submitted by Sasa, Japan. Taken from: easybetterrecipes

A mixture of ground beef & rice is used to stuff cabbage rolls, which are cooked in tomato sauce, with a flour mixture on top.



 (Sir Oliver: this recipe uses quite alot of meat. You may find it helpful to stretch the meat with finely chopped onions, a bit more rice than the recipe calls for, other vegetables, etc.)


serves 6-7



• 1 large head cabbage
• 1 1/2 lbs ground beef
• 1 cup instant (Minute) rice
• 1 tsp onion powder
• 1 tsp salt
• dash of pepper
• 2 cans tomato sauce
• 1 Tbsp Crisco
• 1/2 cup flour
• 1 Tbsp vinegar
• 1 Tbsp sugar
• 1 cup hot water


Core cabbage and put in hot water to loosen leaves. Put ground beef in large bowl and stir in rice, salt, pepper and onion powder. When cabbage leaves are softened place about 2 tbsp ground beef mixture on each leaf and roll up. Separate the smaller center leaves and place these tiny leaves in a Dutch oven; layer the rolled cabbage on top of small leaves. Add tomato sauce and just enough water to barely cover rolls; cook for 2 hours. In a skillet melt Crisco and add flour. Stir until flour is browned; add vinegar, sugar, and hot water until mixture looks like mashed potatoes. Pour mixture over the cabbage rolls and cook 1 hour more.


When I increase the recipe to make these for a large crowd, I put them in an electric roaster set on 350 degrees.