I don’t know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.
This is your basic recipe for stuffed cabbage that always brings me compliments. I bake this recipe in the oven rather than cooking it stove top. I line my pan with the larger cabbage leaves. I also cover the cabbage rolls wtih additional leaves. This way the actual cabbage rolls stay moist and don’t get burned. I do parboil my cabbage, cutting a few leaves off at a time as they cook. I do add 1/2 to 3/4 cup tomato juice to the meat. This is something my Polish mother always did.
I do make a different sauce. After all the work of making homemade stuffed cabbage rolls, I find it hard to pour tomato soup on top. For one pound of meat, I mix an 8oz. can of tomato sauce, 1 Tablespoon brown sugar, 1 Tablespoon lemon juice and 1 teaspoon worcestershire sauce. I mix well and pour over cabbage rolls.
Sometimes I double the sauce if I want a lot extra. I often serve these with noodles, so it is nice to have plenty of sauce to pour on the noodles.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends