Easy Beef-Stuffed Cabbage Rolls

This recipe is great made in quantity for a casual afternoon luncheon.

Serves: 6Hands-on: 30 minutesTotal: 2 hoursDifficulty: Easy


Serves: 6

Ingredients

  • 1 head cabbage
  • 3 lbs. lean ground beef
  • 2 tsp. salt
  • ¼ tsp. ground black pepper
  • 1 small onion, peeled and minced
  • 1 can (8 oz.) tomato sauce
  • 1 Tbsp. honey
  • ¼ cup cider vinegar
  • 1 can (8 oz.) tomato sauce

Directions

  • Make the cabbage rolls: Remove the core from the cabbage head, keeping the head whole. Bring a large pot of salted water to a boil and drop the cabbage in for 4 to 6 minutes. Pull off 12 whole leaves from the cabbage head. Separate the leaves and place them in a very large bowl. Return the water to a boil, then immediately cover the cabbage leaves with the boiled water. Let stand for 5 minutes. Drain well.
  • In a medium-size bowl, combine the beef, salt, pepper, onion, and tomato sauce; blend well.
  • Shape the meat mixture into 12 miniature loaf shapes. Place 1 loaf in the center of each cabbage leaf; roll up, folding in the sides. Place the rolls, seam side down, in a 10-inch sauté pan or skillet.
  • Combine all the sauce ingredients. Pour the sauce evenly over the cabbage rolls; bring to a boil, reduce heat to a simmer, and cover. Cook, basting often, for about 1 to 1½ hours.