Country Cabbage Rolls

Country Cabbage Rolls Straight From A Mennonite Kitchen – A Recipe You Don’t Wanna Miss

Country Cabbage Rolls Straight From A Mennonite Kitchen – Sticky, Filling, And DELICIOUS, if you love cabbage you need to try it asap.

These Country Cabbage Rolls are one of my favorite meals. My mom used to make them all the time I have continued the tradition with my own family.

Prep Time: 25 minutes | Cook Time: 2 hours | Servings: 8

Ingredients:

2 lbs. Ground beef

1 Large head of cabbage

2 C. Cooked rice

1 Tbsp. Olive oil

½ Medium onion chopped

3 large eggs

2 Cans tomato soup

1 Can diced tomatoes

1 Can chicken broth

½ tsp. Garlic powder

Salt and pepper to taste

How to make Country Cabbage Rolls:

Step 1. Place the cabbage in a pot of boiling water on the stovetop, turning it often with tongs, or a knife stuck into the core. Remove the outer leaves as they become tender little by little, and set aside.

Step 2. Heat the olive oil in a skillet over medium heat and cook the onions until they begin to become tender.

Step 3. Add the ground beef, cooked rice, onions, eggs, garlic powder, and salt and pepper to taste to a mixing bowl, and use your hands to combine it well.

a.

b.

Step 4. Place ⅓ of a cup of the meat mixture into each cabbage leaf, fold the edges into the middle, and fold the ends in to form a packet around the meat mixture.

Step 5. Put the filled cabbage leaves open side down into a 9×13 baking dish.

Step 6. Preheat the oven to 325 degrees.

Step 7. Mix together the tomato soup, diced tomatoes, broth, and salt and pepper to taste in a bowl.

Step 8. Pour the tomato mixture over the cabbage rolls in the casserole dish.

Step 9. Cover the casserole dish with aluminum foil and bake for 2 hours.

Step 10. Let sit for 10 minutes before serving.

Enjoy!

Yum!

Now, remember to save this recipe on Pinterest for later 🙂

Country Cabbage Rolls

Prep Time: 25 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 25 minutes minutes

Servings: 8

4.29 from 14 votes

Review Recipe

Ingredients 

• 2 lbs. Ground beef
• 1 Large head of cabbage
• 2 C. Cooked rice
• 1 Tbsp. Olive oil
• ½ Medium onion chopped
• 3 Large eggs
• 2 Cans tomato soup
• 1 Can diced tomatoes
• 1 Can chicken broth
• ½ tsp. Garlic powder
• Salt and pepper to taste

Follow Sweet Pea's Kitchen

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

Email(Required)

Email

This field is for validation purposes and should be left unchanged.

Δ

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

Instructions

• Place the cabbage in a pot of boiling water on the stovetop, turning it often with tongs, or a knife stuck into the core.
• Remove the outer leaves as they become tender little by little, and set aside.
• Heat the olive oil in a skillet over medium heat and cook the onions until they begin to become tender.
• Add the ground beef, cooked rice, onions, eggs, garlic powder and salt and pepper to taste to a mixing bowl, and use your hands to combine it well.
• Place ⅓ of a cup of the meat mixture into each cabbage leaf, fold the edges into the middle and fold the ends in to form a packet around the meat mixture.
• Put the filled cabbage leaves open side down into a 9x13 baking dish.
• Preheat the oven to 325 degrees.
• Mix together the tomato soup, diced tomatoes, broth and salt and pepper to taste in a bowl.
• Pour the tomato mixture over the cabbage rolls in the casserole dish.
• Cover the casserole dish with aluminum foil and bake for 2 hours.
• Let sit for 10 minutes before serving.

Nutrition

Serving: 1g | Calories: 467kcal | Carbohydrates: 25g | Protein: 36g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 602mg | Fiber: 2g | Sugar: 8g

Author: Laura