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Cabbage Rolls II

Submitted By: Lou Grubb
Serves: 12-16
Prep. Time: 2:20

1 med. head cabbage - cored
2 lbs. ground beef
2 onions - chopped
salt and pepper - to taste
2 cups cooked rice
minced garlic - to taste
15 oz. jar/can sauerkraut - drained
3 cans condensed tomato soup
3 soup cans filled with water

Ingredients at Firehouse Pantry

-Boil cabbage for 10 minutes.
-Separate into leaves and trim back the vein in each one.
-Place several leaves in the bottom of a 9" X 13" baking pan.
-Brown beef, onion, salt, and pepper.
-Combine browned beef and rice.
-Roll a small amount of beef and rice mixture into each cabbage leaf, tucking in the ends carefully to make a tight seal.
-Lay the rolls on top of the cabbage leaves in the pan.
-Sprinkle garlic over top, cover with sauerkraut, cover all with cabbage leaves, and pour tomato soup over top.
-Bake in 350 degree oven for 1 1/2 hours, or until tender when pricked with a fork.
-If the soup appears to be drying out while baking, pour a small amount of water on top.

Notes: This is an old Hungarian dish I learned 42 years ago. A wonderful, unique family favorite...and even those who do NOT like sauerkraut like this dish. Don't make it if you plan on leaving out the will not be the same!

Other Cabbage Roll recipes on this site: Cabbage Rolls I

(3) Visitor Comments:

  • I tried this recipe for cabbage rolls today. They were delicious and had a great amount of juice. The only thing I did differently was to mix beef, pork, onion, garlic and rice together without cooking it. I find it rolls up a lot easier. I also mixed a large tin of diced tomatoes along with the tomato soup I used (Campbell's soup) and the water. What a great taste. Thank you.

  • This is a great recipe...similar to the one I got from some folks of German descent. My original recipe calls for the addition of polish sausage sliced and placed on top of the rolls with tomato sauce and kraut on top. I too roll the meat uncooked and add a half of can of tomato sauce to the meat to keep it juicy. This is a great crowd pleaser. It even wins over those who claim to dislike sauerkraut.

  • I have made cabbage rolls for 40 years and the true Hungarian way is to use barley not rice and many different meats, veal, hamburger, ground turkey, chicken ground, ham ground, and for extra flavor put in a ham hock or two on the top of the sauerkraut and let the flavor cook down thru the cabbage rolls.

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