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Wednesday, September 29, 2010

Cabbage Rolls


  • 1 medium head cabbage

  • 1 1/2 cups uncooked white rice

  • 1.5# ground beef

  • 2 tablespoons butter

  • 1 onion, chopped

  • salt and pepper to taste

  • 1 (46 fluid ounce) can tomato juice


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.

  2. Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

  3. Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste.  Brown ground beef, drain off grease and add to the rice mixture. 

  4. Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon the rice/beef mixture into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover.

  5. Cover and bake in preheated oven for 2 hours.

  6. ** I like to add a bit of rinsed sauerkraut to the filling....


  1. I am making this right now! I'm making enough for 6 people to have TWO full meals plus. If I have enough of the cabbage leaves left, I am going to making some cabbage rolls in a white sauce that my father-in-law showed me how to make about 5 years ago.

  2. I also wanted to add that I'm adding basil to my meat mixture as my maternal Grandmother told me a long time ago that she uses that and it is essential to the taste (maybe more of the German version.....).

    Another deviation to the above recipe that I do is a can of diced tomatoes along with the tomato juice as my husband loves tomatoes.