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Cabbage Rolls (VRP 037)

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Front of the recipe card for Cabbage Rolls.

Cabbage Rolls

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Back of the recipe card for Cabbage Rolls.

There is a notation that the recipe was published in Country America in May 1990.

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Cabbage Rolls Recipe

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Cabbage Rolls Back

Cabbage Rolls


Cooked cabbage

  • 8 cups water
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon vinegar
  • 2 bay leaves
  • 1 head cabbage, cored


  • 1 8-ounce can tomato sauce
  • 1 cup beef broth
  • 1 tablespoon sugar
  • 1 tablespoon vinegar
  • ½ teaspoon ground cinnamon
  • 1 bay leaf


  • 1½ cups cooked rice
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon pepper
  • 2 pounds extra lean ground beef


  1. To cook cabbage, heat water, sugar, lemon juice, vinegar and leaves in a large kettle or Dutch oven to boiling.
  2. Add cabbage.
  3. Return to boiling; reduce heat.
  4. Simmer, covered, 10 minutes.
  5. Drain well.
  6. Cool cabbage.
  7. When cool enough to handle, carefully separate leaves.
  8. Meanwhile, for sauce, combine tomato sauce, beef broth, sugar, vinegar, cinnamon and bay leaf in a medium saucepan.
  9. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or to desired consistency.
  10. For filling, combine rice, sugar, salt, cinnamon and pepper.
  11. Add beef and mix well.
  12. Shape meat mixture into 12 small logs, and roll up in cabbage leaves, folding in sides of leaves to enclose filling.
  13. Place cabbage rolls in a 13x9x2-inch baking dish.
  14. Pour sauce over rolls.
  15. Bake, covered, in a 350°F oven 45 to 50 minutes or till meat is no longer pink. Makes 6 servings.

Cabbage Rolls

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