Trisha's stuffed cabbage rolls

Main Dish
6 servings
15 min
47 min
Very Easy


Number of serving: 6
1/2 pound lean ground beef

1 cup long grain rice (we used brown rice)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 8 ounce can stewed tomatoes

2 heads green cabbage

9 cups water

2 tablespoons sugar

1 tablespoon lemon juice

1 tablespoon vinegar

2 bay leaves

1 12 ounce can tomato juice


  • Preheat oven to 350 degrees. In a large bowl, mix the beef, rice, salt, pepper, cinnamon, cloves, amd tomatoes. Set aside.
  • Wash and core the cabbage. Bring a large stockpot filled with 8 cups of the water, the sugar, lemon juice, vinegar, and bay leaves to a boil.
  • Blanch the cabbage in the boiling mixture for 5 minutes, or until just softened. Drain the cabbage, let it cool, then carefully peel 12 leaves from the cabbage.
  • Place 1/4 cup of the beef and rice mixture onto each leaf. Fold in the sides of the leaf and wrap into a roll.
  • Place the cabbage rolls, seam side down, closely together in a 9 x 13 x 2 inch shallow baking pan.
  • In a small bowl, combine the tomato juice with the remaining 1 cup water and pour the mixture over the cabbage rolls.
  • Cover the pan with aluminum foil and bake for 45 to 50 minutes, or until the meat is well done.


Trisha's Stuffed Cabbage Rolls, photo 1
Trisha's Stuffed Cabbage Rolls, photo 2


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