Cabbage rolls

By Rodney Bowers
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Cabbage rolls

These cabbage rolls burst with flavours of ground pork and beef, vegetables, rice and a tomato-based sauce.



Cabbage rolls

  • 3 pounds ground meat (half pork, half beef medium ground)
  • 3 cups cooked brown rice
  • 2 eggs
  • 1 tablespoon garlic powder
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 sweet onion finely minced
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • Llarge outer leaves of one large cabbage


  • 4 cups puréed tomato
  • 2 cups diced tomatoes
  • 2 cups tomato juice
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar
  • 2 bay leaves
  • 1 teaspoon freshly ground nutmeg
  • Salt to taste


Cabbage rolls:

  1. Heat the olive oil in a large skillet. Add the diced onion and garlic and cook until soft and translucent. Mix the ground meat, cooked rice, egg, garlic powder , paprika and onion/garlic mix in a large bowl and Set aside.
  2. Carefully remove the outer leaves from the cabbage. Fill a large pot with salted water. It should taste like the sea. Bring the water to a boil. Add a few leaves at a time to soften them up – take them out and put into a large bowl of cold water.
  3. Take one leaf at a time and cut out the core. Take a handful of the meat mixture and start at the bottom of one of the cabbage leaves Fold the bottom of the leaf around the meat, fold in the sides and roll it up.
  4. Continue until you have used up all of the meat mixture and cabbage leaves.


  1. Make the sauce: add all things tomato, bay leaf, the sugar and vinegar to a saucepan and bring to a boil. Taste and adjust with salt to taste.
  2. For the cabbage rolls place into a freezer proof dish and add the sauce on top.
  3. To cook: Bake in a preheated 375 degrees Fahrenheit oven covered for 50 minutes or until cooked through. Uncover for the last ten minutes and leave in the oven to brown the top.


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