbage rolls.
Cover with foil and bake for 1 hour at 350 degrees F.
If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 300,000 followers on Facebook as well as on Pinterest and Instagram too!
Stuffed Cabbage Rolls
Ingredients
- 10-12 cabbage leaves
- 1 cup cooked brown rice
- 1 egg beaten
- ¼ cup milk
- ½ cup onion chopped fine
- 1 pound extra-lean ground turkey meat ground beef or ground pork
- ½ teaspoon pepper
- 4 cloves of garlic minced
- 16 ounces tomato sauce 2 8-oz cans
- 14.5 ounces diced or crushed tomatoes with liquid
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350 F
- In a large pot, boil the entire head of cabbage for 10 minutes. (remove the core first) If any leaves separate during boiling, just remove them with a fork.
- Drain the cabbage and cool. Then peel away 10-12 leaves when cool.
- In a large bowl, combine the rice, raw ground meat, egg, milk, onion, garlic powder and pepper.
- Scoop a ¼ cup of this mixture into the center of each cabbage leaf and roll them up, tucking the ends in well.
- Place them in a lightly greased 9×13 baking dish.
- In a separate bowl, mix together the tomato sauce, diced tomatoes, brown sugar, lemon juice, and Worcestershire sauce. Pour the sauce over the cabbage rolls.
- Cover with foil and bake for 1 hour at 350 degrees F.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Jeanne Bailey
I had been thinking of the delicious food I ate way back in the era of WW2, when things wern’t available to just go and buy, rationing was on meat, sugar, tires, gas, shoes, and so many other things,, but Mom would gather a little hamburger and pork and we would have a delicious dinner of Cabbage rolls, She never would give anyone her recipes and they died with her in her 50’s. I know it was a simple recipe and this one sounds like more of what she would have used.. I will try it and thanks so much ahead of time for listing it for us…This old gal of 82 will make them this week and enjoy…
Lester Macklin
Rather than using boiling water, after removing the core, put the head of cabbage into the freezer overnight. The leaves will separate easily. We do not add the milk as it is not necessary.
Casey Anthony
Sorry, but prep. time was much longer! This needs more interesting spices, and the tomato sauce needs to be thicker and spicier. I like the recipe,as it’s very simple to follow, but the fact that your child likes it, is not enough for me! So, I will try to enhance the recipe, and will let you know!
Kyla @HouseOfHipsters
This is one of my favorite recipes. My mom used to make it when I was a kid. Yours a bit different though. I like it and will be trying it soon. Thanks for linking up at Found & Foraged!
Debi @ Adorned From Above
Thanks so much for sharing with Adorned From Above’s Link Party.
Have a great week and I look forward to seeing what you you have for this week’s party.
Debi
Sharon - Her Organized Chaos
I might make this but only because my husband love cabbage! I just never know what to do with it. This looks great. Pinning and sharing. Thanks for sharing this at Totally Terrific Tuesday last week! I can’t wait to see what you have lined up for this week! Our party is live right now!
Sharon
Her Organized Chaos
Miz Helen
I just love Stuffed Cabbage Rolls, these look awesome! Hope you are having a great weekend and thanks so much for sharing this awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Karren Haller
I am visiting from Snicker Doodle linky party today.
We love cabbage rolls, but find them to be a little dry, I have not used the extra diced tomato, this will help I’m sure.
Linda@MixedKreations
Mmm this looks delicious! I love cabbage we just don’t eat it much. But this eould be a good meal for me to make up for our dinner or to take for our lunch. Thanks for sharing! Pinning!
Joy @ Joy Love Food
I love cabbage rolls and yours sound delicious! I’m a huge greens lover too and am hopeful that one day my kids will be too :). Thanks for sharing at What’d You Do This Weekend? !
Rattlebridge Farm--Foodie Friday & Everything Else
Your cabbage rolls look delicious–and the tutorial is excellent.
angie
was just thinking about making up some of these. The first time I ever had any was when a high school friend of mine invited me over for supper and her mom had cooked up some delicious food cabbage rolls included. Her mom was the boss of sould food oh my so good.
come see what we shared at http://shopannies.blogspot.com
Grace
Nom nom nom. My mouth is watering! These look scrumptious. Stopping by from the Bajan Texan… would love for you to stop by my baking blog to say hello 🙂 x