Stuffed Cabbage Rolls


  • 2 Tablespoons vegetable oilcabbagerolls
  • 1 cup chopped onion
  • 1 medium head of cabbage
  • 1 pound ground beef
  • ½ cup cooked rice (white or brown)
  • 3/4 teaspoon salt
  • 1 can tomato sauce (16 ounces)
  • ½ cup beef broth
  • ½ teaspoon paprika
  • Sour cream for serving (optional)


  1. Preheat oven to 350 degrees.
  2. Spray a 13 x 9 inch pan with cooking spray.
  3. In a medium skillet heat the oil and add onion. Cook until onion is soft. Set aside to cool.
  4. Bring a large pot of salted water to a boil.
  5. Using a sharp knife, cut a circle around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After a few minutes a leaf will come loose.
  6. Use tongs to remove the leaf and place on paper towel to dry.
  7. Repeat this process until you have about 10 leaves.
  8. After leaves have cooled, remove the thick part of the rib from the bottom of the leaf.
  9. In a mixing bowl, combine the beef, cooled onion, rice and salt.
  10. With the stem side of the leaf facing you, place a small amount of beef mixture in the center of the leaf and fold the bottom edge over the mixture. Tuck in the sides and roll up into little packets.
  11. Place seam side down in baking dish.
  12. In a bowl, mix the tomato sauce, broth and paprika.
  13. Pour over cabbage rolls cover and bake for 1 hour.

**this recipe also called for ¼ cup of raisins to be added to the meat mixture, but I think raisins are gross, so I did not use them. If you like them, try it with the raisins for some added sweetness.