Stuffed Bread Cabbage Rolls

READY IN: 2hrs
Recipe by Salt Lake Meal Swap

Elycee S.

Top Review by TexasBrandi

Great recipe! My family really liked it. When I did 2 lbs. of beef with 1 large head of cabbage, it was like a little meat in cabbage instead of cabbage in meat (I'm not familiar with cabbage, but it must have been one huge head!). I had to add 2 more lbs. of meat and then it was right. Unfortunately, there was way too much left over. I froze the rest -will see if it freezes well or not -if so, then that is just fine with me -it'll make it easier next time. Also, I looked for Texas sized rolls (someone said worked better in another recipe). I could only find Rhodes frozen rolls -they worked great, but to get them to roll out enough, I had to put two of them together. They turned out great though. I also added a thin slice of velveeta to the top of each one to get my son to like it more.

Ingredients Nutrition


  1. Brown ground beef, add salt, pepper, cabbage and onions, cook until cabbage has softened.
  2. Grade cheddar cheese and put in bowl.
  3. Cool beef mixture before using.
  4. Roll dough out in small circles about 8 inches.
  5. Fill dough with meat mixture and cheese.
  6. Fold dough over like a pocket and seal with beaten egg or water.
  7. Bake in oven at 350* for 30 minutes.
  8. When done baking butter the tops of rolls.

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