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Sweet and Tender Cabbage Rolls


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  • 1 large head of cabbage
  • 2 eggs, slightly beaten
  • 1 cup milk
  • 2 cups cooked long grain rice
  • 2 jars (4 1/2 oz each) sliced mushrooms, well drained
  • 1 small onion, chopped
  • 1/2 t. salt
  • 1/2 t. dried parsley flakes
  • Ground pepper to taste
  • 1 t. dried oregano
  • 1 t. dried basil
  • 2 pounds lean ground beef
  • 2 cans (8 oz. each) tomato sauce
  • 1/2 cup brown sugar
  • 2 t. lemon juice
  • 2 T. Worcestershire sauce



Step 1

Cook cabbage in boiling water just until leaves fall off head. Set aside 14 leaves for rolls. Cut out the thick vein from bottom of each reserved leaf, making a V-shaped cut.
In a large bowl, combine the eggs, milk, rice, mushroom, onion and seasonings. Crumble beef over mixture and mix well. Place about ½ cup on each cabbage leaf; overlapping ends and fold in sides. Roll up completely to enclose filling.
Place 7 rolls, seam side down, in a 5 qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce.
Cook on low for 7-8 hours or until meat thermometer reads 160’.

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