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Stuffed Cabbage Rolls - West Bend

Stuffed Cabbage Rolls

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Full Recipe Details


4 quarts water 8 large cabbage leaves 1 pound lean ground beef 1/2 cup instant rice 1 egg, slightly beaten 1 cup milk 1/2 cup diced celery 1/3 cup diced onion 1 teaspoon seasoned salt 1/4 teaspoon seasoned pepper 1/2 teaspoon chili powder 1 - 8 ounce can tomato sauce 1 soup can water 1/2 tsp oregano leaves

Cooking Process

Pour 4 quarts water in pot. Place covered pot on stovetop, heating at medium-high heat until liquid reaches a boil (about 10 minutes). Place cabbage leaves in water. Cover and remove from heat. Let stand for 10 minutes. Preheat a skillet over medium heat and brown meat. Remove from heat. Add rice, egg, milk, celery, onion, seasoned salt, and pepper. Mix well. Remove cabbage leaves from water. Place 1/2 cup of meat mixture on each cabbage leaf. Roll and secure with toothpick. Pour water out of pot, Mix tomato sauce, 1 cup water, and oregano leaves. Place cabbage rolls in sauce. Place pot on base. Cover and simmer at Setting #3 1/2 for 5 hours. Keep warm for serving at Setting #2.


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