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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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With Johnsonville Italian Sausage.
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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 Mar. 12, 2009 by maxinemary

When cabbag is on sale, I freeze the whole heads in ziplock bags. When I make stuffed cabbage rolls, I just thaw out a head and the leaves peel right off with no cooking! A great time saver and much easier.

Reviewed on Mar. 12, 2009 by ordy

Idea When make the cabbage roll I freeze my cabbage and thaw it instead of cooking. They come out just like cooking the cabbage. The only difference I found was that rolls needed to be cooked longer.

Reviewed on Mar. 12, 2009 by colleen1610

I Think if you go back and read the recipe you will find your answer.............

Reviewed on Mar. 12, 2009 by RonnieBob

I cook the rice and add it to the uncooked meat mixture when cool. The proceed as noted.

I have also made a batch and froze them in freezer bags to cook and serve at a later date.

Reviewed on Mar. 12, 2009 by aliceann

Do you brown the meat or cook the rice, or is all of it put in raw?

Reviewed on Mar. 12, 2009 by maxandme

this was absolutley perfect, my husband said they were the best he had. with the rest of the cabbage, place in bottom of pan and the cabbage rolls on top, it all goes just as fast. thank you for the recipe.

Reviewed on Mar. 12, 2009 by twinkle8o3

VERY delicious! This is one of my favorite recipes. I don't know how the other poster managed to cook them into "tasteless mush". Mine have turned out wonderful every time! I highly recommend this recipe!

Reviewed on Dec. 02, 2008 by akibler2

we love these. I bake them instead of the slow cooker, but they are so good!

Reviewed on Jul. 08, 2008 by keverwann

First time I have made cabbage rolls. Very yummy. I love the fact that I could make them the night before and be at school all day and come home to dinner ready!