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Old-Fashioned Cabbage Rolls Recipe

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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.

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6 Servings
Prep: 25 min. Bake: 1-1/2 hours

Ingredients

1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar

Directions

In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Remove 12 large leaves for rolls; set aside remaining cabbage. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut to enclose filling.
In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne. Place about 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling.
Slice the remaining cabbage; place in Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls.
Cover and bake at 350° for 1-1/2 hours or until tender and meat thermometer reads 160°. Yield: 6 servings.

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.

Old-Fashioned Cabbage Rolls published in Country Woman September/October 1994, p33

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Reviews for Old-Fashioned Cabbage Rolls (4)

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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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Old-Fashioned Cabbage Rolls Recipe

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Ingredients