Stuffed Cabbage “Krautwickel”

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  •      3 lbs    Ground Beef
  •  1/8 cup    dried minced Onions
  •      3 tsp    Instant Beef Bouillon
  •     ¼ tsp    Garlic powder
  •     ½ tsp    Black Pepper
  •      2 tsp    Salt
  •            2    Eggs
  •    2 cups    cooked Rice
  •    1 large    Head Cabbage
  •    3 cans    Tomato sauce


Take a stock pot and fill half way with water, bring to a boil. Cabbage leaves need to be softened before rolling, so remove the core and place the head in the water. Allow to cook until the leaves separate and soften.
Trim down the thick spine of the leaves.
Lay out a roaster with cabbage leaves (use small and damaged ones).
Thoroughly mix together the first 8 ingredients with a ½ cup of water.
Lay out a leaf, place some of the meat on the thinnest part, fold in the sides and roll it up.
Place in a roaster. Continue until all the meat is used up.
Pour the tomato sauce over the cabbage rolls and cover with extra cabbage leaves to prevent burning.
Bake covered at 350° for 1½-2 hours until meat is done. Replenish fluid with hot water if needed.
Check temperature with meat thermometer which should be above 170°F.

Makes about 20 cabbage rolls.

Tomato sauce could be substituted with Cream of Mushroom soup

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