12/28/2025
Country Cabbage Rolls
1 Large Savory Cabbage
2 Pounds Lean Ground Beef
2 Medium to Large Onions
2 Tablespoons Canola Oil
1 Cup White or Brown Rice
3 Eggs
1 Teaspoon Salt
1 Teaspoon Pepper
2 Regular Size Cans Tomato Soup
2 Small (Individual Serving Size) Vegetable Cocktail (Like V8)
1 Can Or Small Carton of Chicken Broth
*In the bag that you brought your cabbage home, place the cabbage in the freezer and leave for 12 hours. Then remove and leave to thaw at room temp. The leaves will be soft and easy to use without having to boil them.
Remove the leaves from the cabbage, cutting away the tough part closest to the core. Set aside.
In a small saucepan or (Microwave Safe Covered dish), cook the rice per package directions. Set aside to cool. The rice can be made the day ahead and kept chilled in the fridge overnight.
Chop onions fine and sauté until they are golden brown. Set Aside to Cool.
In large bowl, break apart the ground beef. Add salt, pepper, eggs, sautéed onions, and the rice. Use your hands to mix together until combined.
Spray a large or two small casserole dishes with cooking spray.
In a large bowl, break apart the ground beef. Add salt, pepper, eggs, sautéed onions, and the rice. Use your hands to mix together until combined.
Spray a large or two small casserole dishes with cooking spray.
Put about a 1/3 - 1/2 cup meat mixture at the bottom of each leaf and roll up. Meat amount varies on leaf size. Repeat until all mixture is used up.
In a large bowl, combine the tomato soup, juice and broth. Pour evenly over Cabbage Rolls. Cover with foil or lid and bake slowly @ 350 for 2 hours.
Serve or cool on the counter. Remove foil while cooling so foil won’t stick to cabbage rolls.
*Cover Leftovers with Plastic Wrap & Refrigerate or Freeze in a Freezer Safe Container. For Reheating, Thaw First If Frozen. Reheat For One Hour @325 In Oven Safe Dish.