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Cabbage Rolls

Course Main Dish
Cuisine German


  • 1 pound ground beef meat of your choice
  • 12 cabbage leaves
  • 1 cup cooked white rice cook in beef broth for added flavor
  • 1 egg beaten
  • 1/4 cup milk
  • 1/2 cup minced onion
  • 1 1/4 teaspoons Salt
  • 1 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 8 ounce cans tomato sauce
  • 1 can 14 oz diced or crushed tomatoes with liquid
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoon lemon juice
  • 1 tablespoon Worcestershire Sauce



  • In a separate bowl, mix together the tomato sauce, diced tomatoes, brown sugar, lemon juice, and Worcestershire sauce. Set aside.


  • First, steam the entire head of cabbage in a pot of boiling water, making sure to cut off the core first. Let the cabbage head boil for about 6-8 minutes -- if you notice leaves separating from the head, you can gently peel away the softened leaves with a long fork.
  • Drain the head of cabbage and peel the necessary amount of leaves when cool.
  • Grab a large bowl and combine the cooked rice, egg, milk, onion, garlic powder, ground beef, salt, and pepper. Scoop about a 1/4 cup of this mixture into the center of each cabbage leaf and roll them up, making sure to tuck in the ends.
  • Secure the rolls by using a toothpick or bakers/butchers twine.

Slow Cooker Method

  • Place rolls in the slow cooker, add sauce and cook for 8-9 hours at 350 degrees F.

Oven Method

  • Preheat Oven 350 degrees F.
  • Place rolls in a lightly greased 9x13 baking dish, add sauce and cook for an hour. Cast iron dishes are always great, too.
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