Cabbage Rolls

Total Time:
1 hr
30 min
30 min

4 servings

  • For the cabbage rolls:
  • 8 large white cabbage leaves, center veins removed, keeping leaves in one piece,
  • blanched in salted water for 30 seconds and lay out to cool
  • 1/4 pound ground pork
  • 1/2 pound ground beef
  • 1/3 cup chopped onion
  • 1 cup canned tomatoes with juice
  • 1/3 cup long grain rice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh oregano
  • 1/2 cup water
  • Salt and pepper
  • 1/2 cup grated white cheddar cheese
  • Tomato sauce:
  • 2 cups canned smooth tomato sauce
  • 1 teaspoon sugar
  • 1 tablespoon chopped fresh oregano
  • Tomato sauce: Combine ingredients, bring to a boil, and set aside.Preheat oven to 375 degrees. In a large skillet cook the pork, beef, and onions until the meat is brown and the onion tender. Stir in the tomatoes (juice and all), uncooked rice, Worcestershire sauce, oregano, 1/2 cup water, salt and pepper. Bring to a boil, reduce the heat, cover and simmer for 12 minutes. Add the cheese. Place 1/3 cup of filling onto each cabbage leaf. Fold in the sides, starting at an unfolded edge, roll up the leaf. Pour 1/2 of the tomato sauce in the bottom of the baking dish. Place the 8 rolls on top of the sauce. Top with the remaining sauce. Bake covered for 25 to 30 minutes.

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