Stuffed Cabbage Rolls

"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."
 
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photo by Tim_John photo by Tim_John
photo by Tim_John
photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W photo by Sharlene~W
Ready In:
2hrs 10mins
Ingredients:
17
Serves:
8

ingredients

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directions

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

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Reviews

  1. 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.
     
  2. This was excellent and easy to make. I omitted the ketchup but I don't think it changed the overall taste. Thanks for posting.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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