Main dish

Old-Fashioned Cabbage Rolls

Old-Fashioned Cabbage Rolls
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. – Florence Krantz, Bismarck, North Dakota
Cuisine: American
Recipe type: Main dish
  • 1 medium head cabbage (3 pounds)
  • ½ pound uncooked ground beef
  • ½ pound uncooked ground pork
  • 1 can (15 ounces) tomato sauce, divided
  • 1 small onion, chopped
  • ½ cup uncooked long grain rice
  • 1 tablespoon dried parsley flakes
  • ½ teaspoon salt
  • ½ teaspoon snipped fresh dill or dill weed
  • ⅛ teaspoon cayenne pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • ½ teaspoon sugar
  1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, ½ cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
  2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about ¼ cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
  3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.

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Posted by Taste of Home on Sunday, August 18, 2019