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8-10 cabbage leaves (depending on how large you want your rolls)
1 to 1 1/2 pounds ground beef
3/4 cup diced red or yellow onion (I used both)
2 large toes garlic - crushed
3/4 cup diced mushrooms
1 or 2 minced tomatillo (optional)
1/2 cup diced tomatos (optional)
2 eggs
12 ounces tomato juice


1. Preheat oven to 350 F. Mix all ingredients except cabbage leaves and tomato juice. Set aside.
2. Boil cabbage leaves for about 5 minutes. Remove from water and drain. When leaves are cool enough to handle, place a scoop of meat mixture in cabbage leaf. Fold top and bottom first, then fold over the sides. Place seam side down in buttered casserole dish.
3. Pour about 1/3 of the tomato juice over the rolls and bake for about 30 minutes. Remove rolls from oven and carefully pour off most of the fat. Pour the rest of the tomato juice over rolls and bake for an additional 20 to 30 minutes. During the last part of baking watch rolls to prevent burning on top. Cooking time is usually about 1 hour to 1 hr. 15 min. Remove from oven and spoon drippings over rolls. Let sit for at least 10 minutes before eating.
4. Other ingredients that might be good are chopped fresh tomatos, spinach or cilantro.