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Beef RecipesMain MealsRECIPES

Old Fashioned Stuffed Cabbage Rolls

Old Fashioned Stuffed Cabbage Rolls

10 Fun Facts About Cabbage!

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1. Cabbage is like the grandfather of veggies. It’s one of the oldest vegetables in existence {over 1000 years old!} and people throughout the world just keep on eating it so it shows no sign of stopping.

2. Sauerkraut is a dish made from fermented cabbage. Dutch sailors used to eat it on long journeys to prevent scurvy.

3. In ancient China people believed cabbage was a magic cure-all for bald men.

4. Rid yourself of that terrible migraine by drinking raw cabbage juice daily, or placing a warm compress filled with crushed cabbage on your forehead. Hey, whatever works!

5. The largest cabbage dish ever made was on 19 December 2008 in the Macedonian city of Prilep, with 80,191 cabbage rolls weighing 1,221 lbs.

6. Ditch the aluminum when cooking cabbage! It might cause a chemical reaction that discolors the vegetables and also alters the flavor.

7. China is the largest manufacturer of cabbage, while Russia consumes the most cabbage in the world.

8. Cabbage {applied externally} helps with slow healing wounds. Compresses made of fresh cabbage leaves are especially effective in cases of wounds on the tibia.

9. Various antioxidants present in cabbages protect skin from damaging especially from UV light.

10. Cabbage is also often applied to the face to clear up acne prone skin!


1 cup COOKED long-grain rice (or similar variety)

1.5 pounds lean ground beef (or ‘extra lean’)

1.5 tablespoons Worcestershire sauce

1 large egg

1 yellow onion , peeled and minced

⅓ cup parsley , roughly chopped

3 cloves garlic , minced

1.5 teaspoons salt

½ teaspoon black pepper

½ teaspoon dried dill

½ teaspoon onion powder

½ to 1 teaspoon red chili flakes (optional)

42 ounces tomato sauce , divided (Three 398 millilitre cans or 14 ounce cans (roughly 5 cups). See point 5 below in recipe ‘Notes.’)

1 medium head green cabbage (you’ll need about 18 leaves for the rolls and another 8 to 10 or so for the bottom of the dish and over top.)

½ cup water (leftover from boiling cabbage)

fresh dill , chopped (garnish, optional)


Cook rice per package instructions and lay to one side. Preheat oven to 350 degrees Fahrenheit at this point too.

In a large bowl combine ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes (if using) and ½ cup of tomato sauce. Mix until combined.

In a large point of boiling water, add head of cabbage and boil for 8 to 10 minutes (carefully turn over partway through). Carefully remove. Don’t discard water because you will need to re-boil the cabbage as you start to peel off the leaves and you will need some of the water for your sauce.

Note: Don’t fill pot all the way up because the cabbage will displace some of the water. Before boiling water, test how much the water will displace by placing the head of cabbage in the pot.

Once cabbage is cool enough to handle, carefully remove leaves and cut out core from each leaf. Once you start taking leaves off, you’ll likely need to add the cabbage back to the boiling water (to soften more leaves). Just boil for another bit, let cool enough to handle and continue removing leaves.

Place some cabbage leaves on the bottom of a deep 9″ x 13″ baking dish or roasting pan. Taking one leaf at a time, distribute about ¼ cup of ground beef mixture on top and wrap up (fold in sides and roll up, placing in prepared dish, seam side down. Continue with remaining ground beef mixture/leaves.

Combine remaining tomato sauce with ½ cup of cabbage water. Whisk to incorporate everything. Pour over top of cabbage rolls.

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Note: You could stir in about a tablespoon or so of white or brown sugar into the tomato sauce if you want less of a tomato bite. I like the brightness of tomatoes, so I skip this.

Top with more cabbage leaves. Cover casserole dish tightly with foil. Cover and bake about 2 hours and 15 minutes to 2 hours 30 minutes.

Once done, be careful removing foil covering as there will be steam. Discard top cabbage leaves. Allow to cool for 20 minutes or so before digging in. Garnish, if desired. 


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