Ingredients Jump to Instructions ↓

  1. 1 large head cabbage, core removed

  2. 1 lb extra-lean (at least 90%) ground beef

  3. 1/3 cup uncooked instant white rice

  4. 1/3 cup milk

  5. 1 egg

  6. 1 teaspoon Worcestershire sauce

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 1 cup beef broth

  10. 1/2 teaspoon caraway seed

  11. 1/2 cup milk

  12. 1/2 cup sour cream

  13. 1 tablespoon all-purpose flour

  14. 1/4 cup cooked bacon pieces (from 2.1-oz package)

Instructions Jump to Ingredients ↑

  1. Fill 5- to 6-quart Dutch oven half full of water. Heat to boiling. Place whole cabbage in water, core side down. Cover; cook 2 to 3 minutes, turning over once, or until leaves can be removed from head. With slotted spoon remove cabbage from water. With tongs, carefully remove 6 leaves from head. Save remaining head of cabbage for later use. Shave or trim part of the thick rib from each leaf. Return leaves to water; cook 2 to 3 minutes or until wilted.

  2. In medium bowl, mix ground beef, uncooked rice, 1/3 cup milk, the egg, Worcestershire sauce, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Spoon about 1/3 cup of the ground beef mixture on thick end of each cabbage leaf. Roll up, tucking sides in. Place filled cabbage leaves in 12-inch skillet, seam side down. Add broth and caraway seed. Cover; heat to boiling. Reduce heat; simmer 25 to 30 minutes or until thermometer inserted in center of ground beef mixture reads 160°F.

  3. With slotted spoon, place cabbage rolls on serving platter; cover to keep warm. In small bowl, mix 1/2 cup milk, the sour cream, flour, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper with wire whisk. Pour into skillet. Cook and stir over medium heat until thick and bubbly. Serve sauce over cabbage rolls; sprinkle with bacon.


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