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  • 2/3 c water
  • 1/3 c uncooked white rice
  • 8 cabbage leaves
  • 1 lbs lean ground beef
  • ¼ c chopped onion
  • 1 egg, slightly beaten
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 1 (10.75 ounce) tomato sauce


  1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

  2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

  3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato sauce. Mix thoroughly.

  4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

  5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato sauce over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

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