Karen’s Killer Fixin’s: Cabbage Rolls

Following_RecipeSMALLER   It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancywhich today is CABBAGE ROLLS!

I have kept an eye out for an easier (faster prep) version of this recipe but, have to admit, I keep coming back to this recipe when I’m in the mood for this fabulous comfort food. It’s just THAT good! The great thing about it is that it’s inexpensive and makes enough so there are leftovers. I can skip cooking until we finish them off.  If you love cabbage rolls, this is the recipe for you!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 116 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CABBAGE ROLLS
[Makes 12 rolls]

1 lb. ground beef
3 T. uncooked rice
1 grated onion
½ cup water
½ tsp. salt
12 large cabbage leaves
1 can (8 oz.) tomato sauce
4 T. vinegar
6 T. sugar

Combine meat, rice, onion, water, salt and pepper.  Boil cabbage leaves until tender.  Drain.  Divide meat into 12 equal parts.  Roll in cabbage leaf.  Place seam side down in baking dish.  Combine tomato sauce, vinegar, and sugar.  Pour over cabbage rolls.  Bake, covered, 325 degrees, 3 hours.  Baste rolls with sauce.

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2 Responses to Karen’s Killer Fixin’s: Cabbage Rolls

  1. Mari Collier says:

    Wonderful recipe, but alas I no longer have a family to cook for and I really don’t like left overs for three days. I did Tweet for you.

    • Karen Docter says:

      Thanks for stopping in and passing on the recipe, Mari! I really appreciate it. I haven’t made this recipe in quite a while now that it’s just me and my dear husband. But, I’ll have to make it one of these days just so I can eat it for several days. It’s been too long! 🙂

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