Cabbage Rolls I

Cabbage Rolls I

29 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h

“Cabbage leaves stuffed with hamburger, rice, tomatoes, and cinnamon.”

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Adjust Servings

Original recipe yields 10 rolls



  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Bring a large pot of water to boil, introduce cabbage leaves and cook 2 minutes. Drain. Combine the rice and water is a small saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Remove from heat and set aside.
  3. In a large bowl, combine beef, bread crumbs, cinnamon, drained and chopped tomatoes, onion and salt; stir until well combined. Spoon equal amounts of beef mixture onto the center of each cabbage leaf. Place a spoonful of rice onto the beef. Roll up leaves, tucking in edges, and seal with a toothpick. Wrap each roll in aluminum foil and place in a shallow baking dish.
  4. Bake 40 minutes, or until beef is cooked through. Serve warm.

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Reviews (29)

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This was great! Thank you for the recipe! Though, I did change a few things when I made it. I did not use cinnamon or bread crumbs. I added a little ground pepper, oregano, and caraway seeds to the mixture, instead. I poured some tomato sauce on the bottom of the pan and lined the bottom of the pan with some of the large, green, outer leaves of the cabbage so the rolls would not burn. Then I set the rolls on top and poured a can of tomato sauce over the top of the rolls. I did not individually wrap each roll in foil. I covered the whole baking dish with foil and cooked at 350 degrees for 1 hour. Then I uncovered the dish, and continued cooking for 30 minutes. I served with extra cooked rice. We really enjoyed it! Next time I do want to try them with the cinnamon, but my dinner partner doesn't like cinnamon so I left it out for the first time that I made it.



My mother's is very similar! Only instead of putting the cinnamon and tomatoes inside, we add tomato soup (mixed with cinnamon) and diced tomatoes over them in a casserole dish and bake! (We also put the rice in uncooked and let it cook in the oven).



Tasty filling. Next time I will try adding a tomatoe sauce over the rolls.

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Amount Per Serving (5 total)

  • Calories
  • 453 cal
  • 23%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 57.1 g
  • 18%
  • Protein
  • 24.1 g
  • 48%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 893 mg
  • 36%

Based on a 2,000 calorie diet



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Lamb and Rice Stuffed Cabbage Rolls


next recipe:

Stuffed Cabbage Rolls