I don’t know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.
These rolls are also stuffed with a mixture of extra lean protein- beef and pork, caramelized onions, carrots, lots of fresh parsley and rice and baked in a sour cream tomato sauce. It’s a one pot dish that takes a bit of time to prepare but once it’s in the oven it cooks hands free!
I’ve also tried a new method for separating cabbage leaves which was so much easier and faster. According to the traditional method you have to boil a head of cabbage for a short time until the leaves soften enough to pull them apart. Sounds easy enough but it turns out to be a lot of pain!
Cabbage rolls can vary depending on the origin, the Polish version usually contains meat and rice while the Ukrainian version generally contains only rice. I use a combination of beef & pork for the best flavor but you can use any type of ground meat for these easy cabbage rolls. While the tomato soup may not be typical, it softens & sweetens the tomato sauce slightly and tastes delicious!
Ingredients:
1 large savoy cabbage
2 pounds lean ground beef
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