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–+ servings

Stuffed Cabbage Rolls

Created by: Sarah Mock
stuffed cabbage roll , tight shot with sauce
prep time35 minutes
cook time4 hours
total time4 hours 35 minutes
Makes 18 rolls

Ingredients

  • 2 pounds Ground Beef
  • 1 head of cabbage
  • ½ Cup uncooked white rice
  • 2 Egg
  • 1 onion (finely diced)
  • ½ green pepper (finely diced)
  • ¼ Cup grated carrot
  • 1 Tablespoon dried parsley
  • Salt and pepper
  • 14 ounces tomato sauce
  • 14 ounces tomato soup (undiluted)
  • 28 ounces Diced Tomatoes
  • 1 lb sauerkraut

Instructions
 

How to make stuffed cabbage rolls:

  • Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
    1 head of cabbage
  • In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
    2 pounds Ground Beef, ½ Cup uncooked white rice, 2 Egg, 1 onion, ½ green pepper, ¼ Cup grated carrot, 1 Tablespoon dried parsley, Salt and pepper
  • Remove the firm vein of the cabbage leaf.
  • Place ⅓ to ½ cup of meat mixture in the center of each steamed cabbage leaf.
  • Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
  • In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
    14 ounces tomato sauce, 14 ounces tomato soup, 28 ounces Diced Tomatoes
  • Spoon some of the tomato mixture into the bottom of a dutch oven.
  • Place the cabbage rolls in the dutch oven, in a single layer and top with ½ of the sauerkraut and ½ the tomato mixture.
  • Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
    1 lb sauerkraut
  • 10. Cover and simmer on the stovetop for 3-4 hours.

Crockpot stuffed cabbage rolls instructions:

  • Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
  • In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
  • Remove the firm vein of the cabbage leaf.
  • Place ⅓ to ½ cup of meat mixture in the center of each steamed cabbage leaf.
  • Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down. 
  • In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes. 
  • Spoon some of the tomato mixture into the bottom of a large crock pot/slow cooker.
  • Place the cabbage rolls in the crock pot, in a single layer and top with ½ of the sauerkraut and ½ the tomato mixture.
  • Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
  • Cover and cook for 4-6 hours on high or 6-8 on low.

Oven stuffed cabbage rolls instructions:

  • Heat the oven to 350.
  • Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
  • In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
  • Remove the firm vein of the cabbage leaf.
  • Place ⅓ to ½ cup of meat mixture in the center of each steamed cabbage leaf.
  • Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down. 
  • In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes. 
  • Spoon some of the tomato mixture into the bottom of a dutch oven.
  • Place the cabbage rolls in the dutch oven in a single layer and top with ½ of the sauerkraut and ½ the tomato mixture.
  • Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
  • Cover and cook at 350 for 1 hour or until the insides of the rolls reach 165°.

Notes

How do you remove cabbage leaves without tearing?
  1. Bring a large pot of water to a boil and add a heavy pinch of salt to to the water.
  2. Remove any damaged outer leaves from the outside of a head of cabbage and insert a skewer or fork into the core.
  3. Dunk the cabbage in the simmering/boiling salted water for 30 seconds to 1 minute. 
  4. Remove from the simmering water and place on a cooling rack placed on a cookie sheet. 
  5. Use a small paring knife to slice the stem of the leaf away from the core of the cabbage.
  6. Remove the loosened cabbage leaf from the rest of the head.
  7. Repeat with each layer of the cabbage.
 

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