"This is a family recipe that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well." — William Anatooskin
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uncooked long-grain rice
2 large heads
uncooked long-grain rice
extra-lean ground beef
dried dill weed
ground black pepper
1 (26 ounce) can
condensed tomato soup
1 (28 ounce) can
whole peeled tomatoes, with liquid
I love this recipe so much. I now make the best cabbage rolls in my family! And believe me when I tell you that is quite the accomplishment! The dill and the bay leaves add such a beautiful flavour. I had to give full marks for the easiness and quickness rating because this recipe is worth the time and effort and really does not take any longer to prepare than any other cabbage roll recipe.
This was my first time making cabbage rolls and I am sorry to say I didn't like this recipe very much and was asked to not make this again. Not only was it very time consuming (which will be ok IF the result is well received) but the rice was little too mushy and the whole combined flavor was just too bland. Apologies for the negative review.
I boiled my cabbage and through a bag of success rice in with
it, when the rice was done the cabbage was ready.
Super easy, real tasty and the family loved it.
These are good! I didn't follow the recipe exactly.
The microwave worked very well to steam the cabbage. I loosely covered the head and it turned out very nicely.
I didn't sautee the onions in butter, and instead browned about 4 slices of diced bacon before adding the onions.
To the ground beef mix I added about 1/4 cup of bread crumbs, 1 TB of mustard and 3 TB of ketchup. I left out the dill because I don't care for it.
I also sprinkled salt and pepper over the prepared rolls before pouring the sauce over.
I removed the foil after 2 hours of baking, and let it bake uncovered for another 20 minutes.
I really enjoyd this dish
i did take longer to prepre..about an hour and it as messy haha.
I boiled the cabbage instead of microwaving which made it softer and easier to deal with.
If you really lie lots of flavor ad more spices
do double the sauce
it is wonderful wil make it again
Marrying into a Polish family, I was scared to make cabbage rolls, but these were easy to do, and were delicious. I think the savoy cabbage makes these. It is so easy to wrap the filling into, and tastes great. I did add a little brown sugar and worstishire sauce to my sauce, and my hubby raved about them. Even impressed the father-in-law. Thanks!!
I like cabbage rolls, so of course I enjoyed eating this recipe. It was my 1st time making them and I don't think I'll make this one again. The meat/filling inside was excellent (I added a dash of cinnamon which was great). I did not care for the use of savoy cabbage. My brother said "Ew, the outside looks like brains. but the filling's good". I also found the leaves need to be boiled in water instead to make sure they are moist, not shriveled from the microwave, and thoroughly cooked. Also, more liquid (water) needed to be added to the cabbage rolls when they were cooking.
My mother-in-law make the BEST cabbage rolls, but won't share recipes. Sadly she is getting older and soon the recipe will be gone. I'm trying to find a similar one, but this wasn't it. Don't get me wrong, they were good, but nothing like Baba's, and my family is spoiled with hers so I doubt I would make these again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 441
** Calories from Fat: 144
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