• 12servings
  • 120minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound(s) Ground Beef or Chicken

  2. 1/2 pound(s) Ground Pork or Sausage

  3. 1 medium Cabbage (3 pounds)

  4. 1 can(s) Tomato Sauce

  5. 1 can(s) Diced Tomatoes

  6. 1 small Onion (chopped)

  7. 1/2 teaspoon(s) Salt & Pepper

  8. 1 pinch(es) Dried Red Pepper flakes

Instructions Jump to Ingredients ↑

  1. Boil whole cabbage in water inside a large pot/pan. Cook 3-4 minutes or until the leaves begin to peel off easily. Once cooked, set on a plate.

  2. Peel off 12 leaves to use. Set the rest of the cabbage aside. With the 12 leaves cut out the thick vein from the bottom of each leaf. The leaves should know have a V shape cut out of them.

  3. In a bowl, combine your Beef or Chicken and Sausage or Pork with 1/2 cup of tomato sauce, the small chopped onion, and the salt, pepper, and dried red pepper flakes. Mix these ingredients together.

  4. Place 1-2 tablespoon (s) of the mixture onto each leaf. Fold in the sides to make rolls. It is easier if you place the mixture at one side of the V cut, then roll once, fold in sides, roll once, fold in sides ect.

  5. Peel off remaining cabbage and place in a large casserole dish. Make sure they are layered. Arrange cabbage rolls on the top of the layer of left over cabbage leaves. Pour the rest of the tomato sauce and the whole can of dice tomatoes on the top of the rolls.

  6. Cover and bake at 350 degrees for 1 to 1 1/2 hours or until done.


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