Stuffed Cabbage Rolls

This is a recipe Mom and I came up with for stuffed cabbage rolls. We had 2 or 3 recipes and we don't have one we use regularly, so we took some here and some there from each recipe and made up our own. Turned out perfect and it was super easy. Enjoy! 

Stuffed Cabbage Rolls

By: Christi and Judy

12 leaves cabbage
2 cups instant rice, uncooked
2 eggs, beaten
1/2 cup milk
1/2 cup diced onion
2 lbs. ground beef 
2 1/2 tsp. salt
2 1/2 tsp. pepper
2 cans tomato sauce (8 ounce cans)
2 T brown sugar
2 T lemon juice
2 tsp. Worcestershire sauce


1.) Bring large pot of water to boil. Boil head of cabbage for 10 minutes- until leaves are softened, drain and let cool. Peel leaves of cabbage off carefully. Once you have all the leaves cut out the hard "rib" at the bottom of each leaf out by cutting a V shape. This will also help the leaves wrap around later. 


2.) In a large bowl combine rice, egg, milk, onion, beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, roll it up, tucking in the ends. Place rolls into a 9x13 pan. Continue until all ingredients are used, or the pan is full. 


3.) In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. 


Bake at 350 for 1 hour. Serve while hot!