Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Stuffed Cabbage Rolls Recipe
    Lost? Site Map

    Stuffed Cabbage Rolls

    1/4 Photos of Stuffed Cabbage Rolls

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    20 mins

    1 hrs 50 mins

    Sharlene~W's Note:

    This is adapted from a recipe in Jr. League of San Francisco cookbook, "San Francisco a la Carte". I added ketchup and wine to develop flavor. A long running family favorite.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      In large pot, steam cabbage for 10 minutes or until leaves are soft enough to peel off.
    3. 3
      Cool; separate leaves and set aside.
    4. 4
      Melt butter in a skillet and sauté onions until they are golden.
    5. 5
      Put half of the onions in a bowl with the ground beef.
    6. 6
      Mix in the rice and allspice with our hands.
    7. 7
      To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, ketchup, salt and seasonings.
    8. 8
      Simmer for 15 minutes.
    9. 9
      Stir in burgundy wine.
    10. 10
      Place a small amount of mixture (an oval about the size of two walnuts) in each cabbage leaf.
    11. 11
      Fold leaf over to enclose meat and roll up folding sides inches.
    12. 12
      Place rolls, seam side down in a baking dish.
    13. 13
      Cover with tomato mixture and bake, uncovered for 1 hour.
    14. 14
      Serve with sour cream.

    Ratings & Reviews:

    • on February 08, 2008


      These were very good, thou I did made many changes.I used 1 onion and used Bratswurst from Wisconsin instead of Italian sausage.I also did not use any tomato sauce,ketchup or tomato paste.I used beef broth instead.I also did not use sour cream! I did use wine,but only in my glass to drink!Before baking I spread out all the remaing cabbage across the top to keep the moisture in the cabbage rolls.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2008


      This was excellent and easy to make. I omitted the ketchup but I don't think it changed the overall taste. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2005



    Nutritional Facts for Stuffed Cabbage Rolls

    Serving Size: 1 (401 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 295.7
    Calories from Fat 122
    Total Fat 13.6 g
    Saturated Fat 7.0 g
    Cholesterol 54.6 mg
    Sodium 753.5 mg
    Total Carbohydrate 29.2 g
    Dietary Fiber 5.7 g
    Sugars 14.1 g
    Protein 16.5 g

    Ideas from


    Over 475,000 Recipes Network of Sites