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It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my cabbage rolls with dill. My husband and I have seven children, ranging in age from 36 to 17.
This recipe is:
Contest Winning
With Johnsonville Italian Sausage.
Nutritional Analysis: 2 cabbage rolls equals 260 calories, 10 g fat (4 g saturated fat), 50 mg cholesterol, 694 mg sodium, 23 g carbohydrate, 3 g fiber, 18 g protein.
Originally published as Old-Fashioned Cabbage Rolls in Country Woman September/October 1994, p33
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Apr. 03, 2013 by melangill911
Love this one and so do my children!!!
Reviewed on Jan. 06, 2013 by Valentina222
Serve with sour cream!
Forgot to add: if baking it for more than 1 hour, pour 1 cup of beef or chicken broth over the rolls.
This is the recipe I use since I was about 16 (I am almost 30 now). It's very popular in eastern Europe. I also add shredded carrot and saute it with onions with a little oil in a skillet before adding it to the filling. My mother, my aunts and everyone I know boiles the rice (with salt) before adding it to the filling for at least 10 minutes. This way the rolls are more tender inside. Do not use chicken though in this recipe. Also, I use tomatoe paste instead of tomato sauce (I add 1/2 cup of beef broth to make it thinner and brush it over the cabbage rolls so the cabbage is not sweet. And no sugar, the cabbage is sweet enough. I would add more salt too and black pepper instead of cayenne pepper and bake it for 3 hours with tightly covered top (add 1 cup of beef broth to it if baking for more than 1 hour). I rarely add parsley and dill to it, but a lot of people I know, do add it. This is my favorite dish.
Reviewed on Sep. 24, 2010 by myz28
I found in a magazine a while back a trick on the cabbage to soften the leaves..place the whole head of cabbage in the microwave and cook for 5-6 minutes , when cool cut out the core and remove the soft leaves easily. I have found this much quicker then boiling them in water .
Reviewed on Sep. 23, 2010 by GRAMASLICK
I FOUND AN EASY WAY TO DO THE CABBAGE INSTEAD OF BOILING IT. SEVERAL DAYS AHEAD OF THEM FREEZE THE ENTIRE HEAD, THEN GET IT BACK OUT TO THAW WHEN READY TO MAKE CABBAGE ROLLS. IT IS LESS MESSY AND THEY ARE SO LIMP THEY ARE EASY TO WORK WITH. ENJOY
Reviewed on Sep. 22, 2009 by Bamaginny
I'm always glad to find a low carb recipe. I make these every fall with fresh cabbage and tomatoes from the garden. What a treat to have them available in the winter.
Reviewed on Jun. 14, 2009 by Larne
Thanks to mom for this great recipe. I can tell you 1st hand this was a family favorite. Mom just passed away, but the memories of having this great dish will be for a lifetime !
Reviewed on Dec. 04, 2008 by ham2008
First time I ever made cabbage rolls and I'm a "seasoned cook"... they were great! Easy to make especially when the thick vein on each cabbage leaf is cut out, makes rolling them up that much easier.
Reviewed on Oct. 29, 2008 by kayleaplay
yummy i just made the cabbage rolls and i must say there are GREAT!!!
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