Recipe of the Week
Courtesy of
Ted Augustyn


1 large cabbage
1 pound ground beef
1 pound ground pork
1 cup cooked rice
1 medium onion, chopped fine
2 eggs
1 teaspoon salt
2 teaspoons pepper
2 tablespoons butter


1 cup tomato sauce
2 tablespoons vinegar
1 tablespoons sugar
2 cups water


Prepare the sauce by combining all the ingredients in a saucepan and heating until all the sugar is dissolved. Set aside.

Remove the core from cabbage and scald the head in boiling water. Remove the leaves a few at a time as they wilt and let them cool on a plate. Cut out the hard part of the stem of each leaf leaving the soft wilted leaf part.

Saute the onion in butter slightly and combine with the meat, eggs, rice and seasonings. Spread each large leaf with a scant 1/4 cup of meat. Use less in smaller leaves. Wrap meat mixture inside of the cabbage leaves by folding up two opposite sides, then starting at an unwrapped end fold it up and wrap loosly to form a roll.. Place cabbage rolls in a deep baking pan. Cover with sauce.

Cover the pan with lid or heavy foil. Bake at 325 degrees for 2 to 2-1/2 hours. Check after about 90 minutes and add water if necessary.

Serve as is or with ketchup.

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