Cooking · Dinner

Cabbage Rolls

Apparently corned beef/cabbage last Thursday and the slaw with my pulled pork didn’t give me enough of a cabbage fix already this week. I guess when the stuff goes on sale around St. Patrick’s Day, I want to make the most of it. I used up most of a head of this smelly veggie tonight with these rolls. Smelly, but yummy. I always make this recipe on a week that I’ve got another dinner with rice on the menu. I just make a little extra so I have a cup of it already cooked and ready for these cabbage rolls. These kind of taste like a stuffed bell pepper, just rolled in cabbage leaves instead of crammed into a pepper.Make sure you use very lean beef as it doesn’t cook prior to being wrapped in the cabbage, so you won’t be able to drain off any fat. As a side note, I have included directions for steaming the cabbage. However, I’ve read that if you place the whole head in the freezer (chop off the end/core), then take it out and let it thaw the day you are going to use it, the leaves get wilted from the freezing/unfreezing process and there’s no need to steam it. I have never done this myself, so I can’t tell you for sure if it works or not, but thought I’d throw it out there if any of you are adventurous.


Cabbage Rolls

1 head of green cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
3/4 teaspoons ground black pepper
1/8 teaspoon garlic powder
2 (8 ounce) cans tomato sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/2 cup shredded mozzarella cheese



  1. Bring a large pot of with 2 inches of water to a boil. Slice off end of the cabbage and place the entire head in the pot. Cover and steam until leaves are soft. Allow to cool slightly then peel off 12 leaves of cabbage.
  2. Preheat oven to 350°
  3. 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 in a 9×13 casserole dish.
  4. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
  5. Cover with foil and cook for 1 hour. During last 5 minutes of cooking time, uncover and sprinkle with the cheese.



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