Swedish Cabbage Rolls

Marsha Gardner


I found this recipe in one of my Grandma Busch's cookbooks that I inherited. I started making cabbage rolls the first year I was married.

When my husband's sister got married, I catered her wedding and she asked me to make them for the reception. I made about 600 of these and there were no leftovers. I guess that tells you that they were well loved.

Today I only make 6 at a time unless I am in a cook and freeze mode. They freeze well. I don't top them with the sauce until they are defrosted and ready to pop into the oven.

Again a recipe from my grandma with tomato soup.

pinch tips: How to Freeze Fish, Meat & Poultry







1 large
1 tsp
kosher salt
1 tsp
worcestershire sauce
1/4 c
onions, finely chopped
2/3 c
1/2 lb
lean ground beef
1/2 lb
ground pork
3/4 c
6 large
cabbage leaves
1 Tbsp
brown sugar, firmly packed
1 Tbsp
lemon juice, fresh
1 can(s)
tomato soup

Directions Step-By-Step

In bowl combine egg, salt, pepper, Worcestershire sauce, onion and milk; mix well.
Add ground beef, ground pork and cooked rice; beat together with a fork.
Immerse cabbage leaves in boiling water for 3 minutes or just until limp; drain. The heavy center vein of leaf may be slit about 2 1/2 inches.
Place 1/2 cup meat mixture on each leaf, fold in sides and roll ends over meat. Place rolls in 12 x 7 1/2 x 2 inch baking dish.
Blend together soup, brown sugar and lemon juice; pour over cabbage rolls. Bake in moderate oven 350-degrees for 1 1/4 hours. Baste once or twice with sauce.
I always serve this dish with mashed potatoes. We then drizzle the tomato soup over the potatoes.

About this Recipe

Course/Dish: Beef, Pork
Main Ingredient: Beef
Regional Style: Scandinavian