Grandma’S Cabbage Rolls Recipe

Name: Grandma’S Cabbage Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cabbage, cored; 1 egg; 1 medium onion, finely chopped; 1/2 cup uncooked converted rice; 1 tablespoon snipped fresh dill or 1 teaspoon dill weed; 1 teaspoon paprika; 1 teaspoon dried savory or thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1-1/2 pounds lean ground beef (90% lean); 2 cups sauerkraut, rinsed, well drained and chopped; 2 cups canned crushed tomatoes; 6 bacon strips, chopped; 1 can (14-1/2 ounces) vegetable broth

Servings: persons

1 large head cabbage, cored
1 egg
1 medium onion, finely chopped
1/2 cup uncooked converted rice
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 teaspoon paprika
1 teaspoon dried savory or thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
2 cups sauerkraut, rinsed, well drained and chopped
2 cups canned crushed tomatoes
6 bacon strips, chopped
1 can (14-1/2 ounces) vegetable broth

1
Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut.
2
In a large bowl, combine the egg, onion, rice, dill, paprika, savory, salt and pepper. Crumble beef over mixture and mix well. Place 1/3 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat with remaining cabbage leaves and filling.
3
Combine the sauerkraut, tomatoes and bacon. Spoon half into a 6-qt. slow cooker. Arrange six cabbage rolls, seam side down, over sauerkraut mixture. Top with remaining sauerkraut mixture and rolls. Add broth to slow cooker. Cover and cook on low for 6-8 hours or until a thermometer inserted in rolls reads 160u00b0.

1035

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large head cabbage, cored, 1 egg, 1 medium onion, finely chopped, 1/2 cup uncooked converted rice, and more.

Yes, Grandma’S Cabbage Rolls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grandma’S Cabbage Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions