Cabbage Rolls

September 7, 2010 · by

Finally, I am getting around to posting this recipe!  For those of you on my Facebook Page, you know that I made these cabbage rolls for dinner Thursday night, & had intentions of posting the recipe on the blog on Friday.  Well, the Labor Day weekend got the best of me.  So, I apologize for taking so long to get this up!  


I had bought a head of cabbage at the farmers market last week with the intentions of making coleslaw.  Well, my husband doesn’t like coleslaw & my youngest daughter has now decided that she no longer likes it either.  So, it would only be myself & my oldest daughter eating it, which equals to half of it going in the garbage.  So, I decided to make cabbage rolls, a recipe handed down to me from Armenian relatives. My whole family ate it up -which is saying a lot if you know my youngest daughter!

First, you will need to peel off about 12 leaves from the head of a cabbage & boil them in a large pot  of water for about 3 minutes.  Place the blanched cabbage leaves in a colander to drain off excess water.





In a large bowl, mix together 1 pound of raw extra lean ground beef, 1 cup of cooked rice, 1 beaten egg, 1/4 cup milk, 1 diced medium onion, 4 minced cloves of garlic, 1 tbsp garlic salt, 1 tbsp onion powder, & a sprinkling of salt and pepper.





Scoop 1/4 cup of the mixture into each of the cabbage rolls, & roll up.  Place them in a large baking dish.







For the sauce, you will need to mix together 1 (15oz) can of tomato sauce, 3 tablespoons brown sugar, 3 tablespoons Worcestershire sauce, & 2 tablespoons lemon juice.








Pour the sauce over the cabbage rolls.  Cover with aluminum foil & bake at 350 degrees for 75 minutes. 







Remove from the oven – serve & enjoy!!




Cabbage Rolls

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Ingredients:

For the cabbage rolls:

  • 12 leaves cabbage
  • 1 cup cooked white rice
  • 1 egg, beaten
  • 1/4 cup milk
  • 1/4 cup diced onion
  • 1 pound extra-lean ground beef
  • salt to taste
  • black pepper to taste
  • 4 cloves minced garlic
  • 1 tablespoon garlic salt
  • 1 tablespoon onion powder

 

For the Sauce:

  • 1 (15 ounce) can tomato sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 3 tablespoons Worcestershire sauce

 

Instructions:
Bring a large pot of water to a boil. Boil cabbage leaves 3 minutes; drain.

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 large baking pan.
Mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.  Cover with aluminum foil.  Bake at 350 for 75 minutes.

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Filed Under: Beef, Cooking, Main Dish ·
  • http://www.blogger.com/profile/08382896740567270731 Kim Chichester

    This looks and sounds delicious, and I don’t care for cabbage, i’m going to try this recipe very soon!

  • http://www.blogger.com/profile/01129372114193004027 Christy

    I wanted to thank you for following me, and I am so glad you did so I could find your blog. Cabbage rolls are one of my favorite meals but I have never made them myself – you give me courage! (and I have a head of cabbage just waiting)
    I would love it if you linked this up to Two for Tues Real Food Blog Hop that I cohost – or any real food recipe you would like!
    http://bit.ly/db3akj

  • http://www.blogger.com/profile/05067701610011192772 Dan

    I really, really miss cabbage rolls, it’s one of those things that one of my grandmothers made. These look exactly like them.

    I’d be really interested in seeing some vegetarian cabbage roll filling too.

  • http://www.blogger.com/profile/10008058551840309390 Sweet and Savory

    Stuffed cabbage is one of our favorites. This looks yummy.

  • http://www.blogger.com/profile/02276472308985313068 the clark clan

    Hello MrsH! Glad you could join us on the two for tuesday recipe blog hop! I love when new blogs link up because then I get to check out their digs. i am now following you on facebook and grabbed your RSS feed, but your twitter link is not working, so please check that out! I ADORE stuffed cabbage, but rarely make it due to “family resistance” will have to try it again and maybe unwrap the little packages for the girls. ;) Alex@amoderatelife

  • http://www.blogger.com/profile/02722720171083290211 girlichef

    I just love cabbage rolls…and this sounds sounds very tasty! Thanks so much for sharing this with us at t4t this week =)

  • http://www.blogger.com/profile/04331585553306515502 Butterpoweredbike

    Thank you for linking up with Two for Tuesday. I learned a great tip while watching Jacques and Julia one day. To save the step of blanching the cabbage, freeze it, then allow to thaw. They’ll come out just as limp, but without the boiling water step.

  • http://www.blogger.com/profile/17924210552692980145 Melynda

    I am quite a cabbage fan, cooked cabbage though, not a lot of coleslaw. These look wonderful. Next time, shred some of the remaining cabbage and use it as a base to cook the rolls on, the pan juices will braise the cabbage for a delicious side veggie to go with. Sometimes I like the cooked stuff in the bottom so much that is all I eat. Thanks for sharing and following.

    Melynda

  • Rhea

    We love cabbage rolls and I’ve never tried to do them in the oven before. These turned out great! The sauce was a little runnier than we’re used to but regardless, it was excellent. We will definately be making this again. Thank you for making one of our favorite dinners so much easier!

    • MrsHappyHomemaker

      So glad that you liked them, Rhea! If you’ like a thicker sauce, you can add a can of tomato paste to do the job too!

  • Monika

    For those who don’t eat meat.. my mom uses mushrooms and rice instead of the meat and rice.. and adds seasoning and onion already cooked in butter.. Yumm! my fav.