Cabbage Rolls

Prepare to savor a taste of culinary perfection with Mom’s Self-Refined and Tested Cabbage Rolls with Sauerkraut—an exquisite dish that embodies the heartwarming essence of home-cooked comfort. These cabbage rolls have become a beloved family tradition and a culinary masterpiece.
At the heart of this recipe lies the finest ingredients, carefully selected to ensure a symphony of flavors in every bite. Tender cabbage leaves, expertly blanched to a perfect softness, cradle a delightful filling meticulously. The filling is a harmony of rich, seasoned ground beef complemented by fragrant herbs and spices that create a mouthwatering melody of tastes.
What sets Mom’s cabbage rolls apart is her secret ingredient—the sauerkraut. The sauerkraut infuses the rolls with its tangy, slightly sour notes that harmonize with the meat filling, elevating the dish to new heights of deliciousness. This unique touch adds a delightful depth of flavor, setting these cabbage rolls apart from any others you’ve ever tasted.

Cabbage Rolls
Ingredients
Filling
- 1 large cabbage
- 5-6 lbs lean ground beef
- 1 tbsp salt
- 1 tbsp pepper
- 1 large onion minced
- 2 large eggs
- 2 cloves crushed garlic
- 1 cup sauerkraut or wine sauerkraut
- 1 10 oz can tomato soup
- 1 1/2 cups minute rice
- 1 tsp crushed chilies optional
Topping
- 1 28 oz can tomatoes
- 1 10 oz can tomato soup
- 2 cups sauerkraut or wine sauerkraut
- 3 cups tomato juice
- cold water
Instructions
- Core cabbage and boil until leaves soften but aren’t cooked
- Remove cooked leaves and remove thickest part of center vein by cutting in V Shape.
- Return cabbage to boiling water and boil until leaves soften but aren’t cooked.
- Lay leaf flat and place enough filling to cover 1/4 of leaf.
- Roll cabbage and filling into roll and tuck ends in.
- Place toothpick into each end to hold together. (optional)
- Place flat in roasting pan very carefully.
- Redo steps 2 – 8 until all leaves are done.
- Cover with topping and enough cold water to cover
- Place in oven covered and cook at 350 degrees for 3 – 4 hours.
- Ready to serve