Meatball Cabbage Rolls
My mother often had these cabbage rolls simmering in her slow cooker when my family and I arrived at her house for weekend visits. The mouthwatering meatballs tucked inside made these stand out from any other cabbage rolls I've tried. —Betty Buckmaster, Muskogee, Oklahoma
Ingredients
- 1 large head cabbage
- 1 can (8 ounces) no-salt-added tomato sauce
- 1 small onion, chopped
- 1/3 cup uncooked long grain rice
- 2 tablespoons chili powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1 pound lean ground beef (90% lean)
- 1 can (15 ounces) tomato sauce
Reviews
Thank you for this wonderful recipe. I stocked up on free meatballs when Kroger had them on sale (after coupons and sale) so I have about 10 bags to use up. Love it.
Thanks for a great recipe and all the great reviewers suggestions. I LOVE stuffed cabbage and Love sauerkraut but never would have thought to use it. Also, I love the idea of paprika. I have always used tomato soup also. Thanks so much for this yummy recipe. I had forgotten about stuffed cabbage but won't again!
I am Croatian and we use a mixture of beef and pork and some kind of chopped double smoked bacon or ham. We put sauerkraut between the layers of cabbage rolls in the roaster and substitute paprika for the chili powder. It is always better to use fresh.minced garlic rather than the powder. I will use a slow cooker next time.
This was a really easy recipe to make and tasted great! I did add some minced garlic in with the beef mixture.
The filling was mealy.
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 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.
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!
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?