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Sweet 'n' Tender Cabbage Rolls Recipe

Sweet 'n' Tender Cabbage Rolls Recipe photo by Taste of Home

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I've used this recipe for more than 30 years, and the extra time it takes to assemble the rolls is well worth the effort. I always make two batches because they go so fast. You can assemble the night before and cook the next day.—Sonja Benz, Carmel, Indiana

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Sweet 'n' Tender Cabbage Rolls Recipe

Prep: 40 min. Cook: 7 hours

Yield: 7 Servings

40 420 460

Ingredients

1 large head cabbage
2 eggs, lightly beaten
1/2 cup 2% milk
2 cups cooked long grain rice
2 jars (4-1/2 ounces each) sliced mushrooms, well drained
1 small onion, chopped
2 teaspoons salt
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
2 pounds lean ground beef (90% lean)
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SAUCE:
2 cans (8 ounces each) tomato sauce
1/2 cup packed brown sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce

Directions

Cook cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling.
Place seven rolls, seam side down, in a 5-qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours or until a thermometer reads 160°. Yield: 7 servings.

Nutritional Facts 2 cabbage rolls equals 389 calories, 12 g fat (5 g saturated fat), 141 mg cholesterol, 1,243 mg sodium, 39 g carbohydrate, 3 g fiber, 31 g protein.

Originally published as Sweet 'n' Tender Cabbage Rolls in Taste of Home February/March 2008, p33

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Reviews for Sweet 'n' Tender Cabbage Rolls

Sweet 'n' Tender Cabbage Rolls

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Reviewed on Sep. 01, 2009 by msgrneyz2

These were okay. A little too sweet for our tastes. Think i'll add a can of diced green chile's to the sauce and cut down or totally delete the amount of spices, which were a little too strong of a flavor. But the meat was very tender and moist.

Reviewed on Apr. 29, 2009 by bakerer

This is a wonderful recipe...flavorful, tender, and healthy. Because I usually don't start thinking about dinner until late afternoon, I have found that you can bake these in the oven at 375 degrees for 45-50 minutes. Just baste them once or twice and this method will also work well.

Reviewed on Mar. 31, 2009 by Mel_Z_55

Great recipe. Wonderful flavor. I throw it in the crock pot at lunch and they are ready when I come home. My husband can't imagine cabbage rolls without sauerkraut so I usually throw some between the layers of rolls. Very delicious!

Reviewed on Mar. 26, 2009 by carledwin

Reviewed on Mar. 24, 2009 by gracier

I made these for Sunday dinner mixing than on Sat. and baking in the oven.

They were DELICIOUS.

Reviewed on Mar. 16, 2009 by eubecknx

Don't forget to use a Reynolds Slow Cooker liner in your crock pot...easy clean-up!

Reviewed on Mar. 14, 2009 by stevetschida353

Do you have nutritional values for this meal, specifically, potassium?

Reviewed on Mar. 14, 2009 by gerrymarie

Reviewed on Mar. 13, 2009 by bubasgirl

I love your tip on freezing the cabbage, is that not half the reason we do not make these more often? And I love the sweet sauce and the crock pot, God Bless You!

Reviewed on Mar. 12, 2009 by team11drn

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