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Old-Fashioned Cabbage Rolls

Old-Fashioned Cabbage Rolls
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.
6 ServingsPrep: 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
© Taste of Home 2012

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Old-Fashioned Cabbage Rolls (continued)

Directions (continued)

  • 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.
Nutrition Facts: 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2012