[X]

Home > Recipes > Classic Cabbage Rolls

Classic Cabbage Rolls Recipe

Classic Cabbage Rolls Recipe photo by Taste of Home

Read reviews (25)

Rate recipe

I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. They're terrific to share at gatherings with our children and grandchildren. —Beverly Zehner, McMinnville, Oregon

This recipe is:

Contest Winning

[X]

Rate Classic Cabbage Rolls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Classic Cabbage Rolls Recipe

Prep: 30 min. Cook: 1-1/2 hours

Yield: 4 Servings

30 90 120

Ingredients

1 medium head cabbage
1-1/2 cups chopped onion, divided
1 tablespoon butter
2 cans (14-1/2 ounces each) Italian stewed tomatoes
4 garlic cloves, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
1/4 pound bulk Italian sausage
1/2 cup V8 juice, optional

Directions

In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.
Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. Yield: 4 servings.

Nutritional Facts 1 serving (2 each) equals 499 calories, 21 g fat (8 g saturated fat), 85 mg cholesterol, 1,845 mg sodium, 49 g carbohydrate, 8 g fiber, 32 g protein.

Originally published as Classic Cabbage Rolls in Taste of Home April/May 1999, p29

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Classic Cabbage Rolls

Classic Cabbage Rolls

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 25 reviews

Sort Reviews:

Reviewed on Feb. 16, 2013 by Astheart

harv614 is right; it's an East European recipe, but mainly Polish and Bulgarian. Nevertheless, I love them. Usually the rolls are stewed in a good tomato sauce. It's better to use some summer kind of cabbage because it's really hard to remove leaves off the winter cabbage. The leaves of summer cabbage are looser and it's enough to put them into boiling water for a min or two; then they go off very easy. I recommend it!

Reviewed on Feb. 09, 2013 by 614Diane

I thought this was vey good. The prep time is longer than what is listed but I found getting everything cooked and ready ahead of time made it easier to cook the cabbage and make the rolls the next day. I also 1 1/2 the sauce recipe since I prefer more sauce. I will definitely make this again. ~Diane (Columbus, OH)

Reviewed on Jan. 28, 2013 by Dzyner

I really like cabbage rolls, but always have trouble with the cabbage leaves, so I developed a casserole version. Put the meat & rice mixture in the bottom of a greased casserole. Keep the tomato sauce thick. spoon some on top of the meat & rice mixture. Chop the cooked cabbage and layer on top. Spoon on some more sauce and sprinkle with a little Parmesan cheese. Bake at 350 for about 45 minutes or until meat is done. It tastes like traditional cabbage rolls, but, for me anyway, is lots easier to prepare. By the way, leftovers freeze well.

Reviewed on Dec. 04, 2012 by lindatbird

a word to the wise...pay close attention to the directions! I thought it said cook over medium high heat..not medium low..had a huge mess on my stovetop.lol. Still cooking, but lowered the heat. Preparation time took longer than suggested, but hopefully they will turn out ok.

Reviewed on Sep. 29, 2012 by dp2009

excellent, well received comfort food. thanks for sharing.

Reviewed on Apr. 25, 2012 by jorilo

A keeper! Whole family loved it! The sauce is so tasty...even DH, who is not a tomato fan, loved this recipe...

Reviewed on Apr. 23, 2012 by dmm507

These were delicious! The sauce was very flavorful and everyone loved them! The prep time was longer than 30 minutes but definitely worth it. I will be making these again.

Reviewed on Jan. 28, 2012 by shawnnoblit

Absolutely delicious! My mom, who is a great cook ate them and said "these are the best cabbage rolls I've ever had". Enough said! Takes awhile to make but worth the effort. Once you've made them you realize they really aren't difficult. I use turkey sausage and no V8.

Reviewed on Jan. 28, 2012 by navywife01

i enjoyed cabbage rolls similar to this recipe when i was growing up this recipe hits close to home for me now its my family favorite

Reviewed on Jan. 22, 2012 by Conniejj35

Great recipe. My husband loved it! Really tasty with such simple ingredients. I didn't use the V8 juice.

View all >