"Cabbage leaves stuffed with hamburger, rice, tomatoes, and cinnamon." — LADYFALCON
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uncooked white rice
lean ground beef
dry bread crumbs
1 (28 ounce) can
whole peeled tomatoes, chopped
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.
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.
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).
Tasty filling. Next time I will try adding a tomatoe sauce over the rolls.
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!!!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cabbage Rolls I
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 453
** Calories from Fat: 127
These stuffed cabbage rolls make a great dinner for a crowd.
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