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Romanian Cabbage Rolls Recipe

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This recipe for Romanian Cabbage Rolls, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Kleinman
Added: Friday, March 28, 2008


green cabbage, one head

1# lean ground meat
garlic powder
onion powder
1 small onion, chopped
1/2 medium Idaho potato (peeled and grated)
1 egg, slightly beaten
3 onions, chopped
tomato juice

Remove core of cabbage and wash. Boil head of cabbage until leaves start to separate. Remove loose leaves and drain. When cooled, take cabbage leave and, if large, cut in half longways). Cut the tough membrane off the back of the leaf.

Meat filling:
Mix ground meat, salt, pepper, garlic powder, onion powder. Add one chopped onion, 1/2 grated potato and one beaten egg. Mix together.

Place a tablespoon of meat at the end of a cabbage leaf. Fold the long edges in (so meat won't fall out) then begin folding the meat in the cabbage leaf longways. Rolled cabbage leaves will then be placed in a roasting pan that has already been prepared with 3 chopped onions in the bottom. More than one layer of cabbage rolls can be made if needed. Add tomato juice around the sides of the pan without causing rolls to float. Put ketchup in a thin layer to cover the tops of the rolls. Then sprinkle with brown sugar. Sprinkle more onions on top. Add salt and pepper.

Leftover cabbage can be chopped and put on top. Leftover meat can be made into small meatballs and placed in pan.

Bake covered for one hour at 350F. Remove cover and allow juice to cook down to about half (approximately 30 minutes). Baste juice over cabbage rolls during this time to keep moist.




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