Video: Stuffed Cabbage Rolls - Allrecipes.com

Video: Stuffed Cabbage Rolls

These stuffed cabbage rolls make a great dinner for a crowd.

 
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In this video, you’ll see how to make great stuffed cabbage rolls your whole family will love. There’s meat, grain, and a green leafy vegetable in every serving. And they are even easier if you make them in a slow cooker. Watch the video, then get the recipe for Judy’s Stuffed Cabbage Rolls.

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Comments

 
 
Nov. 17, 2014 7:07 pm
Made this for the first time tonight. Did half recipe, as other suggested. Would give it 10 stars if we could. Fast and easy! Will DEFINATELY make again thNks for the recipe.
 
Linda 
Nov. 16, 2014 4:45 pm
To make it really easy to roll the cabbage leaves, freeze the cabbage for several days. When ready to use just defrost it. The leaves become very limp and very easy to roll. No need to boil first.
 
Dale 
Nov. 16, 2014 8:23 am
One last item that we do that is different. We add ground pork to the hamburger this gives you another add layer of flavor.
 
Dale 
Nov. 16, 2014 8:18 am
Cabbage rolls take a while to make even making a few if you do it from scrath. So at our house we always make 2-4 large heads worth of cabbage rolls so that we can freeze them. When making this many cabbage rolls at once we have found it to be easier cut out the core of the cabbage and boil the whole head, peeling off the leaves as they become tender. Instead of cutting off the large rib we use a sharp knife and slice the bump down leaving part of the rib in place but thinner this way you do not have hole that you have to work around when stuffing. Plus there is less waste. The sliced off pieces and any small or very tattered leaves go into the pot on the bottom this keeps the cabbage rolls from burning as they are cooked in a large pot usually with 4-5 layers of cabbage rolls. Additionally we use V8 juice and Hunts tomato paste. The V8 juice is nicely seasoned and the paste helps to thicken the broth from the cabbage and meat which is then use to pour on the rolls when eating
 
Sherri 
Oct. 13, 2013 10:18 am
I add a little beef boullion & worchestershire sauce with the soup to give it a little extra
 
chef Birpal 
Sep. 13, 2013 4:07 am
amazing i like it
 
Beaz 
Jul. 12, 2013 11:27 am
Great recipe. I use diced canned tomato's instead of tomato soup. The video for this was lovely and well done. Thanks! P.S. this is the recipe from my Grandmother who made it back in the 1950's.
 
Dec. 8, 2012 5:41 pm
IF YOU LIKE IT SPICY USE HUNTS ZESTY AND SPICY PASTA SAUCE IT IS VERY GOOD
 
ekent 
Jun. 16, 2012 8:15 pm
I made a vegetarian version of these on my blog...check them out! http://marriedpt.blogspot.com
 
 
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