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Easy cabbage rolls Recipe

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This recipe for Easy cabbage rolls, by , is from The Andrews Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Andrews

Category:
Category:

Ingredients:  
Ingredients:  
Cabbage Rolls

One large head of green cabbage
One large onion chopped
One pound ground beef
Four cups cooked and cooled white rice
One can diced tomatoes drained
One large can whole tomatoes
One large can tomato sauce
Salt and pepper
Red pepper flakes
Herbs de provence or Italian seasoning or whatever you like
Dried oregano

Directions:
Directions:
Sauté onions until translucent add the ground beef toast lightly browned add all the other seasonings. Mix with cooked rice and can of diced drained tomatoes. Cut the cord from the cabbage and boil or steam until just pliable. Remove from heat and let cool enough to handle. Place rice mixture in cabbage leaf and roll up like a burrito. Put some of the tomato sauce in the bottom of a heavy pot that has a lid. If you have extra cabbage leaves you can place them in the bottom of the pot before you put your rolls on top of them. This is just so the bottom ones won't burn. Place the rolls seam side down into the pot. You can put them on top of each other. Squeeze the whole tomatoes with your hands until broken up. Mix those tomatoes with the remaining tomato sauce and pour over the rolls. Bake in a preheated 350° oven for approximately an hour and 15 minutes. Serve with sour cream. I'm strange, because I like mine with ketchup as well. Let me know how they turn out.
Sauté onions until translucent add the ground beef toast lightly browned add all the other seasonings. Mix with cooked rice and can of diced drained tomatoes. Cut the cord from the cabbage and boil or steam until just pliable. Remove from heat and let cool enough to handle. Place rice mixture in cabbage leaf and roll up like a burrito. Put some of the tomato sauce in the bottom of a heavy pot that has a lid. If you have extra cabbage leaves you can place them in the bottom of the pot before you put your rolls on top of them. This is just so the bottom ones won't burn. Place the rolls seam side down into the pot. You can put them on top of each other. Squeeze the whole tomatoes with your hands until broken up. Mix those tomatoes with the remaining tomato sauce and pour over the rolls. Bake in a preheated 350° oven for approximately an hour and 15 minutes. Serve with sour cream,ketchup and sriracha.

Number Of Servings:
Number Of Servings:
6 or more
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
There are many recipies for cabbage rolls. They differ depending on the background of the recipe. My mother’s family (Icelandic) lived in Saskatchewan Canada where there was a large Ukrainian population. I think this recipe came from the Ukrainian influence.

 

 

 

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