Stuffed Cabbage Rolls
  • Servings: 15
  • large head cabbage
  • 1 pound ground chuck
  • 1/3 cup rice, raw, can use instant or regular
  • 1 small onion, grated
  • 2 eggs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large onion, sliced
  • 1 large can (15 oz) tomato sauce
  • 3 cans (14.5 oz ea) diced tomatoes
  • 3 to 4 teaspoons lemon juice (1 large lemon)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 to 1 cup brown sugar
  1. Preheat oven to 350°.
  2. Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.
  3. Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper.
  4. Place a mound of meat mixture in cupped part of each softened cabbage leaf.
  5. Fold over sides of cabbage leaf; roll up.
  6. In bottom of Dutch oven, place a few of the remaining leaves.
  7. Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole.
  8. Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper.
  9. Bring to a boil on stove top.
  10. Sprinkle with brown sugar, to taste. Bake, covered, for 1 hour. Uncover and bake 2 hours longer.
Wasn't to much of a favorite for me as a child but I think it was because I was a Child !!! I've grown to like these but have hardly the time to make them anymore