Old-Fashioned Cabbage Rolls Recipe

4.5 14 16
Old-Fashioned Cabbage Rolls Recipe
Old-Fashioned Cabbage Rolls Recipe photo by Taste of Home
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Old-Fashioned Cabbage Rolls Recipe

Read Reviews
4.5 14 16
Publisher Photo
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 roll recipe with dill. – Florence Krantz, Bismarck, North Dakota
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/2 hours

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

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. 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.
Originally published as Old-Fashioned Cabbage Rolls in Country Woman September/October 1994, p33

Nutritional Facts

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

  • 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
  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.
Originally published as Old-Fashioned Cabbage Rolls in Country Woman September/October 1994, p33

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Reviews forOld-Fashioned Cabbage Rolls

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Mary User ID: 8941061 277090
Reviewed Oct. 31, 2017

"This was a very tasty recipe I would do it again.

I didn't follow it exactly. I cooked my rice first.
Alot of juice came out when I cooked them I guess because I did cook the rice first. I will put in a deeper pan next time because the juice ran over and made a mess in my oven"

MY REVIEW
Chris User ID: 9158704 265454
Reviewed May. 2, 2017

"Ok. Not the best cabbage rolls I've had. The major problem I had was that the rice did not cook in the rolls and was still hard! I pierced the rolls and cooked longer but it still didn't help much. Definitely needs more moisture! Will continue looking for better recipes."

MY REVIEW
LPHJKitchen User ID: 7521213 259713
Reviewed Jan. 15, 2017

"My family LOVED this... honestly, we were all skeptical because we aren't big fans of cabbage. However, the cabbage flavor wasn't overpowering. The filling was perfect!"

MY REVIEW
Abbi User ID: 9004583 258776
Reviewed Dec. 28, 2016

"Just popped in the oven cooking at 350 for one hour. took me longer to prepare.. never completely follow a recipe because I don't plan.. used Zatarans dirty rice, one can of tomatoes/sauce and only clove of garlic because that's what's here:) and everything else. I think it's going to be spectacular.. tomorrows dinner. guess ill be up late waiting for it to cool. I believe it will be worth it. Thank you."

MY REVIEW
melangill911 User ID: 7211108 11716
Reviewed Apr. 3, 2013

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

MY REVIEW
Valentina222 User ID: 7068096 14392
Reviewed Jan. 6, 2013

"Serve with sour cream!"

MY REVIEW
Valentina222 User ID: 7068096 200976
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 User ID: 7068096 12736
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 User ID: 2250849 11830
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 User ID: 3915573 14391
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"

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