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Stuffed Cabbage Rolls

These are classic cabbage rolls with ground beef, rice, and a flavorful tomato sauce. Serve with mashed potatoes for a fabulous family meal.

Prep Time: 25 minutes
Cook Time: 3 hour
Total Time: 3 hour 25 minutes

  • large head cabbage
  • 1 1/2 pounds ground chuck
  • 1/3 cup rice, instant raw, or long grain, cooked
  • 1 small onion, grated
  • 2 eggs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large onion, sliced
  • 1 large can (15 ounces) tomato sauce
  • 3 cans (14.5 ounces each) diced tomatoes
  • 3 to 4 teaspoons lemon juice (1 large lemon)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 to 1 cup brown sugar



Instructions:

Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.

Preheat oven to 350°.
Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper. Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up. In bottom of Dutch oven, place a few of the remaining leaves. Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole. Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil on stove top. Sprinkle with brown sugar, to taste.

Bake, covered, for 1 hour. Uncover and bake 2 hours longer.

Serves 6

Calories per serving: 243



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