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Beef Stuffed Cabbage Rolls

 Beef Stuffed Cabbage Rolls
We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters—I like to serve it with corn bread muffins.
4-6 ServingsPrep: 25 min. Cook: 70 min.

Ingredients

  • 1 medium head cabbage
  • 1 to 1-1/4 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1 cup cooked rice
  • 1 small onion, chopped
  • 1 egg, lightly beaten
  • 2 teaspoons salt-free seasoning
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 can (16 ounces) tomato sauce
  • 4 teaspoons brown sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice or vinegar

Directions

  • Remove core from cabbage. Steam 12 large outer leaves until limp.
  • Drain well.
  • In a bowl, combine ground beef, rice, onion, egg and seasonings; mix
  • well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in
  • sides, starting at an unfolded edge, and roll up leaf completely to
  • enclose filling. Repeat with remaining leaves and filling. Place
  • rolls in a large skillet or Dutch oven.
  • Combine tomato sauce, brown sugar, water and lemon juice or vinegar;
  • pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce

2 of 2

Beef Stuffed Cabbage Rolls (continued)

Directions (continued)

  • over rolls occasionally during cooking. Yield: 4-6 servings.
Nutritional Facts: 1 serving (3 each) equals 268 calories, 11 g fat (4 g saturated fat), 86 mg cholesterol, 423 mg sodium, 24 g carbohydrate, 5 g fiber, 20 g protein.