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Grandma's Cabbage Rolls

 Grandma's Cabbage Rolls
Hearty and heartwarming, these traditional cabbage rolls are nothing short of delicious. Toasted rye bread and polenta make lovely accompaniments.
12 ServingsPrep: 45 min. Cook: 6 hours

Ingredients

  • 1 large head cabbage, cored
  • 1 egg
  • 1 medium onion, finely chopped
  • 1/2 cup uncooked converted rice
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1 teaspoon paprika
  • 1 teaspoon dried savory or thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • 2 cups sauerkraut, rinsed, well drained and chopped
  • 2 cups canned crushed tomatoes
  • 6 bacon strips, chopped
  • 1 can (14-1/2 ounces) vegetable broth

Directions

  • Cook cabbage in boiling water just until outer leaves pull away
  • easily from head. Set aside 12 large leaves for rolls. Refrigerate
  • remaining cabbage for another use. Cut out the thick vein from the
  • bottom of each leaf, making a V-shaped cut.
  • In a large bowl, combine the egg, onion, rice, dill, paprika, savory,
  • salt and pepper. Crumble beef over mixture and mix well. Place 1/3
  • cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold
  • in sides. Beginning from the cut end, roll up. Repeat with remaining
  • cabbage leaves and filling.
  • Combine the sauerkraut, tomatoes and bacon. Spoon half into a 6-qt.

2 of 2

Grandma's Cabbage Rolls (continued)

Directions (continued)

  • slow cooker. Arrange six cabbage rolls, seam side down, over
  • sauerkraut mixture. Top with remaining sauerkraut mixture and rolls.
  • Add broth to slow cooker. Cover and cook on low for 6-8 hours or
  • until a thermometer inserted in rolls reads 160°. Yield: 12
  • servings.