My Hungarian Granny's Cabbage Rolls


"My Granny taught me to make these cabbage rolls when I was a little girl and I've been making them for almost 50 years. A true comfort food, my DH says he married me because they're the best he's ever eaten. I think it's the sauce. Sometimes he even eats it as soup!"
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3 h 8 servings
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Original recipe yields 8 servings



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  1. Remove damaged leaves from the cabbage. Keep the cabbage whole and remove the core. Place the cabbage upside down in a large pot. Fill the cavity left by the core with boiling water and add some to the pot. Cover and place over medium heat and steam the cabbage until leaves are soft and pliable, turning the cabbage right-side up partway through. Remove cabbage from pot and drain well.
  2. Meanwhile, in a large bowl, thoroughly mix together ground beef, sausage meat, eggs, onion, salt and rice.
  3. Loosen cabbage leaves. With a sharp knife, cut large leaves in half lengthwise, removing the thick rib. Place about 1/4 cup meat mixture on leaf and roll, then tuck in ends to seal. Continue rolling small cabbage rolls until all the rollable cabbage or meat mixture has been used. If you have more meat than cabbage, you can make cigar-shaped "meatballs".
  4. In a large pot (like a dutch oven) over medium heat, melt butter or margarine, then stir in flour to make a roux. Cook the roux for about 5 minutes. Add the first can of tomato juice a little at a time, mixing constantly so no lumps form. Add the second can of tomato juice. Continue to heat until bubbles just start to break the surface. Add some of the unused cabbage scraps to the bottom of the pot, followed by the cabbage rolls. Bring to a boil, then turn heat down to medium-low and simmer for 1 1/2 to two hours.
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