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“Cooking, to me, it’s kind of therapeutic. It’s completely different from music as well. I’m not amazing at it, but I can cook myself a good meal.” – Phillip Phillips
Cabbage rolls are another wonderful memory of my childhood. I often mention my grandmother and mother cooking, and the delightful dishes they’d make. Well, this was and continues to be with me, a family tradition for holiday meals. I remember my grandma and mom making a roaster full for Thanksgiving and Christmas. I would sit on my little stool watching and wishing I could help.
Today, my daughter Taylor and I, and now Dave & I make these not only for the holidays, but whenever we are hungry for them. They are not nearly as hard to make as I remember them being as a child.
If you have a copy of my wonderful cookbook, Lovingly Seasoned Eats and Treats, then you’ll be able to find this yummy recipe on page 108. If you don’t own a copy of it, you can purchase it here in either a beautiful spiral bound softcover or NEW, a Downloadable PDF version.
Check out my how-to video at my YouTube Channel. Watch below!
I’ve adjusted the recipe from the original Cabbage Roll Casserole to the actual Cabbage Roll recipe. Enjoy friends, and be sure to let me know how you like it in the comments below, I love your feedback!
Our Favorite Recipes
Ingredients: One large head of cabbage will make approximately 15 to 20 rolls.
1 medium to large head of cabbage
1 pound ground beef
1 pound plain ground pork
2 cup rice uncooked or cooked~ I used basmati
6 to 8 cups of tomato juice or sauce
2 eggs
1 small onion diced
1 tsp each salt and pepper
PRO TIP: Remember that 8 ounces of liquid is equal to 1 cup.
Please watch the full video for complete instructions on how to properly roll your cabbage rolls.
1. Take your head of cabbage and place it on the counter or cutting board with the stem end up facing you. With a sharp knife, blade facing away from you, cut straight down about an inch away from the stem on all four sides. It will look like a square. It is important that each cut crosses over the one next to it. This will allow the leaves to be easily removed while boiling.
2. In a large stock pot, fill with enough hot water that the cabbage will be submerged with the exception of the stem end. Place the cabbage stem up into the water; Bring the water to a boil and turn down the heat.
3. While cabbage is cooking, in a large bowl combine all the other ingredients except the tomato juice and mix until completely blended; once well blended add about 2 cups of the tomato juice.
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4. In a 9x13x2 inch baking dish, place 2 cups of the tomato juice along the bottom of the dish; reserve remaining juice to pour over the finished cabbage rolls.
5. Boil cabbage for about 2 to 3 minutes and begin removing the outer leaves one at a time. Carefully do this so not to burn yourself using large serving forks. Carefully roll the cabbage so you can maneuver the leaf off without tearing it. You don’t want the leaves fully cooked as they will tear and not be workable.
6. Remove the par cooked leaves into a bowl to cool.
7. To make a cabbage roll:
Carefully cut the rib from the center of the cabbage leaf and discard.
Next take about ¼ to a ⅓ cup of the meat and rice mixture and place it in the top of the leaf.
Roll up, then pull the left side of the leaf over and the the right side of the leaf over; roll the remaining leaf upwards
8. Place cabbage rolls into the tomato sauce lined baking dish.
9. When all the rolls are done, pour the remaining tomato juice over the rolls making sure they are submerged in the juice. You can sprinkle a bit more salt and pepper over the top if you’d like.
10. Cover and bake in a 350 degree oven for 2 hours.
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For Dragonflies And Me 