Cabbage Rolls

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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
  • 2
    rolls of hot sausage (teaneman's brand)
  • 2 large
    onions, diced
  • 1 large
    can tomato sauce
  • ·
    salt, pepper & touch o garlic salt



  1. Time 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.
  2. Prepare rice. Follow directions on the box for 6 cups.
  3. Large bowl, mix meats, onion, seasonings and cooked rice.
  4. Take leafs, one at a time, fill with mixture, roll leaf by folding sides hile rolling cabbage leaf.
  5. Layer 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.
  6. Start next layer of cabbage rolls, fill bottom of pan, top with sauerkraut, whole tomatoes squeezed, add tomato sauce.
  7. Stove tip, slow boil until done. I used two large pots

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Course/Dish: Other Main Dishes

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