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.
Great recipe Judy!! Good old fashion meal. Easy to do. I added a teaspoon of Thyme and garlic powder to the meat mixture for more flavor. A keeper in my recipe box at Big Mama’s kitchen.
This is your basic recipe for stuffed cabbage that always brings me compliments. I bake this recipe in the oven rather than cooking it stove top. I line my pan with the larger cabbage leaves. I also cover the cabbage rolls wtih additional leaves. This way the actual cabbage rolls stay moist and don’t get burned. I do parboil my cabbage, cutting a few leaves off at a time as they cook. I do add 1/2 to 3/4 cup tomato juice to the meat. This is something my Polish mother always did. I do make a different sauce. After all the work of making homemade stuffed cabbage rolls, I find it hard to pour tomato soup on top. For one pound of meat, I mix an 8oz. can of tomato sauce, 1 Tablespoon brown sugar, 1 Tablespoon lemon juice and 1 teaspoon worcestershire sauce. I mix well and pour over cabbage rolls. Sometimes I double the sauce if I want a lot extra. I often serve these with noodles, so it is nice to have plenty of sauce to pour on the noodles.
I’m quite certain this recipe would have been great exactly as written, but I did make a few changes to suit our taste. First of all, you can get your cabbage leaves to come apart perfectly by zapping the head of cabbage in the microwave for about 2-1/2 minutes at a time. Just score the core, and you will get full, perfect leaves without any tearing at all. No need to mess with boiling water. I did not cook the cabbage leaves at all, I just simmered the rolls longer in step 4. With the meatballs, I added an entire cup of rice, garlic powder and closer to 1/4 cup of the prepared sauce. I did not find any reason to secure the cabbage rolls with toothpicks or string; they stayed together just fine seam side down. Being out of tomato soup, I used tomato sauce, but more of it; 3 (8 oz.) cans plus 1/2 cup of water. I also upped the brown sugar and lemon juice to 2 Tbsp. each. I remember my grandma making these when I was a child, and she would always throw a handful of gingersnaps into her sauce, so I added 4-5 to mine for good measure. Simmered for about an hour, stirring and basting as directed. This was my first attempt at making these, and they were out of this world.
2 heads of cabbage
2 lbs ground beef
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