• Cooking Time: 1
  • Servings: 6
  • Preparation Time: 30


This tasty cabbage dish is a good choice any day of the year


  • 1 medium head cabbage
  • 1 pound ground beef
  • 3 Tablespoons chopped onion
  • 3 Tablespoons chopped green pepper
  • 3 Tablespoons chopped celery
  • 1 Tablespoon Worcestershire sauce
  • 1/2 to 3/4 cup uncooked rice
  • Salt and pepper
  • Garlic powder, optional
  • 1 (16-ounce) can sauerkraut, undrained
  • 1 onion, sliced
  • 1 cup or more tomato juice or vegetable juice cocktail(V8)


  • Preheat oven 350 degrees F
  • Remove and discard core from cabbage.
  • Place in a pan of simmering water.
  • As leaves begin to wilt, remove them and drain.
  • You will need about 12 large leaves.
  • Remove rest of cabbage and set aside.
  • In large bowl, mix beef, onion, green pepper, celery, Worcestershire sauce and rice.
  • Add salt and pepper to taste and mix well.
  • Garlic powder to taste may be added, if desired.
  • Spoon mixture onto leaves and roll up, tucking in sides to make a tight roll.
  • Place rolls seam-side down in large baking dish or Dutch oven.
  • Cover with sauerkraut, sliced onion and tomato juice.
  • The remaining cabbage may be chopped and added or cooked separately.
  • Add juice as needed to cover rolls.
  • Cover tightly and bake for 1 hour.
  • Check after 45 minutes to make sure enough liquid is in pot so rolls do not dry out or burn.
  • Note: This dish may also be baked at a lower temperature (300 degrees) for longer (2 hours). More sauerkraut & onion may be used, if desired.

Categories: Beef  Main Dish 
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