Bea's Best Cabbage Rolls

Prep Time
1 12h
Cook Time
1h 30m
Ready In

"I make these once a year in big batches and freeze them. This recipe is for approximately 24 cabbage rolls. To cook, thaw as many as you would like, place the thawed cabbage rolls in a casserole dish and cover them with tomato juice and cook them covered for 1 hour in a 375 degrees then uncover and cook for another 30 minutes. These can also be made in the crock-pot."

Original recipe yields 24 servings


  • Serving Size: 1 (181.9 g)
  • Calories 239.3
  • Total Fat - 16.3 g
  • Saturated Fat - 6 g
  • Cholesterol - 54.4 mg
  • Sodium - 93.2 mg
  • Total Carbohydrate - 8.3 g
  • Dietary Fiber - 1.7 g
  • Sugars - 2.5 g
  • Protein - 14.1 g
  • Calcium - 33.9 mg
  • Iron - 1.3 mg
  • Vitamin C - 19.1 mg
  • Thiamin - 0.6 mg

Step 1

Bring cabbage to a boil in a large stockpot, removing leaves as they fall off into the water and are tender.

Step 2

Run under cold water and drain.

Step 3

Cut the thick membrane off back of each leaf.

Step 4

Meanwhile, mix the ground meat, onion soup mix, wine, garlic powder, allspice and the ground cloves together in a large heavy bottomed pot and cook over medium-high heat until meat is cooked through.

Step 5

Mix in the diced tomatoes and rice and allow cooling completely.

Step 6

To assemble the cabbage rolls, lay out leaves and add meat mixture in center of leaf, about 1 inch away from rolling edge, turn leaf sides over meat and roll; place these seam side down in a freezer bag in one layer and freeze.

Step 7

To cook, follow instructions in recipe intro.

Step 8


Tips & Variations

No special items needed.