Best Sweet Tender Cabbage Rolls Recipes

SWEET 'N' TENDER CABBAGE ROLLS

Sweet 'n' Tender Cabbage Rolls image

I've used this recipe for more than 30 years, and the extra time it takes to assemble the rolls is well worth the effort. I always make two batches because they go so fast. You can assemble the night before and cook the next day.-Sonja Benz, Carmel, Indiana

Provided by Taste of Home

Categories Dinner

Time 7h40m

Yield 7 servings.

Number Of Ingredients 17

Ingredients

1 large head cabbage
2 large eggs, lightly beaten
1/2 cup 2% milk
2 cups cooked long grain rice
2 jars (4-1/2 ounces each) sliced mushrooms, well drained
1 small onion, chopped
2 teaspoons salt
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
2 pounds lean ground beef (90% lean)
SAUCE:
2 cans (8 ounces each) tomato sauce
1/2 cup packed brown sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce

Steps:

Cook cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. , In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling. , Place seven rolls, seam side down, in a 5-qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours or until a thermometer reads 160°.

Nutrition Facts : Calories 389 calories, Fat 12g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 1243mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 3g fiber), Protein 31g protein.

SWEET & TENDER CABBAGE ROLLS

Sweet & Tender Cabbage Rolls image

Very Good. The sauce is good and sweet. You can use a slow cooker or a Dutch Oven. The rolls can be assembled the night before.

Provided by Brenda Reynolds

Categories Beef

Time 40m

Number Of Ingredients 13

Ingredients

1 large head of cabbage
2 eggs lightly beaten
1/2 c 2% milk
2 c brown or white minute rice
1 small onion
2 tsp salt
1 Tbsp mccormick just a pinch vegetable seasoning(can use 1tsp ea of dried parsley flakes, dried oregano, and dried basil)
1/2 tsp pepper
2 lb lean ground beef or turkey
2 can(s) 8 oz tomato sauce
1/2 c packed brown sugar (can use light)
2 Tbsp lemon juice
2 tsp worchestire sauce

Steps:

1. Cook Cabbage in Boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
2. In a large bowl, combine the eggs, milk, rice, onion, and seasoning(s). Crumble beef over mixture and mix well.
3. Place about 1/2 Cup meat mixture on each cabbage leaf; overlap cut ends and fold in sides, beginning from cut end. Roll up completely to enclose filling.
4. Slow Cooker Instructions: Place 7 rolls seam side down in 5 qt slow cooker. Combine sauce ingredients(tomato sauce, brown sugar, lemon juice, and worchester sauce). Pour half of the sauce over the 7 cabbage roll. add another later of 7 cabbage rolls and cover with remaining sausce. cover and cook on low 7-8 hrs
5. Dutch oven instructions: Combine sauce ingredients (tomato sauce, brown sugar, lemon juice, and worchester sauce), pour over cabbage rolls. Bring to a boil. Reduce heat; cover and simmer for 60 - 70 minutes, spooning sauce over rolls occasionally during cooking.