Stuffed Cabbage


Combine in a large bowl ground beef , minute rice , salt , pepper , garlic salt , and minced onion; mix well . Set aside . Core and Parboil cabbage , set aside to cool .Roll meat mixture in to small to med. sized balls depending on size of cabbage leaves ) then place in middle of cabbage leaves and roll the leaves up ; place in roaster seam side down. Layer with sliced cabbage , onions , and tomato soup . The pour cans of tomato juice over cabbage rolls so that the juice is even with the last layer. Bake at 350* for 2 to 3 hrs

Note: You can drain off some of the juice after it's done cooking and mix sour cream with it ( this is very tasty ) , then then re add to cabbage rolls.


  • 3 lb Ground beef
  • 1 1/2 cup Minute rice
  • Salt & pepper to taste
  • 2 tbl Garlic powder
  • 2 tbl Celery salt
  • 1/2 cup Minced onions
  • 3 med Heads of cabbage , cored and parboiled intil leaves are flexible
  • 6 lrg Onions
  • 1 can Tomato soup
  • 2 can Tomato juice, ( you may not use all the juice depending on the size of the batch you make )

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