Friday, August 21, 2009

Cabbage Rolls

One of my all time favorite meals from my childhood is cabbage rolls and comes from my mother's side of the family. When I mention these to friends they always turn up their nose at them. Heck even my own husband won't touch these. However they are so good.

1 head of cabbage
Drop in boiling water and slowly remove the leaves. As you remove the leaves let them drain until cook to touch. If you want, and they roll better if you do but you can skip this if you want, remove part of the thick part of the rib on the cabbage.

Meat mixture
1-2 lbs ground beef, depending on how big your head of cabbage is
1-2 cups rice, white or brown whatever your preference and the amount depends on how much ground beef you use and your personal preference
1-2 onions, chopped
3-4 garlic cloves minced, I like garlic if you don't use less
2-3 8 ounce cans tomato sauce
salt and pepper to your taste
Mix all together.

Grab a cabbage leaf and fill with meat mixture. Roll the leaf up and remember to tuck in the sides halfway through the rolling up. I usually put about 4 ounces of tomato sauce on the bottom of the crockpot or pan. Fill the bottom of the pan and cover the rolls with tomato sauce and sauerkraut. Add another row of cabbage rolls and continue until all the cabbage leaves are used.

Cook in oven for 3-4 hours at 350 degrees or in a crockpot on low for 8 hours.

I usually fill a tomato sauce can twice with water and add that to the pot. If cooking in the oven keep an eye on the liquid and add more if needed. I usually don't add more when cooking in the crockpot. Cook on low in the crockpot for 6-8 hours.

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  1. Looks good! What kind of rice do you use for these?

  2. YUMMY! I love cabbage rolls.

  3. They were very good Heidi!
    Sherri- You can use minute rice or regular rice. I like using jasmine rice.


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