Cabbage Rolls II

808 Reviews 43 Pics
  • Prep

    30 m
  • Cook

    9 h
  • Ready In

    9 h 30 m
BJ
Recipe by  BJ

“Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
  2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
  3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
  4. Cover, and cook on Low 8 to 9 hours.

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Reviews (808)

Rate This Recipe
Saltair4
2308

Saltair4

We all really enjoyed these! My kother-in-law gave me a great tip to make this recipe easier: Put you cabbage head in the freezer, and freeze completely. When you take it out and it thaws, the leaves will be wilted and very easy to work with, eliminating the process of boiling the cabbage---one less step!

KRANEY
1433

KRANEY

5 stars (if you follow other reviewers' advice). I am so glad I read the other reviews, because they turned out perfectly! I, too, steamed the entire head of cabbage first, added some garlic powder to the beef mixture (I used 1/8 tsp - perfect!), doubled the sauce (a must!), and baked at 350 (covered with foil) for an hour, instead of using the slow cooker. The only things I would change include using 3/4 tsp. pepper (1 1/4 tsp. was too spicy), and increase the onion to 1/2 cup for more flavor (which I did, and it was great!). I measured exactly 1/4 cup for each roll, and I ended up with 10 rolls. If you are pressed for time, you can substitute 1 Tbl. dried minced onion for the fresh onion. The second time I made this, I sprinkled some salt on the rolls before adding the sauce, and that helped give it more flavor. One more note: be SURE and use VERY lean beef - you don't cook the meat before rolling it into the cabbage leaves, so there will be no way to drain off the fat. Thanks for the recipe!

PATSY HENNESSEY
843

PATSY HENNESSEY

This recipe is really just okay, but could be tweaked to make it better. The sauce recipe needs to be quadrupled, because even a double batch leaves the rolls pretty dry. I would also add a little tomato sauce to the ground beef mixture, and a little garlic and maybe a little mustard powder. Also, you should know that the easiest way to prepare your cabbage is to core the head, and steam the entire thing. If you try to peel the unsteamed leaves, you are going to tear them.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 246 cal
  • 12%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 18.3 g
  • 6%
  • Protein
  • 19 g
  • 38%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 748 mg
  • 30%

Based on a 2,000 calorie diet

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