Southern Style Stuffed Cabbage Rolls {Granny's Recipe}

1:39 AM


Southern Style Stuffed Cabbage Rolls are one of my favorite dishes my Mother handed down to me.  Her recipe is very simple to make using few ingredients that make for an inexpensive meal. They are made with hamburger, rice,  onions, and covered in a ketchup diced tomato sauce.

These Stuffed Cabbage Rolls make a perfect weeknight dish.  I served them with Spicy Pinto Beans, Hot Sweet Pepper Relish, Sauted Green Beans, and Onion Peppered Corn Muffins.  We had a delicious meal.  


Hope you can make some Cabbage Rolls real soon.  Enjoy!


Southern Style Stuffed Cabbage Rolls 
{by CookingwithK.net}

1 1/2 lbs. lean hamburger (85/15}
1 cup cooked white rice
1/4 cup dried onion flakes
1 teaspoon salt
1/2 teaspoon coarse ground pepper
2 teaspoons Montreal Grill Mate Steak Seasoning (my addition)
7 oz can tomato sauce
1 egg
12 cabbage leaves, softened in hot water (see note)
15 oz can diced tomatoes
1/2 cup ketchup

Preheat oven 375 degrees.  Spray a 13x9 baking dish with a non stick cooking spray; set aside.

In a large bowl, combine first 8 ingredients together until all ingredients are incorporated.  Lay 6 cabbage leave on baking sheet.  Fill each leaf with 1/4 cup of meat mixture.  Roll leaves around the meat mixture burrito style.

Lay cabbage rolls in prepared baking dish seam side down.  Prepare the remaining 6 cabbage leaves the same as before.

In a small bowl, mix diced tomatoes and ketchup together until smooth.  Spoon mixture over prepared cabbage rolls.

Bake for 1 hour or until meat is done .

Note:  I cut the end off at the stalk of the cabbage and drop the whole head of cabbage in a large pot of boiling water.  Leave it there for about 5 to 10 minutes…not long.  Lift the whole head of cabbage out of the water and drop it down in a large bowl (I use my kitchen sink) of cold water and when the cabbage is cool enough gently pull the cabbage leaves away from the head leaving them in the cold water until ready to use.  Some people put the head of cabbage in the freezer for an hour and then put it in the hot water, but I have never been successful with that method.



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Kay Little
Kay Little

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