MENU
Listing 182 Recipes in 272 Categories

KELDON'S COOKERY


Simply Great Recipes
Tell us your Ingredient and we'll make you a Recipe

Advanced Recipe Search
Good Afternoon Apprentice
Log In
Forgot your password?
Create a Profile
Kosher Cabbage Rolls

Filed Under Main Dish
Find parent recipes Jewish Jewish
Shared by: Esther R.
Yields 8 Portions
Scale to Portions

2 pounds Ground beef
2 large lightly beaten Eggs
1/2 cup Rice
6 tablespoons Ketchup
1 large Cabbage
1 can crushed Tomatoes
1 can Tomato sauce
1/2 cup Brown sugar

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Difficult


Bake


30 Minutes


3 Hours


3 Hours 30 Minutes



This recipe has not been reviewed Add rating/review

Preheat oven to 350°F / Gas Mark 4

Combine ground beef, eggs, rice, ketchup and mix thoroughly.

Cut out the core of the cabbage and remove any damaged outer leaves. Immerse the cabbage in boiling water and remove leaves as they become loose.

Divide ground beef mixture equally on 16 cabbage leaves. Roll leaves loosely around meat mixture, allowing for expansion. Tuck in the ends as you roll. If you have any remaining cabbage, roughly chop it and place in the bottom of a large roaster or a Dutch oven, add cabbage rolls, seam side down.

Combine crushed tomatoes, tomato sauce and brown sugar. Pour this mixture over the cabbage rolls.

Bake at 350°F for about 3 hours. Cover for the first hour, then bake uncovered for the remaining 2 hours. Baste frequently.