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Old-Fashioned Cabbage Rolls Recipe

Old-Fashioned Cabbage Rolls Recipe

It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my cabbage rolls with dill. My husband and I have seven children, ranging in age from 36 to 17.
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours YIELD:6 servings

Ingredients

  • 1 medium head cabbage (3 pounds)
  • 1/2 pound uncooked ground beef
  • 1/2 pound uncooked ground pork
  • 1 can (15 ounces) tomato sauce, divided
  • 1 small onion, chopped
  • 1/2 cup uncooked long grain rice
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon snipped fresh dill or dill weed
  • 1/8 teaspoon cayenne pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 teaspoon sugar

Directions

  • 1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
  • 2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
  • 3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender. Yield: 6 servings.

Nutritional Facts

2 each: 260 calories, 10g fat (4g saturated fat), 50mg cholesterol, 694mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 18g protein .

Reviews for Old-Fashioned Cabbage Rolls

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MY REVIEW
melangill911
Reviewed Apr. 3, 2013

"Love this one and so do my children!!!"

MY REVIEW
Valentina222
Reviewed Jan. 6, 2013

"Serve with sour cream!"

MY REVIEW
Valentina222
Reviewed Jan. 6, 2013

"Forgot to add: if baking it for more than 1 hour, pour 1 cup of beef or chicken broth over the rolls."

MY REVIEW
Valentina222
Reviewed Jan. 6, 2013

"This is the recipe I use since I was about 16 (I am almost 30 now). It's very popular in eastern Europe. I also add shredded carrot and saute it with onions with a little oil in a skillet before adding it to the filling. My mother, my aunts and everyone I know boiles the rice (with salt) before adding it to the filling for at least 10 minutes. This way the rolls are more tender inside. Do not use chicken though in this recipe. Also, I use tomatoe paste instead of tomato sauce (I add 1/2 cup of beef broth to make it thinner and brush it over the cabbage rolls so the cabbage is not sweet. And no sugar, the cabbage is sweet enough. I would add more salt too and black pepper instead of cayenne pepper and bake it for 3 hours with tightly covered top (add 1 cup of beef broth to it if baking for more than 1 hour). I rarely add parsley and dill to it, but a lot of people I know, do add it. This is my favorite dish."

MY REVIEW
myz28
Reviewed Sep. 24, 2010

"I found in a magazine a while back a trick on the cabbage to soften the leaves..place the whole head of cabbage in the microwave and cook for 5-6 minutes , when cool cut out the core and remove the soft leaves easily. I have found this much quicker then boiling them in water ."

MY REVIEW
GRAMASLICK
Reviewed Sep. 23, 2010

"I FOUND AN EASY WAY TO DO THE CABBAGE INSTEAD OF BOILING IT. SEVERAL DAYS AHEAD OF THEM FREEZE THE ENTIRE HEAD, THEN GET IT BACK OUT TO THAW WHEN READY TO MAKE CABBAGE ROLLS. IT IS LESS MESSY AND THEY ARE SO LIMP THEY ARE EASY TO WORK WITH. ENJOY"

MY REVIEW
Bamaginny
Reviewed Sep. 22, 2009

"I'm always glad to find a low carb recipe. I make these every fall with fresh cabbage and tomatoes from the garden. What a treat to have them available in the winter."

MY REVIEW
Larne
Reviewed Jun. 14, 2009

"Thanks to mom for this great recipe. I can tell you 1st hand this was a family favorite. Mom just passed away, but the memories of having this great dish will be for a lifetime !"

MY REVIEW
ham2008
Reviewed Dec. 4, 2008

"First time I ever made cabbage rolls and I'm a "seasoned cook"... they were great! Easy to make especially when the thick vein on each cabbage leaf is cut out, makes rolling them up that much easier."

MY REVIEW
kayleaplay
Reviewed Oct. 29, 2008

"yummy i just made the cabbage rolls and i must say there are GREAT!!!"

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer