Do you have a traditional recipe that was made in your household over and over again? My mother had many different things she’d make for us and cabbage rolls were one of them. I love old-fashioned recipes like these as they remind me of childhood. Plus, this cabbage roll recipe is Mennonite/German inspired, which makes it even tastier.
Cabbage rolls are one of my favorite meals. My mom used to make them all the time when I was growing up and I have continued the tradition with my own family.
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.
Serves : 10
SP per serving : 13
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