Stuffed Cabbage Rolls Recipe

Name: Stuffed Cabbage Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cabbage leaves; 3 lb. ground round steak or chuck; 1/2 c. rice, partially cooked; 3 or 4 eggs, slightly beaten; garlic salt and pepper to taste; 1 large onion, sliced; 1 large can tomatoes; 1 large can tomato sauce; juice of 1/2 lemon; 1/2 to 3/4 c. brown sugar

Servings: persons

cabbage leaves
3 lb. ground round steak or chuck
1/2 c. rice, partially cooked
3 or 4 eggs, slightly beaten
garlic salt and pepper to taste
1 large onion, sliced
1 large can tomatoes
1 large can tomato sauce
juice of 1/2 lemon
1/2 to 3/4 c. brown sugar

1
Carefully remove leaves from cabbage.
2
Pour boiling water over separated leaves.
3
Place small cabbage leaves that are too small to fill in bottom of deep kettle.
4
Mix together meat, rice, eggs and seasonings; mix well.
5
Make meatballs; wrap in cabbage leaves and place in kettle.
6
After kettle is 1/2 full, place sliced onion on top.
7
Pour in can of tomatoes.
8
Finish placing rest of meat in leaves.
9
When finished filling with cabbage rolls, pour tomato sauce over top.
10
Squeeze juice of 1/2 a lemon and sprinkle brown sugar on top.
11
Cook on top of stove slowly for few hours until well done over a low heat.

1204

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: cabbage leaves, 3 lb. ground round steak or chuck, 1/2 c. rice, partially cooked, 3 or 4 eggs, slightly beaten, and more.

Yes, Stuffed Cabbage Rolls falls under the Meat & Poultry 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.

Stuffed Cabbage Rolls

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