Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

These flavorful cabbage rolls are delicious with potatoes.


Makes 8 servings.


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


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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