Ready in 2 hours
Easy, delicious and fun! Just like Mom used to make. I remembered she always used tomato soup, which really makes a yummy difference.
"Outstanding. One thing I would change is to not boil the cabbage leaves for 10 minutes. Much of them fell apart. Next time, I'm going to try 5 minutes.
Also, I used a mix of ground pork and ground hamburger - added a nice zing.
Suggestion for leftovers - I had way too much meat, so I combined meat, left over cabbage, bread crumbs, garlic, and diced tomatoes together and made a meat loaf for sandwiches the next day. "
Bring a large pot of salted water to boil. Carefully cut from the stem of the cabbage and peel off 10 large leaves. Place in boiling water, stir gently. Boil for about 5 minutes. Drain in colander and rinse with cold water. Gently lay leaves out on paper towels to dry. Cut stem from remaining cabbage and discard. Cut cabbage in half and grate into a large bowl, discarding any large pieces.
In a large frying pan over med-high heat, sauté onion and garlic for 5 minutes. Add tomato, remaining cabbage, salt, pepper and red pepper if using. Cook and stir until liquid is gone and vegetables are soft, about 10 min. Remove from heat to cool.
In a large bowl, add ground beef, rice, cooled tomato mixture and bread crumbs. Mix well, adding more bread crumbs if mixture is too moist. It should be firm enough to handle.
Preheat oven to 375. Prepare a 13” x 9” baking dish with cooking spray. Working one at a time, place a cabbage leaf, stem side towards you, on work surface. Form a handful of meat mixture into a small “log”, place in middle of leaf. Fold sides in over meat, then stem side forward to make roll. Place seam side down in baking dish. Repeat with remaining meat mixture and cabbage leaves.
Wisk together soup, water and honey in a small bowl. Pour evenly over cabbage rolls. Cover baking dish tightly with foil. Bake at 375 for 1 hour. Remove foil, bake for another 20 minutes.
Carouchina83 2w agoFirst time making cabbage rolls and I found this recipe so delicious I see no reason to look further! I used quite a bit of pepper, garlic salt instead of regular salt, and added Italian seasoning to make sure there was some flavour, albeit still mild. It made quite a lot of meat mixture. I've frozen half of it for future use, and so glad I did. So tasty!
rebeccaphillips2 1y agoLeft out the cheese, but every body including the toddlers really liked them. Will try the sauce on stuffed peppers.
9894rebecca 1y agoWatch my Mom make these for years but could never get them right on my own. This recipe turned out as close to Mom's as I've ever gotten. Very good.
cindijackson 1y agoVery good; I assume the cheese goes on for the 20 minutes at the end!
Mistikaldarkhope 1y agoFantastic. Great for a large family. Everyone enjoyed it and we will definitely make it again
joesweeney 1y agoThe effort is worth it. I made this with left over shredded lamb, and it was wonderful.
roz7 2y agoAwesome. Loved the touch of honey to the sauce. I will try this on stuffed peppers too.
jamiethiele 2y agoBelieve it or not, my 5 kids (between the ages of 8-12) LOVED this and asked if I would make it again! Very tasty...although I struggled with separating the cabbage leaves from the stem. :(
michellestlaurent 2y agoVery time consuming and very difficult to get 10 leaves off without breaking or boiling the whole cabbage. Uses a lot of dishes to prep and too much filling. I haven't tried it just yet so I'm not sure if I'll make it again.
STbre 2y agoTaste was a little bland, it needed more seasoning. meat mixture made way too much.