Cabbage Rolls Recipe

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Prepared by Sylvia Phillips. Because this makes 50 rolls, this is great for freezing for additional meals.

★★★★★ 1 vote
50 rolls


4 large
cabbage head
1 box
5 minute white rice, make 6 cups
4 can(s)
sauerkraut, canned, 27 ounces
3 can(s)
whole tomatoes (hunts) large can
4 1/2 lb
hamburger meat
rolls of hot sausage (teaneman's brand)
2 large
onions, diced
1 large
can tomato sauce
salt, pepper & touch o garlic salt


1Time varies: cut the cores from the whole cabbage and disgard. Place cabbage in a large pan of water to soften leaves. Remove from pans and separate leaves when done.
2Prepare rice. Follow directions on the box for 6 cups.
3Large bowl, mix meats, onion, seasonings and cooked rice.
4Take leafs, one at a time, fill with mixture, roll leaf by folding sides hile rolling cabbage leaf.
5Layer deep dish pot with Sauerkraut then cabbage roll, across bottom of pan. Top with kraut, whole tomatoes squeezed until falling apart, then some tomato sauce.
6Start next layer of cabbage rolls, fill bottom of pan, top with sauerkraut, whole tomatoes squeezed, add tomato sauce.
7Stove tip, slow boil until done. I used two large pots

About this Recipe

Course/Dish: Other Main Dishes