Cabbage Rolls

These Cabbage Rolls have been described by many as the best ever! They’re so good that even my kids gobble them up! Best of all, they’re foolproof!

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 my grandmother. 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!!


BEST EVER Cabbage Rolls

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5 from 5 votes

Cabbage Rolls

This cabbage roll recipe has been handed down for generations, it's delicious!
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 1 9x13 pan full


  • 12 leaves cabbage
  • 1 cup cooked white rice
  • 1 egg beaten
  • ¼ cup milk
  • ¼ 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


  • 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 ¼ 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.