Stuffed Cabbage Rolls from Cleveland Kitchen

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Stuffed Cabbage Rolls

Cleveland Kitchen


1 large head of cabbage

1½ lb. ground beef

1½ lb. ground pork

1 large onion, diced

2 eggs

1½ cups rice

1tsp. black pepper

1tsp. salt

1 lb. smoked kielbasa

1 lb. sauerkraut

2 cans condensed tomato soup


Preheat oven to 325 degrees. Core cabbage, par boil, then remove each leaf when they’re soft & trim off hard cabbage vein.  Mix beef, pork, onion, eggs, rice and spices. Place 4oz. of mixture into cabbage leaf, fold edge inward and roll closed. Place rolls into 4” deep baking pan. Top each roll with 2” each piece of kielbasa and sauerkraut. Add tomato soup and water to cover rolls. Bake at 325 for 2 hours until 165 degrees.