Hungarian Cabbage Rolls

Laura Yoder


I learned to make this recipe from watching my grandma. The filling is also perfect for making stuffed green peppers. I usually make both and freeze several for a quick dinner on a busy day.

★★★★★ 2 votes
20 Min
1 Hr


2 lb
lean ground beef
1 medium
onion - chopped small
1/2 tsp
garlic powder
egg - beaten
3/4 c
uncooked long grain rice
salt and pepper to taste
1 medium
cabbage head
1 large
can of tomatoe sauce


1Gently remove leaves from cabbage head and blanche in boiling water until tender enough to handle. Drain and cool.
2Combine ground beef, onion, garlic powder, egg, rice, salt and pepper. Mix well.
3Place a 1/2 a fist sized ball of meat in the middle of a cabbage leaf. Roll, tucking in sides. Place in a large casserole dish. Continue until all of the meat is used up. Lay remaining cabbage leaves over rolls.
4Pour tomatoe sauce over cabbate rolls. Cover with foil and bake at 350 degrees for approx. 1 hour.

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: Hungarian
Other Tag: Quick & Easy