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Jewish Cabbage Rolls

chef.austin's picture
  Cabbage leaves 12 Large
  Egg 1 , slightly beaten
  Milk 1⁄4 Cup (4 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Lean ground beef 1 Pound
  Uncooked rice 1⁄3 Cup (5.33 tbs)
  Canned tomato sauce 8 Ounce (1 Can)
  Brown sugar 1 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Worcestershire sauce 1 Teaspoon

1) In a large pot of boiling water, submerge the cabbage leaves and cook for about 3 min; drain well.
2) In a large bowl, mix the egg, milk, onion, salt, pepper, beef and rice; in the center of each cabbage leaf place about 3 tbsp of the meat mixture, fold and roll the ends over the meat mixture; place gently in the slow cooker.
3) In a small bowl, add the tomato sauce, brown sugar, lemon juice and Worcestershire sauce; mix well.
4) Pour the sauce over the cabbage rolls in the cooker; cook covered on LOW for about 6-7 hrs.
5) Top with the sauce and serve immediately on a nice dish.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Preparation Time: 
40 Minutes
Cook Time: 
360 Minutes
Ready In: 
400 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 971 Calories from Fat 119

% Daily Value*

Total Fat 14 g20.8%

Saturated Fat 5.1 g25.4%

Trans Fat 0 g

Cholesterol 119.3 mg39.8%

Sodium 1378 mg57.4%

Total Carbohydrates 179 g59.5%

Dietary Fiber 68.9 g275.6%

Sugars 94.1 g

Protein 62 g123.7%

Vitamin A 59.4% Vitamin C 1658.1%

Calcium 112.1% Iron 88.6%

*Based on a 2000 Calorie diet

Jewish Cabbage Rolls Recipe