Simple banana treat that is deep-fried. I’ve never timed myself while cooking, so I don’t know how long it should take. I buy frozen lumpia wrappers from the Asian market nearby. The ice cream goes well with this, p.s.
| Prep Time: | 30 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 6 |
Ingredients
- 12 leaves cabbage
- 1 pound extra-lean ground beef
- 1 cup cooked white rice
- 1 egg, beaten
- ¼ cup milk
- ¼ cup minced onion
- 1 ¼ teaspoons salt
- 1 ¼ teaspoons ground black pepper
- 1 (8 ounce) can tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
Instructions
- Bring a large pot of water to a boil. Boil cabbage leaves for 2 minutes; drain.
- Combine ground beef, cooked rice, egg, milk, onion, salt, and pepper in a large bowl. Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent filling from falling out; arrange rolls in a single layer in the slow cooker.
- Mix tomato sauce, brown sugar, lemon juice, and Worcestershire sauce together in a small bowl until combined. Pour over cabbage rolls.
- Cover and cook on Low for 8 to 9 hours.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 4 g |
| Sodium | 748 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
It’s easy and delicious !! My husband and I say Thank You !!
I love this recipe! I froze the cabbage head so that I wouldn’t need to boil the leaves. I added a few spices of my own to the meat mixture and the sauce. I also doubled the sauce. I cooked them in my Instant dutch oven at 185 degrees for nine hous and they came out great!
it is very good and very, very easy to make
I have made this recipe at least a dozen times. I also use a hamburger and spicy sausage combo for that extra little kick. Freezing the cabbage makes the leaves so tender and easy to roll up when they defrost. I quadruple the sauce to have enough for the mashed potatoes to go with the rolls. My Polish husband says these are better than his Polish mom’s recipe. I can’t think of a better compliment than that! Definitely a keeper.
I hate it when someone starts their rating with ‘ I changed some ingredients…. ‘ but I had to out of necessity and it really wasn’t much of a change anyway. I used less brown sugar, diced, canned tomatoes instead of sauce and I probably didn’t use enough salt ( I am sensitive to salty foods)—that being said they turned out great! This recipe took some of the trepidation out of making cabbage rolls, so ‘Thanks for that BJ!’
Since you just want the cabbage leaves to wilt, just freeze the whole head overnight and thaw it in the morning. The leaves are all wilted, no cooking needed!
Not much of a cabbage fan, but this was delicious. I used a can of Ro-tel tomatoes instead of sauce (we like more spicey), and omitted the sugar. I also baked covered at 350 for 1 hour.
Flavor is good. Needed more sauce.
It’s a good tasting recipe, but I prefer to make it the way my mother made it. It was a bit sweet for my taste, using the Worcestershire sauce and brown sugar. I think it should be more savory with the a bit of the sugars developing from the onions being sweated. The cabbage is also sweet if a bit of the blanching water is added to the tomato sauce. Then salt, PAPRIKA, and some lite sprinkling of fresh herbs…even a little Italian seasoning works, or terragon and oregano. I’m not used to the lemon, but the acid does help to develop sugars when there is not sugar added. This recipe is good in a pinch.
Looked more like Rotel diced tomatoes instead of tomatoe sauce in photo of cabbage rolls. I used the Rotella and it was delicious. Better than any cabbage rolls I have made or eaten.
This was pretty good. I’m always up for trying food made differently. Still end up going back to our own. Try putting some sour krout,in your sauce it cooks I!
I followed the recipe for the most part, but added 1teaspoon of lemon juice and 1 tablespoon of brown sugar to the sauce. Loved it
All I did differently was to add 1t. Of oregano to stuffing mix. Have tried several cabbage roll recipes that I did not like but this one is a winner…finally!
I see why this recipe is so well-reviewed. We used ground turkey instead of ground beef and were worried it would be dry, but it was EXCELLENT. Like other reviewers, we opted for baking covered at 350 for an hour instead of the slow cooker. We also cored the cabbage head and boiled it, pulling each leaf off at a time. I thought this would be a drag but it was quite easy! Definitely will make again.
It’s very good. Only reason I gave it 4 stars was you should double the sauce, the lack of sauce caused the edges to stick and got kinda burnt, plus I like extra sauce. Other than than excellent.
Will make again. Just the right level of sweetness.
I make dinner for friends once a week and they all loved this one. I think I will be making it again when I need a great slow cooker meal in the future.
I always lived my mom’s cabbage rolls but she didn’t make them often so when my hubby said he too loved them, I went looking for a recipe. This one is really, really good. I followed the recipe with the only exception being that I used Swerve brown sugar replacement since we are both diabetic. He loved them, said they were just how he remembered when he was a kid. I am making them again in a few days but doubling the amount.
The recipe called for 1 1/4tsp of pepper, I used 3/4 teaspoon. Wow. It was still way too much. Pepper is all you can taste. Ironically, the tomato sauce was bland. I will stick to other recipes, this one is a bit of a disaster.
Delicious. I doubled and used 1 lb pork with the 1 lb beef. Double the sauce. Baked 350 1 -1/2 hour. I also steamed the cabbage to soften and loosen the leaved prior to stuffing. Could have used two heads since I double the recipe.
This is a really good recipe. I like the flexibility of making this dish using the crockpot. I did make a few minor changes just based on my family’s preferences. To the meat mixture, I added 1/2 lb of ground pork to the ground beef, 2 cloves of minced garlic, and reduced the black pepper to 1/2 teaspoon. The sauce is great as is, but I did double the recipe which was the perfect amount for us. Like others, I cored the cabbage head then dropped the whole thing in boiling water. The leaves cook a couple minutes, then fall off the head. Take them out as they cook and seperate from the head. I cut some of the thickness off the center spine of the leaf to make it easier to roll. Use about 1/4 cup of the meat mixture per leaf and roll them up. (To roll up, place the 1/4 cup of meat near the bottom of the leaf by the large spine. Roll the bottom of the leave over the meat, fold in the leaf on each side, then roll the whole thing over to the end of the leaf) By the time you’re done with the first few leaves, the next couple will be ready. Keep rolling a few at a time and you’re done before you know it. This time I even stuffed the small leaves which are the perfect size for our little ones to try. Use the rest of the small pieces to sprinkle over the top of the dish. Pour over all the sauce and let it cook in the crockpot for 9 hours. Thanks for a great recipe!