Cabbage Rolls

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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 172.9
  • Total Fat: 8.8 g
  • Cholesterol: 31.4 mg
  • Sodium: 944.2 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 9.6 g

View full nutritional breakdown of Cabbage Rolls calories by ingredient
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Serving size - 1 roll Serving size - 1 roll
Number of Servings: 22


    Ground Chuck 80% lean, 26 oz
    Ground Pork, 7.25 oz
    Onions, raw, 1/2 cup diced
    Garlic, 4 cloves, minced
    Green Peppers 1/2 Cup diced
    Egg, beaten
    1 cup cooked rice
    Salt, 1.25 tsp
    Pepper, black, 1.25 tsp
    Basil, 1 tsp
    Milk, 2% 1/4c
    Tomato Sauce, 8 cups (40 oz)
    Brown Sugar, 5 TBS
    Lemon Juice 5 TBS
    Worcestershire sauce, 5 tbsp
    Sauerkraut, 5 cup
    Cabbage, fresh, 22 leaf, medium

    Boil water for cabbage.
    Cook rice according to package
    Combine all ingredients except Tomato sauce, lemon juice, Worcestershire, brown sugar and Sauerkraut
    Combine remaining ingredients. Add 1/2 - 3/4 c to meat mixture and combine.

    Line baking dish with sauerkraut (I needed 2 dishes, 1 can each).
    Cut out core of cabbage. Remove about 2 cups of boiling water from pot. Put in cabbage and pour 2 cups of boiling water into cabbage (where you removed the core)
    Boil 3-5 minutes. Using tongs, remove leaves. Put in colander and run cold water over them.
    Add about 1/2 c of the meat mixture to cabbage leaf. Roll from the hard membrane side to the leafy side. Tuck in sides and place seam side down in baking dish.
    Cover cabbage rolls with sauce mixture.


Cover with foil
Bake at 350 for 1 1/2 - 2 hours.

Serving Size: 22 rolls

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