This recipe for cabbage rolls is a family favorite. My mother always made these cabbage rolls for special occasions, and I still make them the same way. The secret to the flavor is a hint of cinnamon. I usually add extra. If you aren't sure if you'll like the cinnamon in your cabbage rolls, you may omit it or use just a dash.
Serve the cabbage rolls with mashed or boiled potatoes.
- 1 large head of cabbage
- 1 pound lean ground beef
- 1/2 cup instant rice or cooked rice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 egg, lightly beaten
- 1/2 cup finely chopped onion
- 1/2 to 1 teaspoon cinnamon, divided (more or less, to taste)
- 1 can (10 1/2 ounces) tomato soup, undiluted
- 1 can (14.5 ounces) tomatoes
- Carefully tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool.
- Mix ground beef, rice, egg, onion, and salt, pepper, and half of the cinnamon together.
- Shape a few tablespoons of the mixture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks.
- Combine the soup and tomatoes in a Dutch oven or large saucepan.
- Place cabbage rolls in the pot. Sprinkle with about 1/2 teaspoon of cinnamon.
- Cover and simmer for 1 1/2 to 2 hours.
- Put a head of cabbage in the freezer overnight. Just peel the leaves off the next day. They will be flexible enough to fill and roll — no pre-boiling required!
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