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Cabbage Rolls #7

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  • 1 c Long-grain white rice
  • 2 c Water
  • 1 lg Head green cabbage
  • 1 1/2 lb Lean gound beef
  • 3/4 lb Pork sausage
  • 1 bn Green onions; chopped
  • 72 Cloves garlic; crushed
  • Salt to taste
  • Black pepper-to taste
  • 1 ts Dried sage-or more to taste
  • 1 ts Dried marjoram-or more to taste
  • 2 cn Canned stewed tomatoes
  • 3 cn Tomato sauce


Preheat the oven to 350F. Cook the rice and set aside. Bring a pot of water to a boil and scald and peel away the cabbage leaves. Stack in pan. Save small center to cut up and lay under rolled cabbage rolls. Combine remaining ingredients except for tomatoes and tomato sauce. Mix well. It is easiest to mix in a large bowl with your hands. Add spices till mixture is aromatic. Fill and roll cabbage rolls. Cut up any remaining cabbage from around core. Lay in bottom of baking pans. Place cabbage rolls seam side down in pans.
Heat the tomato mixture. Add additional spices to taste. Add a spoon or two of sugar. Ladle over the rolls. Cover with foil. Bake a little over an hour. Baste occasionally. This recipe makes a large quantity, but they keep for several days and taste better after they sit.
You can use more cooked rice and to cut down on the meat. I add spices until it smells right to me.
Recipe by Mangia!
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