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Cabbage Rolls

SUBMITTED BY: William Anatooskin      PHOTO BY: ColleenHunter

"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."
PREP TIME  30 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups uncooked long-grain rice
  • 4 cups water
  • 2 large heads savoy cabbage
  • 1 cup water
  •  
  • 2 onions, chopped
  • 3 tablespoons butter
  • 3/4 cup uncooked long-grain rice
  • 1 pound extra-lean ground beef
  • 1/2 pound pork sausage
  • 4 cloves garlic, minced
  • 2 teaspoons dried dill weed
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon white sugar
  • 1 (26 ounce) can condensed tomato soup
  • 1 (28 ounce) can whole peeled tomatoes, with liquid
  • 8 bay leaves

DIRECTIONS

  1. Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
  2. In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
  3. Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
  4. Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
  5. Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
  6. In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
  7. Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.

Wine Tip

Try with a Barbera from the  Piedmont region  of Italy.

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2003 by TANYA
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.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2005 by madcowpatti
excellent recipe! Very easy. I used regular cabbage instead and boiled it. got rave reviews. thanks

7 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2006 by cslim
very tasteful and fulfilling

5 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 443

  • Total Fat: 16g
  • Cholesterol: 44mg
  • Sodium: 816mg
  • Total Carbs: 59.8g
  •     Dietary Fiber: 8g
  • Protein: 18.1g

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