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Stuffed Cabbage Rolls 





12 leaves of cabbage

1 cup of cooked white rice

1 large egg, beaten

1/4 cup of milk

1/4 cup of diced onion

1 pound of ground beef

3 cloves of garlic, minced

1/2 teaspoon of salt

1/2 teaspoon of fresh ground pepper


15 oz of tomato sauce

10 3/4 oz of tomato soup

1 can

1 tablespoon of brown sugar

Juice of 1/2 lemon

1/4 cup of Worcestershire sauce

Salt and pepper to taste


  1. Bring a large pot of water to a boil (large enough to hold the whole head of cabbage).
  2. Score around the core on the bottom of the cabbage with a paring knife. Boil the cabbage for 2 minutes, remove the soft leaves, repeat until I have 12 leaves.
  3. Preheat my oven to 350 degrees.
  4. Cook my rice according to package directions but reduce the cooking time by 5 minutes so the rice is slightly underdone. Set it aside.
  5. In a medium bowl, combine my rice, egg, milk, onion, ground beef, garlic, salt, and pepper. Set it aside.
  6. In a separate bowl, combine the tomato sauce, tomato soup, brown sugar, lemon juice, Worcestershire sauce, salt, and pepper to taste.
  7. Spread a thin layer of sauce on the bottom of a 9×13 baking pan.
  8. Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup of filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam-side down in the pan.
  9. Pour sauce over the cabbage and cover tightly with foil. Bake for 1 hour.
  10. Remove the foil and bake another 15-20 minutes. Allow cooling for 10 minutes before serving. (The sauce will thicken upon cooling)
See also   Honey Pepper Chicken Mac and Cheese

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