Prep Time: 30 mins | Cook Time: 4 hrs | Total Time: 4 1/2 hrs

I love these rolls so much! The combination of flavors is superb! Give it a try now and taste it yourself. Enjoy!


1 large size head cabbage (about 3–5 pounds)

1 pound ground beef (or 1 1/2 lbs if not using pork)

1/2 lb ground pork (omit if using all beef)

1 medium onion, chopped small

3 teaspoons minced garlic

1 teaspoon kosher salt

3/4 teaspoon ground black pepper

1 teaspoon parsley flakes

2 Eggs

1/4 c ketchup

2 tablespoons tomato paste

1 1/2 c cooked, cooled white rice

3 10.75 oz cans tomato soup (if using a deep dish pan with a 3” side use 4 cans)


Prep the cabbage:

Step 1: Place a large pot with salted water on the stove and turn the heat to high, then allow it to boil.

Step 2: Meanwhile, remove the core from the cabbage and put the head into the boiling water.

Step 3: Cover the pot and cook the cabbage for about 3 minutes or until the leaves fall apart.

Step 4: Place the cabbage in a bowl and allow it to cool.

Step 5: Cut the middle stem from each leaf. Make sure not to cut all the way through.

To Make the Meat Mixture:

Step 1: In a large mixing bowl, add the pork, rice, ground beef, garlic, eggs, onion, ketchup, parsley, tomato paste, salt, and pepper. Stir until well mixed.

Step 2: Add 2/3 of the can of tomato soup and stir until well blended.

To Assemble:

Step 1: Stuff each leaf with the meat mixture. Fold the sides of the leaf to make a cabbage roll. Repeat this method to the rest of the ingredients.

To Bake:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F …

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