Stuffed Cabbages Rolls


  • 1 head of cabbage – you want 8-12 cabbage leaves – blanched
  • 1-2 pounds ground beef
  • 3/4 cup finely diced onions
  • 1/2 cup finely diced bell peppers
  • 1/4 cup chopped fresh parsley or 2 tsp. dried parsley
  • 1/2 tsp. garlic powder

salt and black pepper

  • 1/2 cup bread or panko crumbs mixed with 1-2 tbsp. milk – let rest for 5 minutes
  • 1 egg
  • 1 cup cooked rice
  • EVOO for cooking onions and bell peppers
  • Saute onions, bell peppers, salt and pepper until soft, remove from heat and cool.
  • In a large bowl mix ground beef, cooked vegetable mixture, panko crumb/milk mixture, cooked rice, egg, parsley, salt, black pepper and garlic powder.


  • 1 – 28oz can tomato sauce
  • 2 tbsp. brown sugar
  • 3 tbsp. red wine vinegar
  • 1 tbsp. Worcestershire sauce
  1. Remove rib from blanched cabbage leaves. Spoon a couple tablespoons or so of meat mixture
  2. on the rib end of the cabbage leaf. Roll, tuck in sides and continue to roll to end.Place a little of the sauce on bottom of baking dish.
  3. Place cabbage rolls seam side down.
  4. Pour remaining sauce on top of the cabbage rolls.
  5. Cover with foil and bake at 350 degrees F for one hour.
  6. Enjoy.