German Cabbage Rolls

German Cabbage Rolls Recipe

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Nancy J. Patrykus



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  • -
  • 28 oz
    can tomatoes
  • 8 oz
    can tomato sauce
  • 3 Tbsp
    brown sugar
  • 3 Tbsp
    lemon juice
  • 1 small
    onion, chopped
  • 1
    bay leaf
  • 1/2 tsp
    celery salt
  • 1/2 tsp
  • 1/2 tsp
  • 1 c
  • 1/4 c
    fresh parsley, chopped

  • 16
    cabbage leaves
  • 2 lb
    ground beef
  • 1 c
    cooked white rice
  • 1 large
    onion, finely chopped
  • 1/2 c
    chopped parsley
  • 1 tsp
  • ·
    salt and pepper to taste

How to Make German Cabbage Rolls


  1. Mix sauce ingredients in saucepan and simmer 30 minutes.
  2. Blanch large head of cabbage in boiling water for 3 minutes.
  3. Peel off 16 leaves--you may have to dip in water again to get all leaves off.
  4. Mix ground beef, rice, onion, parsley and spices well.
  5. Pat down in bowl.
  6. Cut into 16 (like cutting pie).
  7. Place meat mixture on cabbage leaf and fold up.
  8. May need to cut a "V" at the core part of the cabbage leaf if too stiff too fold.
  9. Place seam side down in pan.
  10. Make all rolls.
  11. Pour sauce over all.
  12. Top with crushed gingersnap crumbs (12-14 cookies worth).
  13. Bake covered at 350 for 1 hour.
  14. Take cover off after first half hour.

Printable Recipe Card

About German Cabbage Rolls

Course/Dish: Beef
Other Tag: Quick & Easy

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