Stuffed Cabbage Rolls

  • 1/2 cup green olives ( optional)
  • 1/2 cup raisins ( optional )
  • 1½ cups + ⅓ cup tomato sauce
  • 1/2 cup light brown sugar
  • 4 tsp. red wine vinegar
  • 1 cup uncooked rice
  • salt & pepper to taste
  • 1/2 green bell pepper diced small
  • 1/2 cup whole kernel corn
  • 1 can  diced tomatoes
  • 3 tablespoons fresh parsley
  • ½ teaspoon dill weed ( optional)
  • 3 cloves garlic, minced
  • 2 small onions, grated
  • ½ lb ground beef
  • 1 lb ground pork or turkey
  • 1 head green cabbage


  • Boil cabbage leaves about 3 minutes or until soft. ( I core my cabbage before I place it in the water and then I gently peel the leaves off the head)
  • Preheat oven to 350 degrees.
  • Add beef, pork (or turkey), rice,  onions, bell pepper, corn,garlic & herbs to a large bowl. mix together well then add the diced tomatoes.
  • Mix tomato sauce, vinegar, brown sugar, raisins and olives in a bowl and then spread a very thin layer of the tomato sauce mixture in a 9×13 pan.
  • Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ⅓ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. I normally get about 12.
  • Pour sauce over the cabbage and cover tightly with foil. Bake 2 hours. Let cool 20 minutes before serving.


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