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Cabbage Rolls


10 large cabbage leaves from a green cabbage
1 tablespoon vegetable oil
1 onion, finely diced
2 cloves garlic, minced
1 (15-ounce can) tomato sauce
1 (8-ounce) can tomato sauce
1 heaping tablespoon tomato paste
½ cup water
6 crushed gingersnap cookies
¼ cup packed light brown sugar
2½ tablespoons apple cider vinegar
1 pound lean ground beef
⅓ cup long-grain rice, uncooked
1 egg, lightly beaten
½ cup milk
½ teaspoon salt
¼ teaspoon pepper


  1. Bring a large pot of water to a boil. Remove from heat and submerge cabbage leaves in water.
  2. Cover and let sit for 10 minutes. Drain.
  3. In a medium saucepan heat oil over medium heat.
  4. Add onion and cook until softened. Add garlic and cook 1 more minute. Remove from heat.
  5. Place half of onion mixture in a medium bowl and leave the rest in the saucepan.
  6. To the saucepan, add tomato sauce, tomato paste, water, gingersnap crumbs, brown sugar, and vinegar.
  7. Bring to a boil and simmer 5 minutes.
  8. To the bowl with the onion mixture, add ground beef, rice, egg, milk and salt and pepper.
  9. Mix together with a wooden spoon or your hands.
  10. Place about 3 tablespoons of meat mixture at the stem end of each cabbage leaf.
  11. Fold left and right sides over and roll up. Place seam side down in a 9×13-inch baking dish.
  12. Pour tomato sauce over cabbage rolls.
  13. Cover pan with aluminum foil and bake for 45 minutes in a 375 degree oven.
  14. Uncover and bake 15 more minutes.

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