Sweet & Tender Cabbage Rolls Recipe

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Sweet & Tender Cabbage Rolls

Brenda Reynolds


Very Good. The sauce is good and sweet. You can use a slow cooker or a Dutch Oven. The rolls can be assembled the night before.

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7 (2 rolls per serving)


40 Min


1 large
head of cabbage
eggs lightly beaten
1/2 c
2% milk
2 c
brown or white minute rice
1 small
2 tsp
1 Tbsp
mccormick just a pinch vegetable seasoning(can use 1tsp ea of dried parsley flakes, dried oregano, and dried basil)
1/2 tsp
2 lb
lean ground beef or turkey
2 can(s)
8 oz tomato sauce
1/2 c
packed brown sugar (can use light)
2 Tbsp
lemon juice
2 tsp
worchestire sauce

Directions Step-By-Step

Cook Cabbage in Boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
In a large bowl, combine the eggs, milk, rice, onion, and seasoning(s). Crumble beef over mixture and mix well.
Place about 1/2 Cup meat mixture on each cabbage leaf; overlap cut ends and fold in sides, beginning from cut end. Roll up completely to enclose filling.
Slow Cooker Instructions:
Place 7 rolls seam side down in 5 qt slow cooker. Combine sauce ingredients(tomato sauce, brown sugar, lemon juice, and worchester sauce). Pour half of the sauce over the 7 cabbage roll. add another later of 7 cabbage rolls and cover with remaining sausce. cover and cook on low 7-8 hrs
Dutch oven instructions:
Combine sauce ingredients (tomato sauce, brown sugar, lemon juice, and worchester sauce), pour over cabbage rolls. Bring to a boil. Reduce heat; cover and simmer for 60 - 70 minutes, spooning sauce over rolls occasionally during cooking.

About this Recipe

Course/Dish: Beef
Hashtag: #cabbage