READY IN 1 hr

Cabbage Rolls I

Read Reviews (28)

"Cabbage leaves stuffed with hamburger, rice, tomatoes, and cinnamon." — LADYFALCON

Directions

Preheat oven to 300 degrees F (150 degrees C).
Bring a large pot of water to boil, introduce cabbage leaves and cook 2 minutes. Drain. Combine the rice and water is a small saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Remove from heat and set aside.
In a large bowl, combine beef, bread crumbs, cinnamon, drained and chopped tomatoes, onion and salt; stir until well combined. Spoon equal amounts of beef mixture onto the center of each cabbage leaf. Place a spoonful of rice onto the beef. Roll up leaves, tucking in edges, and seal with a toothpick. Wrap each roll in aluminum foil and place in a shallow baking dish.
Bake 40 minutes, or until beef is cooked through. Serve warm.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Sep 09, 2007

This was great! Thank you for the recipe! Though, I did change a few things when I made it. I did not use cinnamon or bread crumbs. I added a little ground pepper, oregano, and caraway seeds to the mixture, instead. I poured some tomato sauce on the bottom of the pan and lined the bottom of the pan with some of the large, green, outer leaves of the cabbage so the rolls would not burn. Then I set the rolls on top and poured a can of tomato sauce over the top of the rolls. I did not individually wrap each roll in foil. I covered the whole baking dish with foil and cooked at 350 degrees for 1 hour. Then I uncovered the dish, and continued cooking for 30 minutes. I served with extra cooked rice. We really enjoyed it! Next time I do want to try them with the cinnamon, but my dinner partner doesn't like cinnamon so I left it out for the first time that I made it.

—Pastina

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Most Helpful Critical Review

Feb 28, 2008

This recipe was terrible! I should have listened to my instinct and browned the ground beef before assembling the cabbage rolls. After more than 50 minutes of cooking, the filling was a pinkish, pile of mush--inedible. I threw all of the rolls into the garbage.

—Paula

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33 Ratings

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Oct 26, 2006

My mother's is very similar! Only instead of putting the cinnamon and tomatoes inside, we add tomato soup (mixed with cinnamon) and diced tomatoes over them in a casserole dish and bake! (We also put the rice in uncooked and let it cook in the oven).

—Deidra

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Feb 17, 2003

Tasty filling. Next time I will try adding a tomatoe sauce over the rolls.

—LEANNE2

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Nov 08, 2007

Great recipe!!! Changed a few things to make it easier. Used Hunt's spaghetti sauce insted of whole canned tomatoes. Great if you don't like chunks of tomato. Browned the meat and added onions, 1/2 the sauce, minced garlic, uncooked rice and bread crumbs. Used one big baking dish and covered it with the rest of the sauce. Spinkled with cheese the last 10 min of baking. My kids couldn't get enough!!!

—horseluv79

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Jul 23, 2003

Thanks, Becky = this recipe was just what I was looking for= I have lost mine from years ago and this is so much better!!! Much less work also - the cinnamon makes it taste so creamy and rich. I did not wrap each in foil = simply placed rolls carefully in an aluminum "loaf" type pan and covered with foil = much better than boiling or cooking with meat! Using the pans is just a time saver. Moist, delicious, tasty!!! Again = thanks for sharing.

—shaker&baker

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Apr 17, 2009

Good but save a step and use instant rice. That's what I do and it tastes great and there's one less pan to clean. No need to browned beef as one reviewer suggested. If all the ingredients are put together, rolled in a cabbage leave and cooked, then the dish will come out perfect. Again I say, stop using rice that needs to be cooked ahead of time. Instant rice will cook up in the juices that the meat and tomato sauce create.

—CatGoverness

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Jun 23, 2006

My husband thanks you dearly. Such a picky man, but he fell in love with this saying it reminds him of grandma's, but he remembers her being in the kitchen for much longer than it seemed to have taken me to make these. Either way, great recipe! Will definitely make again and again!

—TINK3477

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Nutrition

Calories
453 kcal
23%

Carbohydrates
57.1 g
18%

Cholesterol
53 mg
18%

Fat
14.2 g
22%

Fiber
4.6 g
18%

Protein
24.1 g
48%

Sodium
893 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cabbage Rolls I

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 453
** Calories from Fat: 127

% Daily Value *
** Total Fat 14.2g 22 %
** Saturated Fat 5.3g 26 %
** Cholesterol 53mg 18 %
** Sodium 893mg 36 %
** Potassium 686mg 19 %
** Total Carbohydrates 57.1g 18 %
** Dietary Fiber 4.6g 18 %
** Protein 24.1g 48 %
** Sugars 7.8g
** Vitamin A 5 %
** Vitamin C 63 %
** Calcium 18 %
** Iron 58 %
** Thiamin 52 %
** Niacin 90 %
** Vitamin B6 31 %
** Magnesium 21 %
** Folate 82 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.