Best Ever Cabbage Rolls

READY IN: 1hr 30mins
Recipe by Diana Adcock

I double the chicken broth/sour cream sauce. These really are fantastic. You can thank my Aunt Carol for these!

Top Review by rickie

This is a most fabulous recipe! I just loved it. Now, if I could just get someone to do all the 'leaves' prep. I wish I knew the most efficient and easiest way to de-leaf the cabbage. I also added a mini bit of homemade tomato sauce to the 'sauce'.... just to give it a rosy glow and a hint of tomato... but not strong.

Ingredients Nutrition

Directions

  1. Separate leaves of your steamed or frozen/thawed cabbage and slice off the tough rib on the back of each leaf.
  2. Mix pork, onion, roll, rice, garlic, eggs, salt, marjoram and the 1 t.
  3. paprika in a large bowl until well blended-but dont turn the rice into mush.
  4. Place about 1/3 cup of meat mixture on each leaf and roll, tuck, roll into desired size/shape.
  5. Set aside and repeat.
  6. Shred remaining cabbage.
  7. Fry bacon until crisp and add half the shredded cabbage.
  8. Pour this into a deep casserole dish, place cabbage rolls on top and then remaining shredded cabbage.
  9. Pour chicken broth over top, cover and bake in a 375-degree oven for 1 hour.
  10. Drain off juice into a sauce pan and add the sour cream, flour and paprika.
  11. Whisk as you're heating to thicken, pour over the cabbage rolls and serve.
  12. Dust with cayenne if using.

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