Search thousands of recipes reviewed by home cooks like you.

Cabbage Rolls II

Cabbage Rolls II

  • Prep

  • Cook

  • Ready In

BJ

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Saltair4
2510
1/14/2006

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
1577
1/2/2009

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
922
9/30/2003

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.