Stuffed cabbage rolls


  1. For tomato sauce
  2. 2 tbsp butter
  3. 1/2 finely chopped onion
  4. 1 tsp garlic minced
  5. 1 can crushed tomatoes (do not drain)
  6. 1 can tomato sauce (I use marinarapasta sauce love the flavor)
  7. 2 tbs brown sugar
  8. 1 tbsp red wine vinegar
  9. Dash salt n pepper
  10. 1 tsp ground ginger
  11. For cabbage rolls
  12. 1 large cabbage head (*be sure to remove the stalk/rib)
  13. 1 lb ground beef
  14. 1 cup cooked rice
  15. 1/2 cup finely chopped onion
  16. 1 cup bread crumbs
  17. 2 eggs
  18. 1 tsp garlic powder
  19. 2 tbsp soy sauce
  20. 1 tsp salt 1/2tsp pepper
  21. 8 kabob sticks or tooth picks(if the rolls not staying together)


  1. Preheat oven at 350 degrees

  2. Remove the stalk (stem) from the cabbage leaves by cutting them in V shape and put them boiling water for 5 – 7 mins until partly soft

  3. For tomato sauce: in a sauce pan melt butter, add onion n cook until translucent, then add garlic, crushed tomatoes, tomato sauce, salt, pepper and stir. Add brown sugar and red wine vinegar and ground ginger. Stir n let simmer for 10 mins on low heat

  4. For ground beef: add cooked rice, bread crumbs, eggs, chopped onion, soy sauce, salt pepper and garlic powder. Get your hands in and combine into mixture. Then form log shape with the meat.

  5. Place the log shaped meat in the center of the cabbage n roll. Insert tooth picks if necessary to hold them in place.

  6. Place half of the tomato sauce to the bottom of the baking dish/ pan. Then place the rolls in the baking pan n add the remaining sauce to the top. Cover with foil paper and bake for 1hr or until cabbage is soft n meat is cooked.

  7. Enjoy!

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