Mom’s Cabbage Rolls

by kara on November 17, 2011

My mom makes the best cabbage rolls ever.  Seriously.  I’ve had cabbage rolls at ethnic restaurants in the Twin Cities, and they just don’t compare to my Mom’s cabbage rolls.  This recipe takes time (at least an hour prep, then 2 hours in the oven), but it’s worth the effort.  It’s a great meal to make before the calorie-laden Thanksgiving holiday.

Mom’s Cabbage Rolls

1 large head of cabbage, parboiled (cut middle stem off and place in boiling water: use tongs to peel off layers until you have approx. 12 and place in cold water)

2 lbs. ground beef

1 large egg

1 medium onion, chopped

1/4 cup rice, cooked

1/2 tsp. salt

1/2 tsp. pepper

1 can tomato soup (I use Amy’s)

1 can (8 oz) tomato sauce

Juice of 1 large lemon

2 Tbsp. brown sugar


Preheat oven to 350 degrees.

With a knife, thin the heavy part of the stem of each cabbage leaf. Set aside.

Combine the ground beef, egg, onion, rice, salt, and pepper together in a mixing bowl.

Place an oversized large spoonful (1/2 fist-full) of the meat mixture in each cabbage leaf.  Roll up and set aside.

When done rolling cabbage rolls, chop up leftover cabbage and place on the bottom of a large pan.  Top the pan with the rolls.

Mix the tomato soup, tomato sauce, lemon juice, and brown sugar.  Pour mixture over the cabbage rolls.

Cover and bake for 2 hours.

Expect each person to have at least 2-3 rolls. If you have a small family like mine, you’ll have plenty of leftovers!




{ 4 comments… read them below or add one }

Laurie Jesch-Kulseth @ Relishing It November 17, 2011 at 9:33 pm

Yes…these take me back to my childhood! And yes, the recipe looks about the same. Ahhh…North Dakota!

kara November 17, 2011 at 9:40 pm

Gotta love the ND:) And cabbage!

Amy Sippl November 17, 2011 at 9:57 pm

I haven’t had cabbage rolls in ages! They were something my grandma made this time of year and would bring over for a family dinner. Never tried to make them since they seemed so tedious. I think I’ll give them a try now!

Susan Gainen November 18, 2011 at 1:21 pm

This recipe sent me right back to a recipe that reflects my Mother’s best ideas about food: it should taste good, if possible, it should be easy, and when you borrow from someone, give credit. She enthusiastically adopted her friend Lil’s “Sweet and Sour Meat With Cabbage,” and I have adapted it, too. This has all the flavor and none of what my Mother called “the tedium of stuffing.” With love.

Leave a Comment

{ 1 trackback }

Previous post:

Next post: