Cabbage Rolls


This is my adaptation of a recipe that came from a Jango cookbook but it apparently was Barbara Walters recipe  This recipe serves 15


  • 3 lbs lean ground chuck Beef, chuck, blade roast, separable lean and fat, trimmed to 1/2" fat, prime, cooked, braised
  • 2 tsp salt Salt, table
  • 3/4 tsp pepper Spices, pepper, black
  • 2 tsp celery salt Spices, celery salt
  • 1/2 cup ketchup Catsup
  • 1 tsp garlic powder Spices, garlic powder
  • 1 Tbs worstershire sauce
  • 2 large eggs Egg, whole, raw, fresh
  • 1/2 cup crushed soda crackers (unsalted) or bread crumbs
  • 2 heads green cabbages
  • 6 quarts boiling water Water, municipal
  • 3 cups chopped onions Onions, raw
  • SAUCE Sauce, Worcestershire
  • 2 cans tomato soup CAMPBELL Soup Company, CAMPBELL'S Red and White - Microwaveable Bowls, Creamy Tomato Soup
  • 1 cup ketchup Catsup
  • 1/2 cup prepared mustard Mustard, Dijon
  • 1 cup grape jelly


Step 1

Combine chuck, salt,pepper, celery salt, ketchup,garlic, worstershire sauce, eggs,and crushed crackers. Cut out hard centre core of cabbage; simmer in boiling water about 5 minutes leaves can be removed easily from the head. Remove enough leaves to accommodate amount of meat mixture. Use about 1/4 cup of meat mixture for each roll and wrap in cabbage leaves like package folding in the sides. Put chopped onions in a large baking dish. Place cabbage rolls on top . Combine the ingredients for the sauce in a small pot and slowly heat until jelly is melted. Pour over cabbage rolls. Bake at 375 F in covered dish for 2 hours. Remove cover and brush sauce over rolls and continue to bake for 30-40 minutes longer until sauce is thick and rolls are glazed


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