[X]

Home > Recipes > Sweet 'n' Tender Cabbage Rolls

Sweet 'n' Tender Cabbage Rolls Recipe

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

Read reviews (30)

Rate recipe

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

This recipe is:

Contest Winning

[X]

Rate Sweet 'n' Tender Cabbage Rolls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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)
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
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

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Sweet 'n' Tender Cabbage Rolls

Sweet 'n' Tender Cabbage Rolls

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 30 reviews

Sort Reviews:

Reviewed on May. 10, 2013 by Jellybean

These are good but I had trouble with the cabbage leaves. Mine tore as I tried to separate them from the head. I ended up piecing them together to cover the filling. They weren't pretty but tasted good. The sauce became too thin and needed more.

Reviewed on Dec. 12, 2012 by lmcmaster

very sweet and delicious

Reviewed on Mar. 07, 2012 by snabuurs

This was a big hit with my family, which normally wouldn't eat cabbage, this will definalty become a winter staple.

Reviewed on Nov. 13, 2011 by robynswreaths

We loved this, left out the sugar..added minced garlic, was delish!

Reviewed on Jan. 07, 2011 by NCFlash

This recipe is excellent. Prep time is well worth it. Leftovers are very good as well.

Reviewed on Jan. 31, 2010 by krishodges

This was just what I was looking for, a sweet sauce with the cabbage rolls. I halved the recipe but used the full amount of tomato sauce plus added a can of tomatoes with basil garlic & oregano toward the end. Mine was actually cooked in about 4-5 hours on low by the 165Â° internal temperature of the rolls. Delicious recipe! Thanks Sonja!

Reviewed on Jan. 19, 2010 by chris and jenn

My family said yuk to cabbage till they tried these!!! I used canned diced tomatoes instead for the sauce and half the sugar. Yum

Reviewed on Jan. 16, 2010 by res0nov9

Meat was moist and tender, I prefer less rice but the recipe was good

Reviewed on Jan. 11, 2010 by MarvelousMaxie

I omitted the canned mushrooms and par-boiled the rice. I wanted to try this in the oven for those who don't want to use a slowcooker. I baked it for 3 hours at 300 degrees and it was perfect. It is a little sweet but I like my stuffed cabbage that way.