Prep 20 mins
Cook 30 mins
This is differant from your usual cabbage roll.....I grew up eating this and everyone who tries it loves it. You must like sour cream and rice to enjoy this treat. I will not eat cabbage rolls with the tomato sauce....to me this is the only way to serve it! Try it
- 1 lb ground beef
- 1 (8 ounce) sour cream
- 1 (14 1/2 ounce) can beef broth
- 1 head green cabbage
- 2 cups cooked white rice
- 1 small onion, diced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- Preheat oven to 375. Wash Cabbage and cut out core. Place into lg pot filled half full of water. Cook Covered about 20 min, or until cabbage starts to fall apart. Remove from water and set aside. In a saucepan brown beef and onion. Sprinkle with salt and pepper while cooking, drain. Mix beef and rice togather. Tear leafs off of head of cabbage. Fill each with large spoonful of rice mixture. Roll up and place into baking dish seal side down. Repeat until rice mixture is gone. In another sauce pan mix sour cream and about 1/2 to 3/4 can of beef broth over low heat. cook and stir about 5 minutes. Pour sour cream mixture over cabbage rolls. Cover with aluminum foil and bake 25-30 minutes. Enjoy.
I usually make cabbage rolls with a tomato based sauce & wanted something different. I'm glad I opted for this recipe. They are delicious. Thanks, Mandy for sharing!
These are delicious! I really loved this recipe. The only thing I did differently was to add a little cayenne pepper to the sauce. Also, the recipe did not specify the temperature to bake the rolls. I baked them for the specified time at 375, and they came out perfectly. I was surprised at how easy it was to put this all together. The only downside was the large amount of dishes to clean up afterward. It was all worth it in the end though, because these cabbage rolls are very good. I loved the creamy sauce. Thanks for the really great recipe!