Amt Ingredient
1 lbs Ground pork
1 lbs Ground beef
1 Onion, finely chopped
1 T Olive oil
1/2 C Rice
1/2 C Water
28 oz Tomato sauce
1/2 Lemon
dash Worcestershire sauce
1 sm Cabbage
pinch Salt, pepper


Prepping the cabbage

  1. In a stock pot, place a couple inches of water and bring to a hard simmer.
  2. Cut the bottom core out of the cabbage, place in the pot, and cover with a lid.
  3. As the leaves steam and soften, remove and let cool.

Preparing the filling

This recipe uses partially cooked rice as part of the filling, with the remaining cooking occurring during baking.

  1. Partially cook the rice:
    1. Put the rice and water in a saucepan.
    2. Bring to a boil, stir, then reduce to a simmer.
    3. Cook for 7-10 minutes, until water is absorbed.
    4. Remove from heat, fluff with a fork and allow to cool.
  2. In a frying pan, heat the olive oil over medium heat. Add onions and fry until translucent. Remove from heat and allow to cool.
  3. In a bowl combine pork, beef, onions, rice, 3-4 T of tomato sauce, a squeeze of lemon, a dash of worcestershire sauce, and season with salt and pepper.
  4. Mix to combine.

Preparing the cabbage rolls

Note, this recipe tends to make enough to fill a 9x13” and a 9x9” pan.

  1. In a bowl combine the remaining tomato sauce, a squeeze of lemon, and a dash of worcestershire sauce.
  2. In a baking pan pour a small amount of sauce to coat the bottom of the pan.
  3. For each leaf of cabbage, using a paring knife, pare away thick portion of stem.
  4. Take a handful of filling, compress into a ball, and wrap, and place in the pan.
  5. Repeat until the pan is filled.
  6. Pour remaining sauce over the cabbage rolls.

Cooking the cabbage rolls

  1. Pre-heat oven to 375F.
  2. Bake until the filling reaches 165F.