-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
-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.
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 kraut...it will not be the same!
Other Cabbage Roll
recipes on this site:
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
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
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