Home Style Cabbage Rolls

READY IN: 1hr 50mins
SERVES: 16
YIELD: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350 degrees.
  • In a large stockpot, steam cabbage leaves in about 2″ of water over medium high heat until limp, about 3-4 minutes.  Drain and rinse under cold water.   With a sharp knife, cut out heavy center vein of leaves.
  • In a large bowl, combine ground beef with chopped onion; add eggs, Worcestershire sauce, cooked rice, pepper, garlic powder, and oregano.  Mix well by hand.  Add raisins and combine.
  • Place about 1/2 cup of meat mixture on each leaf.  Fold in sides and roll ends over meat.
  • Place stuffed cabbage rolls in a large (I use a 12″ x 16″ x 2″ pan for  16 rolls) but if you are cutting the recipe in half, use a 9″ x 12″ x 2″ baking dish.
  • In a medium sized bowl, combine the tomato sauce, brown sugar and lemon juice. Whisk together and pour evenly over the cabbage rolls.  Sprinkle with remainder of the dried oregano.
  • Cover tightly with foil and bake in preheated 350 degree oven for 1 1/2 hours.
  • Serve with whipped potatoes and a crisp green salad.
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