- 1 large head cabbage, separated into leaves
- 1 pound ground beef
- 3/4 cup cooked rice
- 1/2 cup finely chopped onion
- 1 egg
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 cup milk
- 1 can (8 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 3 tablespoons granulated sugar
- 2 tablespoons vinegar
- 1/2 cup water
- 2 tablespoons cornstarch mixed with 1/4 cup cold water
For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions.
Place a portion of the ground beef mixture into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish.
For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls.
Bake tightly covered in a preheated 350° oven 40 to 45 minutes. Remove the cabbage rolls and discard toothpicks.
Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and cold water mixture into the sauce; bring to a boil and cook until thickened.
Recipe for cabbage rolls serves 6.
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Crockpot Cabbage Rolls
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Cabbage Recipe Index
Side Dish Casseroles
Main Dish Casseroles