Cabbage Rolls

Posted March 28, 2011 by admin
A classic favorite. Freezes well so you can double the recipe and save half for another meal.


4 Serves


  • 5 lbs sour cabbage head Separate cabbage leaves and cut larger leaves into desired sizes
  • 4 lbs ground beef
  • 1 1/2 cups long grain rice
  • 2 medium chopped onion
  • 48 ozes tomato juice
  • pinch salt, pepper & paprika to taste


Mix tomato juice with equal amount of water.Pre-cook rice in 3 cups of tomato juice mixture.Let cool. Add rice and approx. 1/2 cup of juice to meat filling. Place mix on leaves and roll .

Pack rolls in a heavy pot, using bottom rack or leaves to prevent scorching. Cover rolls with remaining tomato juice mixture. Bring to a boil then simmer till tender. About 1 1/2 hours. Keep level of liquid over rolls during cooking to prevent dryness.

Freezes well.
Serves 4-5 people