Farm Report

Stuffed Cabbage Rolls

Makes 4 servings


  • 8 medium to large cabbage leaves
  • 3/4 pound ground beef, pork, lamb, or bulk sausage
  • 1/2 cup chopped onion
  • 1 (7 1/2-ounce) can tomatoes, cut up
  • 1/3 cup long grain rice
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried basil, or dried oregano, crushed
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded American cheese (2 oz.)
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil, crushed


  1. Remove center veins from cabbage leaves, keeping each leaf in 1 piece. Immerse leaves, four at a time, into boiling water about 3 minutes or till limp. Drain well.
  2. In a skillet cook meat and onion till meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, uncooked rice, Worcestershire, basil, water, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup of the cheese.
  3. Place about 1/3 cup meat mixture on each cabbage leaf; fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in roll.
  4. Combine tomato sauce, sugar, and basil. Pour half of the tomato mixture into an 8 X 8 X 2 inch baking dish. Add cabbage rolls. Spoon remaining tomato mixture atop. Bake, covered, in a 350° oven for 25 to 30 minutes or till heated through. Sprinkle with remaining cheese.


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