Cabbage Rolls Recipe - Allrecipes.com
Cabbage Rolls Recipe
  • READY IN hrs

Cabbage Rolls

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2003

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.

 
Most Helpful Critical Review
Jun 07, 2005

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.

 
Jan 30, 2005

Great recipe, 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.

 
Jan 23, 2007

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.

 
Jan 16, 2005

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!!

 
Feb 01, 2011

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

 
Jan 28, 2003

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.

 
Oct 30, 2006

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.

 

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Nutrition

  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 59.5 g
  • 19%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 801 mg
  • 32%

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

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