These easy, tasty cabbage rolls are always a favorite! Ground beef and rice stuffed cabbage leaves simmer to perfection in a tangy tomato sauce, and you can opt to cook them in the slow cooker or on the stovetop.
The easiest way to prepare the cabbage leaves is to freeze the whole head. Put the cabbage head in a food storage bag the night before and stick it in the freezer. In the morning, take it out and let it thaw. Cut the leaves away at the core. They will be somewhat wilted and flexible enough to roll. No pre-boiling is required!
The sauce makes a flavorful "gravy" for mashed or boiled potatoes. If you like lots of tomato sauce to drizzle over your potatoes, double all of the sauce ingredients except for the diced tomatoes.
Along with potatoes, serve the cabbage rolls with steamed green beans or broccoli for a full, satisfying family dinner. Leftover cabbage rolls are even tastier the next day!
- 1 large head of cabbage, frozen, thawed
- 1 large egg, beaten
- 3 tablespoons milk
- 1/4 cup finely chopped onion
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1-1 1/4 pounds lean ground beef
- 1 cup cooked rice
- 1 (8 oz) can tomato sauce
- Optional: 1 (14.5 oz) can diced tomatoes
- 1 tablespoon brown sugar
- 1 teaspoon lemon juice or cider vinegar
- 1 teaspoon Worcestershire sauce
- Remove the leaves from the thawed head of cabbage.
- Alternatively, if you did not freeze the cabbage, bring a large pot of water to a boil. Carefully remove about 12 to 14 large leaves from a head of cabbage. Place the leaves in the water and boil for 2 to 4 minutes. Drain thoroughly.
- In a large bowl combine the beaten egg, milk, finely chopped onion, salt, pepper, ground beef, and cooked rice.
- Place about 1/4 to 1/3 cup of the beef and rice mixture in center of each thawed or boiled cabbage leaf and form it into a cylinder shape. Fold in sides and roll ends over meat -- burrito-style -- until the beef filling is completely encased. Secure with toothpicks, if desired.
- Place the stuffed cabbage rolls in the slow cooker, seam-side down.
- In another bowl combine the tomato sauce with the tomatoes, brown sugar, lemon juice or vinegar, and Worcestershire sauce. Pour over cabbage rolls.
- Cover and cook on LOW for 7 to 9 hours.
- Prepare the cabbage rolls following steps 1 through 4, above. Place the cabbage rolls in a large, heavy Dutch oven or stockpot, seam-side down.
- Prepare the sauce (step 6, above) and pour it over the cabbage rolls.
- Bring to a boil over medium heat. Cover the pan, reduce the heat to low, and simmer the cabbage rolls for about 2 hours.