Sunday, January 24, 2010

Cabbage Rolls Made Easy

  I love cabbage rolls. I really do.  What I hate is all the work involved in making them.  To say the least, they are time-consuming.  Well I found a great substitute last year from allrecipes and I thought I would share it with you.  What I love about this recipe is that its all the flavor without the hassle!
I am posting the recipe as written but I cook flying by the seat of my pants and this recipe really does need more seasoning. Lots more in my opinion. So don't be afraid to season  it up.  I use garlic, oregano, basil, and some red pepper flakes.  I also don't use canned tomato sauce. I substitute two pints of homemade diced tomato and green chile.  (Rotel works too)  This is also one of those recipes that you could add some of that  shredded zuccini you have in the freezer too.  It's also pretty food storage friendly as well.

  • 2 pounds ground beef
  • 1 cup chopped onion    (I added some dried bell pepper and dried celery  too)
  • 1 (29 ounce) can tomato sauce   (Here's where I substitute 2 pints of home made diced tomato & green chili)
  • 3 1/2 pounds chopped cabbage
  • 1 cup uncooked white rice
  • 1 teaspoon salt
  • 2 (14 ounce) cans beef broth
  • (Toss in extras here-  Garlic, basil, oregano and red pepper flakes are what I added)

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
  • In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes. 
 Ok that is the original recipe.  Now let me tell you first of all that this makes a TON of food.  No way it will fit in a 9x13 pan. A roasting pan or a second 9x13 pan will be needed.

I opted for an easier way.  I do it on top of the stove.  It doesn't take nearly as long (when the rice is done its ready) to make.
I've made this 3 times and it has come out great.  It is even better the next day.  It also freezes well.  I've frozen smaller packages for quick lunches too.


  1. I have been following your blog for a little while now and appreciate all your posts, especially the rants lol. The recipes and genious ways to store food are fantastic!

    My problem is when I eventually get out to my homestead, I don't think I will be that interested in doing all this kitchen stuff my self ( IE canning). Im a 42 year old male and need something simple and easy ways. I can build a world with a hammer and nails but not having to cook for myself for the last 20 some odd years, I am a fish out of water. Any suggestions?

  2. The recipe sounds pretty good Sci. :)Thanks for sharing.


  3. Thanks so much for the great recipe. I have three cabbages stored away just waiting to become something tasty. We will be trying your recipe here at Tramp's Camp! Tramp #2

  4. Will be trying this one. You are right...the original recipe would have been bland without the additional spices.

  5. Now this was a timely post in that I sent my daughter to the store today for some lettuce and she came back with a head of cabbage instead. Thanks for answering my question "What the hell do I do with this?" LOL

  6. Hiya's Fel- thanks for stopping by...

    Two Tramps- I hope you guys enjoy!

    <<<hands Cygnus a napkin

    Mama Bear- I did alot of fixing it up but now its a winter favorite around here for sure.

    Northwoods, thanks for stopping by. Lettuce for cabbage huh? lol

    OGT my friend, I'm not sure what to tell ya. You might be better off with canned food and a couple of can openers!

  7. LMAO, HE HE, I thought that was going to be the answer.