Welcome! If you're new here, you may want to subscribe for free updates via RSS or email. Thanks for visiting!
While the name of the recipe doesn’t sound like much, these hamburger stuffed cabbage rolls are so flavorful! Not only are they packed with flavor, but they are frugal to boot! A family of 5 should have no problems making these for $2, and have a few left over! Add some steamed veggies, and some homemade bread and you’ve got a meal (or two) around the $4 mark!
My husband was a skeptic at first, but he now requests these quite often! I would have to say that it rates right up there as one of our favorite frugal dishes.
I prefer to start the meat mix earlier in the day, and while it is cooking up I soften the cabbage leaves. I assemble everything before hand, place it in the refrigerator and pop it in the oven when I’m ready to make dinner. It’s easy!
Cabbage Rolls
12 cabbage leaves
1 pound ground beef
¾ cup-1 cup cooked brown rice
½ cup onion
salt and pepper to taste
garlic powder {just a dash, or two}
Brown hamburger, chopped onion and seasonings in a skillet. While hamburger is browning soften up the cabbage leaves. You can either steam them, or place them into a pot of hot water for just a minute or so. You don’t want them to be mushy, or overcooked. Just softened up enough to be bendable. Drain your hamburger and add in the cooked rice. {Tip: Leftover rice is perfect for this dish!}
When the cabbage is softened up, place about 2-3 Tbsp of the meat mixture in the center. Fold in the short sides in, and roll up. Place in a 9×13 baking dish.
Sauce:
1 can diced tomatoes; undrained
3 Tbsp sugar
2 Tbsp vinegar
2 Tbsp cornstarch mixed with ¼ cup cold water
Put the tomatoes, sugar and vinegar in a saucepot and bring to a light boil. {You can also add an 8 oz can of Tomato Sauce to stretch it and make it more tomato-y} Once it is at a boil, stir in the cornstarch/water and return to boil. Remove from heat when thickened, and pour over the cabbage rolls. {If making this dish before hand, you can also mix up the sauce just prior to baking.}
Cover with aluminum foil and place in a pre-heated 350° oven. Bake for 40-45 minutes.
This post is linked to:
{ 8 comments… read them below or add one }
I haven't made cabbage rolls on years. Sometimes we forget about our old favorites. My husband will be so pleased when I make this for him it's one of his favorites. THANKS!!! for the GREAT!!! and YUMMY!!! recipe. Geri
[Reply]
YUM! Going to have to try this one! Love anything frugal.:)
[Reply]
My mom is of Polish descent and made these a lot when I was growing up. They were always my favorite. They are called Golabki (pronounced go-womki). mmmm. Makes me hungry. I think I will make some now. I am an anonymous reader and enjoy your blog very much!!!
[Reply]
This sounds really yummy.
[Reply]
Thank you so much for this recipe! I have two heads of cabbage waiting to be picked (:( should have had 6 or more) and I planned on making stuffed cabbage and sauerkraut! I haven't found a good recipe, so thank you for sharing a tried n' true!
[Reply]
This is a traditional dish in my husband's family, but I haven't tried making it yet! Thanks for the recipe.
[Reply]
I've never made cabbage rolls, but I was just reading about them last night. Thanks for the recipe.
[Reply]
Of course, I JUST cut up a huge cabbage and steamed/froze the remainder from tonight's meal. Bad timing! I'd love to try these with some in-season cabbage; maybe I'll get a chance before everything is frozen!
I can’t believe it took me so long to get to your recipe. Thank you so much for joining the October Fest Carnival of Super Foods! This week’s theme is Un-Processed Foods, or things you could buy in the store but choose to make at home. Hope to see you back!
Katie
[Reply]