Show Subscription Form




Meatball Cabbage Rolls Recipe
Meatball Cabbage Rolls Recipe photo by Taste of Home

Meatball Cabbage Rolls Recipe

Read Reviews
3.5 5
Publisher Photo
My mother would often have these cabbage rolls simmering in her slow cooker when my family and I arrived at her house for week-end visits. The mouthwatering meatballs tucked inside made these stand out from any other cabbage rolls I've tried.—Betty Buckmaster, Muskogee, Oklahoma
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:4-6 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 4-6 servings

Ingredients

  • 1 large head cabbage
  • 2 cans (one 15 ounces and one 8 ounces) tomato sauce, divided
  • 1 small onion, chopped
  • 1/3 cup uncooked long grain rice
  • 2 tablespoons chili powder
  • Salt and garlic powder to taste
  • 1 pound ground beef

Nutritional Facts

1 serving (1 each) equals 277 calories, 10 g fat (4 g saturated fat), 50 mg cholesterol, 599 mg sodium, 27 g carbohydrate, 7 g fiber, 21 g protein.

Directions

  1. In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 14-16 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.
  2. In a large bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder. Crumble beef over mixture; mix well. Shape into 2-in. balls. Place one meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose meatball. Secure with toothpicks.
  3. Place in a 5-qt. slow cooker. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks Yield: 4-6 servings.
Originally published as Meatball Cabbage Rolls in Taste of Home Ground Beef Cookbook 1999, p68

Nutritional Facts

1 serving (1 each) equals 277 calories, 10 g fat (4 g saturated fat), 50 mg cholesterol, 599 mg sodium, 27 g carbohydrate, 7 g fiber, 21 g protein.

Reviews for Meatball Cabbage Rolls

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 31, 2015

"The filling was mealy."

MY REVIEW
Reviewed Feb. 19, 2015

"My family is Slovak and while this recipe is close, we never used Chili peppers, one secret my aunt always said was to use 15 oz can of finely chopped tomatoes in meat mixture . When all are rolled and ready for pan take a can of Campbell's tomato soup, dilute with half can of water, spread some on bottom layer rolls then pour remainder over rolls, bake / and or cook in crock pot.

Season with salt and pepper to enhance flavor."

MY REVIEW
Reviewed Feb. 19, 2015

"My family is Slovak and while this recipe is close, we never used Chili peppers, one secret my aunt always said was to use 15 oz can of finely chopped tomatoes in meat mixture . When all are rolled and ready for pan take a can of Campbell's tomatoe soup, dilute with half can of water, spread some on bottom layer rolls then pour remainder over rolls, bake / and or cook in crock pot.

Season with salt and pepper to enhance flavor."

MY REVIEW
Reviewed Feb. 19, 2015

"Traditional Polish style would not use chili powder or garlic, but WOULD include about a pound of sauerkraut between the layers of cabbage rolls. If doing so, increase the tomato sauce to two full cans. I usually make mine in the oven, but will definitely try in slow cooker after seeing this!"

MY REVIEW
Reviewed Jan. 11, 2013

"The recipe says to use 14-16 leaves of cabbage for 4-6 servings but the Nutritional Facts indicate that one serving is "1 each". Do the Nutritional Facts need to be corrected?"

Loading Image