Stuffed Cabbage Rolls




1 md. head cabbage, blanched
1 lb. ground chuck
1/2 sm. onion, chopped
1/2 sm. green pepper, chopped
1/4 cup rice
5 crackers, rolled
1/2 tsp. salt
Pepper, to taste
1 egg
1 can tomato sauce
1/2 cup water
1/2 tbsp. sugar


Clean, core, and boil cabbage until tender but not done. Mix together the water and the tomato sauce. Combine meat, onion, green pepper, rice, crackers, salt, pepper, and egg and 1/4 of the tomato sauce. Spoon mixture into leaves, roll and place in deep baking pan. Pour remaining juice over roils sprinkle with sugar and bake for 1 hour at 350°F.

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1 Recipe Reviews

Shannon McClintock

Shannon McClintock reviewed Stuffed Cabbage Rolls on December 4, 2000

I find using bacon to give extra flavour is better than beef and pork (ground) So bacon ground beef and onion is good try it you will enjoy it