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Cabbage Rolls #3

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Main dish Vegetables


  • 1 Head cabbage; cored and steamed
  • 1 Egg
  • 1 1/2 lb Ground beef
  • Salt and pepper
  • 1 ts Garlic powder
  • 1/2 c Cooked rice
  • 1/2 ts Mustard seed
  • 2 ts Worcestershire sauce
  • 1/4 c Onion; chopped
  • 2 Beef bouillon cubes
  • 2 c Hot water
  • Cornstarch dissolved in water
  • Paprika
  • Cracked black pepper


Combine all ingredients except the cabbage, bouillon, paprika, water and cornstarch. Core cabbage and steam until leaves come loose and are soft enough to roll. Place meat mixture in center of cabbage leaf and roll up. Place in casserole dish. Dissolve bouillon in hot water and pour into casserole dish. Cover with foil and bake at 350 degrees for 30 to 45 minutes or until meat is done. Remove cabbage roll and place on serving dish. Place liquid in saucepan and heat to boiling. Add paprika and cracked pepper to taste. Thicken with cornstarch to a gravy consistancy. Pour over cabbage rolls.
NOTES : I like to add a little more water and bouillon to the drippings to make more gravy to pour over mashed potatoes. I like this recipe best made with ground turkey and using chicken broth or chicken bouillon instead of the beef. Recipe by: Iris Dunaway Posted to MC-Recipe Digest V1 #747 by (Iris E. Dunaway) on Aug 17, 1997