My Mama's Cabbage Rolls

Tammy Raynes


This is my Mama's recipe for Cabbage Rolls. She made these for many years until she got tired and started making just cabbage soup.

It takes a lot of time to assemble these rolls but it is worth the effort.

Mama's always made two batches because they would always go so fast. You can assemble the night before and cook the next day.

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40 Min
7 Hr
Slow Cooker Crock Pot


1 large
head cabbage
eggs, beaten
1/2 c
2 c
cooked long grain rice
2 jar(s)
(4.5-ozs each) sliced mushrooms, well drained
1 small
onion, chopped
2 tsp
1 tsp
dried parsley flakes
1 tsp
dried oregano
1 tsp
dried basil
1/2 tsp
2 lb
lean ground beef


2 can(s)
(8-ozs each) tomato sauce
1/2 c
packed brown sugar
2 Tbsp
lemon juice
2 tsp
worcestershire sauce


1Cook 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.
2In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling.
3Place seven rolls, seam side down, in a 5-quart slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7 to 8 hours or until a meat thermometer reads 160 degrees.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom