Alain's Cabbage Rolls

READY IN: 4hrs
Recipe by Chef mariajane

Found this recipe in our regional magazine Saltscapes, hope you enjoy it!!

Top Review by maggymaggot56

I really had a problem with this recipe as written. First of all, use savoy cabbage it saves alot of aggravation.. secondly, i am going to try not to cook the meat before baked... this was such a crumbly filling and hard to manage on the roll up... third, too much sauce I think... but that actually turned out well.... I mixed the extra sauce with the extra meat and got a great potential sloppy joe filling ( or like that)... flavors are good, but be careful with the bottom of your oven!

Ingredients Nutrition


  1. Mix beef, eggs, pepper, garlic, Tabasco sauce and soy sauce. Heat oil in a large pan; sauté onion and chives until translucent. Add beef mixture in batches, and cook until no longer pink. Set aside.
  2. Remove core from cabbage; place head in large pot with 12 cups boiling water. Cover and steam until leaves separate easily, 5-7 minutes. You may have to repeat this process several times; continue until you have 12 leaves.
  3. Place 1/4 cup meat mixture into a leaf, fold in both ends then both sides, and place in large casserole dish, seam side down. Continue until all leaves are used.
  4. SAUCE: Slowly heat the tomato paste; add remaining ingredients, Pour over rolls, cover and cook at 350F for 4 hours. Uncover for the last half hour of cooking. Makes 12 servings.

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