Ingredients Jump to Instructions ↓

  1. 1 medium head cabbage (3 pounds)

  2. 1/2 pound uncooked ground beef

  3. 1/2 pound uncooked ground pork

  4. 1 can (15 ounces) tomato sauce, divided

  5. 1 small onion, chopped

  6. 1/2 cup uncooked long grain rice

  7. 1 tablespoon dried parsley flakes

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon dill weed

  10. 1/8 teaspoon cayenne pepper

  11. 1 can (14-1/2 ounces) diced tomatoes, undrained

  12. 1/2 teaspoon sugar

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Remove 12 large leaves for rolls; set aside remaining cabbage. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut to enclose filling. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne. Place about 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Slice the remaining cabbage; place in Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until tender and meat thermometer reads 160°. Yield: 6 servings.


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