Cabbage Rolls

My favorite time of the year! GARDEN TIME!

Veggies from the garden are flowing which means it’s time for me to step out of my comfort zone and make some new recipes with the garden haul.

First up! A recipe to use up the cabbage and onions on hand. Cabbage rolls? Believe it or not, I’ve never made cabbage rolls. I used what ingredients I had on hand… {pretty basic, nothing fancy here}… and the rolls turned out fabulous.


  • 2 pounds ground beef (I used 3 pounds and it was way too much)
  • 1.5 cups whole grain rice
  • 3 small onions
  • 1 Tbsp minced garlic
  • Head of cabbage
  • 28 ounce can of tomatoes or tomato sauce
  • Salt and pepper to taste
  • {I’m sure you could flavor it up with more herbs/seasonings}

{Step 1} I added 2-3 small onions (diced) and one tablespoon of minced garlic to a skillet of olive oil (maybe a tablespoon of oil). Sauté until starting to soften.

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{Step 2} I microwaved a pouch of this rice/barley medley from Trader Joe’s. I’m not a huge rice (or grains for that matter) fan but I did have these pouches on hand and they worked out perrrrrfect for this. Microwaved until cooked, then added the pouch to the skillet and combined with onion/garlic.

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{Step 3} I added three pounds of ground beef to the rice/onion/garlic mixture. Three pounds was too much beef but Darrin had thawed three pounds worth… and that boy can eat. 🙂 Cook until brown and crumbled. I then added salt and pepper, to taste. Combine mixture thoroughly.

{Step 4} Cut out the cabbage core. Boil the cabbage until the leaves come off one by one.  Remove the head of cabbage from the boiling water and peel the soft leaves off the head of cabbage; then put the head of cabbage back into the pot of boiling water for a few minutes until a few other leaves soften and peel off; repeat until all of the cabbage leaves are soft and removed one by one.

{Step 5) Construct the rolls!! I placed each cabbage leaf on my cutting board and topped with 1-3 heaping spoonfulls of the meat mixture depending on the size of the leaf. Rolled them up and put into an 8×11 baking dish.

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{Step 6} I didn’t have tomato sauce or crushed tomatoes (like many of the recipes for cabbage rolls called for) but I did have diced tomatoes. I blended a 28 ounce can of diced tomatoes in my Vitamix and poured over the cabbage rolls. Salt and peppered the rolls before baking.

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{Step 7} Placed rolls in pre-heated oven (325 degrees) for 40 minutes.

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Even better on day two! 😉

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