German Cabbage Rolls

Ready in 1 hour
3 review(s) averaging 4. 100% would make again

Top-ranked recipe named "German Cabbage Rolls"

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Try this German Cabbage Rolls recipe, or contribute your own. "Meats" and "Main dishes" are two tags used to describe German Cabbage Rolls.

"Very good. Make sauce the day before to save time. I substituted thyme for the sage and I used 3/4 beef and 1/4 pork. Do not omit the gingersnap topping. It's the icing on the cake!"


Ingredients

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1 ts Sage
1 28-oz can tomatoes
1 Small onion; chopped
1 8-oz can tomato sauce
1 c Water
3 tb Lemon juice
16 Cabbage leaves
1/4 c parsley (fresh); Chopped
1 c white rice; Cooked
1/2 ts All spice
1 Large onion; chopped fine
1/2 c Chopped parsley
Salt and pepper
SAUCE:
1 Bay leaf
1/2 ts Celery salt
3 tb Brown sugar
1/2 ts Pepper
ROLLS:
2 lb Ground beef

Original recipe makes 16

Rolls  

Preparation

Mix sauce ingredients in saucepan and simmer 30 min. Blanch large head of cabbage in boiling water for 3 min. Peel off 16 leaves. (May have to dip in water again to get all leaves off). Mix ground beef, rice, onion, parsley and spices well. Pat down in bowl. Cut into 16 (like cutting pie). Place meat mixture on cabbage leaf and fold up. May need to cut a "V" at the core part of the cabbage leaf if too stiff too fold. PLace seam side down in pan. Make all rolls. Pour sauce over all. Top with crushed gingersnap crumbs. (12-14 cookies worth). Bake covered at 350 for 1 hour. Take cover off after first half hour. Source: Amish Cooking from Quilt Country TV show Typed by: Melissa Mierau

Calories Per Serving: 676 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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This is so similar to the Polish 'golabki' dish, probably derivative of, the cabbage rolls are boiled in a pan with a tomato e sauce until every thing is cooked through- delicious and even tastier second time round...
new-cook-y7m8 1 month ago

Very good and great with mash potatoes.
Rayfood55whit 3 years ago

Very good. Make sauce the day before to save time. I substituted thyme for the sage and I used 3/4 beef and 1/4 pork. Do not omit the gingersnap topping. It's the icing on the cake!
jlynnrob 4 years ago

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