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Cabbage Rolls


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  • 1/2 lb. each - ground lean beef, ground veal, ground pork
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup fine dry bread crumbs
  • 1 tsp. each salt and molasses
  • 1/4 tsp. each ground ginger, nutmeg and allspice
  • 1 small onion, finely chopped
  • 1 large head green cabbage
  • 1/2 cup boiling water
  • 1/4 cup butter
  • 1/2 cup milk
  • 1 tbsp. cornstarch



Step 1

Preheat 375

In a mixing bowl, blend meats with egg, milk and bread crumbs. Stir in salt, molasses, ginger, nutmeg, allspice and onion. Mix well.
Cut out core of cabbage. Carefully separate outer 12 leaves. Remove center thick vein of each leaf. Drop leavess into boiling water. cover. Steam 3 minutes or until soft and bright green. Remove with slotted spoon. Reserve liquid.
Evenly divide meat among cabbage leaves. Fold sides in and roll up. Fasten with a wooden toothpick
Heat butter in frying pan. Brown rolls on all sides. Transfer them to a 3-quart casserole as they brown.
Mix reserved water from boiling leaves with butter and drippings. Pour over filled rolls.
Cover and bake for 1 hour. Remove from oven
Drain off juices into measureing cup. Add milk to equal 1 cup liquid. Stir in cornstarch. Bring to boiling. Cook until thickened. Pour over cabbage rolls.
Bake 375 uncovered for 15minutes or until browned and heated through

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