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Sweet 'n' Tender Cabbage Rolls Recipe
Sweet 'n' Tender Cabbage Rolls Recipe photo by Taste of Home
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Sweet 'n' Tender Cabbage Rolls Recipe

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I've used this recipe for more than 30 years, and the extra time it takes to assemble the rolls is well worth the effort. I always make two batches because they go so fast. You can assemble the night before and cook the next day.—Sonja Benz, Carmel, Indiana
TOTAL TIME: Prep: 40 min. Cook: 7 hours
MAKES:7 servings
TOTAL TIME: Prep: 40 min. Cook: 7 hours
MAKES: 7 servings

Ingredients

  • 1 large head cabbage
  • 2 eggs, lightly beaten
  • 1/2 cup 2% milk
  • 2 cups cooked long grain rice
  • 2 jars (4-1/2 ounces each) sliced mushrooms, well drained
  • 1 small onion, chopped
  • 2 teaspoons salt
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 2 pounds lean ground beef (90% lean)
  • SAUCE:
  • 2 cans (8 ounces each) tomato sauce
  • 1/2 cup packed brown sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce

Nutritional Facts

2 each: 389 calories, 12g fat (5g saturated fat), 141mg cholesterol, 1243mg sodium, 39g carbohydrate (20g sugars, 3g fiber), 31g protein .

Directions

  1. Cook cabbage in boiling water just until leaves fall off head. Set aside 14 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 the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling.
  3. Place seven rolls, seam side down, in a 5-qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours or until a thermometer reads 160°. Yield: 7 servings.
Originally published as Sweet 'n' Tender Cabbage Rolls in Taste of Home February/March 2008, p33


Reviews for Sweet 'n' Tender Cabbage Rolls

AVERAGE RATING
(23)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (7)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
shannondobos User ID: 5115022 228192
Reviewed Jun. 19, 2015

"I've made these many, many times since I first came across this recipe. I always leave out the mushrooms, just as a preference. They are perfectly tender and sweet. My mother in law doesn't eat red meat, and I've substituted ground turkey with great success here as well! Highly recommend this!"

MY REVIEW
ivorykeys User ID: 7909575 84967
Reviewed Aug. 6, 2014

"I have to say as I was making them I thought this is way too much prep for crockpot cooking. Well.........not after tasting them! These are the best!!! So worth it!"

MY REVIEW
takeflight User ID: 7731183 173414
Reviewed Mar. 24, 2014

"I love this recipe! My mom always made stuffed cabbage, but I must say this recipe is even better than hers. They are so moist and tasty. I do not find them too sweet at all. Everyone who tries them raves about them. I did omit the mushrooms , basil and oregano however!"

MY REVIEW
isathre User ID: 3945908 102876
Reviewed Jan. 12, 2014

"I just made the cabbage rolls, did not change the ingredients and they were excellent. I did put them in the oven, covered, at 300 degrees for 2 1/2 hours. I cut the recipe in half which made 8 servings, they fit in a 9 x 13 inch glass pan. I will be making them again. Thank you for a recipe with the seasonings. I have made cabbage rolls before, but it did not compare to this recipe. I will be freezing them, after they thaw, will put them in a pan, make more sauce, and enjoy. Thanks so much for this recipe."

MY REVIEW
ahd605 User ID: 2867335 140560
Reviewed Nov. 17, 2013

"was very sweet i added vinager to cut the sweetness. next time i will put half the brown sugar and maybe add alittle soy and a little worcetershire sause to cut the sweetness."

MY REVIEW
Jellybean User ID: 119091 209668
Reviewed May. 10, 2013

"These are good but I had trouble with the cabbage leaves. Mine tore as I tried to separate them from the head. I ended up piecing them together to cover the filling. They weren't pretty but tasted good. The sauce became too thin and needed more."

MY REVIEW
lmcmaster User ID: 3422437 175913
Reviewed Dec. 12, 2012

"very sweet and delicious"

MY REVIEW
snabuurs User ID: 4934540 156330
Reviewed Mar. 7, 2012

"This was a big hit with my family, which normally wouldn't eat cabbage, this will definalty become a winter staple."

MY REVIEW
robynswreaths User ID: 853311 171045
Reviewed Nov. 13, 2011

"We loved this, left out the sugar..added minced garlic, was delish!"

MY REVIEW
NCFlash User ID: 3272225 173413
Reviewed Jan. 7, 2011

"This recipe is excellent. Prep time is well worth it. Leftovers are very good as well."

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