Cabbage Rolls

Start by cooking up 2 cups of white long grain rice.

Brown 1 lb of ground beef…. season this with black pepper and salt.

Next peel off the first few layers of a head of cabbage… You will discard those.  Next peel off crips, unblemished leaves…You will need about 6-8 leaves.

Start a small pot of boiling water (just a gentle boil).  Add each leaf to the bubbling water and let it cook for about 3-5 minutes.  The leaf will start to get tender and transparent. Remove each leaf carefully with tongs.  Let them cool until you can handle them.

Add a generous spoonful of rice and ground beef to each leaf (in the center).  Gently roll in the sides of the cabbage leaf so that it acts like a cocoon for the ingredients.  Lay them down folded edges side in a baking pan.  Be careful the rice and beef will try to slip out.

When you are done adding the cabbage rolls to the pan. Pour on 2-15 oz cans of tomato sauce. Make sure you get each roll covered otherwise they will can become tough in the baking process.

Bake in  375 degree oven for 30 minutes (until the sauce is bubbling nicely).

Carefully scoop out a cabbage roll… they like to fall apart when coming out of the baking pan.

Very delicious and filling.



This recipe is an original from my grandmother.

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