Sarasota's Stuffed Cabbage Rolls

Prep Time
Cook Time
1h 20m
Ready In

"This is such a nice dish. I consider it comfort food - something Mom and Grandma used to make. Now, you can make this in a baking/casserole dish; or even in the crock pot. Both work equally as well."

Original recipe yields 7 servings


  • Serving Size: 1 (538.8 g)
  • Calories 384.9
  • Total Fat - 14.6 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 102.2 mg
  • Sodium - 807.4 mg
  • Total Carbohydrate - 35.6 g
  • Dietary Fiber - 8.4 g
  • Sugars - 13.8 g
  • Protein - 29.6 g
  • Calcium - 139 mg
  • Iron - 5.3 mg
  • Vitamin C - 92.6 mg
  • Thiamin - 0.3 mg

Step 1

Cabbage ... There are many ways you can do this; but a large pot of salted boiling water is the easiest. Blanch the cabbage in a light boiling water until the leaves begin to pull away from the cabbage. I usually blanch the cabbage for about 5 minutes, remove and pull some of the leaves off. Then return the cabbage to the water another 5 minutes; remove again and pull off more leaves. Continue until you get 13-15 full leaves. I set them on a sheet pan to cool. Then, return the remaining cabbage to the pot and simmer another 5 minutes. Once it is slightly tender, remove to a dish to cool. The last of the cabbage I dice up and add to the bottom of the baking dish or crock pot.

Step 2

Beef ... Add the onion, egg, worcestershire, tomato sauce, allspice, parsley, oregano, salt, pepper, and rice to a bowl and mix well. Then add in the beef and mix until combined. Don't over mix - over mixing can cause the filling to be tough.

Step 3

Rolls ... Now, all your leaves will be different sizes, but don't worry; you will have some rolls that are bigger than others. Lay your leaf out flat and you will notice the hard middle stem. I cut a small V and the bottom, just to remove a bit of that end center stem. Then, add a heaping tablespoon to the center of the leaf. Again, each leaf will take a different amount. Then roll up like a burrito. Pull up the bottom, then tuck in the sides and roll. Secure with a toothpick.

Step 4

Casserole ... You can do this in a baking/casserole dish (which is what I normally use); but a crock pot also works very well. Remember that leftover piece of cabbage you boiled after the leafs were removed. Cut out the core and then chop up the rest. Add that along with the sliced onion to the bottom of the dish. Top with the cabbage rolls.

Step 5

Sauce ... In a small bowl, add the broth, tomato sauce, diced tomatoes, vinegar, brown sugar, and Italian seasoning. Mix well and pour over the cabbage rolls. Cover with foil and bake on the middle shelf in a 350 degree oven for 1 1/2-2 hours until the cabbage is tender Check after 1 1/2 hrs; the type of dish and how many rolls can alter the cooking time. If using a crock pot, 8 hours on low. Remember crock pot can also vary in cooking times; but I have found that 8 hours is pretty accurate. I always check after 6 hours to see how they are doing.

Step 6

Serve ... Mashed potatoes or noodles are my favorites; but just ENJOY!

Tips & Variations

No special items needed.



This is a very tasty dish. I served this at a dinner for friends & there was not one leftover. My side dish for these were two different salads. Only change I made was using fresh parsely from the garden. I did cook them in the crock pot due to the hot temp. here plus made them 2 days inadvance of serving. Thank you for posting Church.

review by:
(13 Aug 2012)