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Old-Fashioned Cabbage Rolls

 Old-Fashioned Cabbage Rolls
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.
6 ServingsPrep: 25 min. Bake: 1-1/2 hours


  • 1 medium head cabbage (3 pounds)
  • 1/2 pound uncooked ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.
  • Slice the remaining cabbage; place in an ovenproof Dutch oven.

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Old-Fashioned Cabbage Rolls (continued)

Directions (continued)

  • 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 cabbage rolls equals 260 calories, 10 g fat (4 g saturated fat), 50 mg cholesterol, 694 mg sodium, 23 g carbohydrate, 3 g fiber, 18 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer