Prep 30 mins
Cook 2 hrs
This is a good recipe to serve for Oktoberfest.
- 1 large cabbage
- 1 cup uncooked rice
- 1 cup beef stock
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- 1 onion, chopped
- 1 lb ground beef
- 1 egg, beaten
- 1 (14 ounce) can tomato sauce
- 1⁄2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 1 teaspoon dry mustard
- 1⁄2 teaspoon salt
- Remove core from cabbage.
- In deep pot or bowl, place cabbage and pour boiling water directly into hollow of core, then cover completely with boiling water.
- Let stand a few minutes until leaves are supple.
- Drain, then separate leaves carefully.
- Trim hard rib at bottom of each leaf.
- Set leaves aside.
- Line bottom of 12 cup casserole with cabbage trimmings and any torn or tiny leaves.
- In saucepan, combine rice, stock and salt.
- Bring to boil and cook for 1 minute.
- Cover and remove from heat; let stand for 20 to 30 minutes or until liquid is absorbed.
- In skillet, heat butter.
- Saute onion until tender but not brown, about 4 minutes.
- Add beef and cook, stirring occasionally, until meat is lightly browned.
- Stir into rice and let stand until cool.
- Stir in egg.
- Place 1 or 2 spoonfuls of meat mixture on each cabbage leaf and roll up, tucking in ends.
- In casserole, arrange rolls in layers, seasoning each layer with pepper.
- In saucepan, combine remaining ingredients.
- Bring to boil, stir well and pour over cabbage rolls.
- Cover and bake in 350 F.
- (180 C) oven for 2 hours or until tender.
- (If rolls seem too dry, add a little hot water to casserole during baking.) Makes about 24 cabbage rolls.
- Canadian Living Cooks.
Wonderful recipe - doubled well & we used home grown cabbage & only substituted in brown rice for white. Am freezing in Ziploc freezer bags for fast delicious winter meals. Thank you Olga! for another keeper!
My DH absolutely devoured these cabbage-rolls, and ate all the left-overs the next morning! I found them wonderful as well. Very authentic, though it took me a good 3 hrs. to prepare, it was worth every minute!! Thank you so much for this wonderful recipe Olga.
this is exactly like my german grandmothers recipe I have been making for years! It is very authentic and wonderful. So nice to see it shared!