Country Cabbage Rolls Straight From A Mennonite Kitchen


  • 1 large savoy cabbage
  • 2 pounds lean ground beef
  • 2 medium to large onions
  • 2 tablespoons canola or Bertolli olive oil or even butter is fine
  • 1 cup white or brown rice.and 2 cups water
  • 3 Eggland’s Best eggs
  • 1 1/2 teaspoons Morton salt
  • 1 teaspoon pepper
  • 2 cans tomato soup
  • 2 small bottles (individual serving sizes) tomato juice or a vegetable cocktail like V8
  • 1 can or small carton chicken broth


Step 1: Put the cabbage in the freezer for 12 hours or overnight.

Step 2: When ready to prepare, remove from the fridge to thaw at room temperature.

Step 3: Cook the rice in a small saucepan or a microwave-safe dish, covered.

Step 4: Finely chop the onions. Sautee until golden brown. Set aside.

Step 5: Put the ground beef in a large bowl. Break the pieces apart and season with salt and pepper. Add in the eggs, sauteed onions, and rice. Using your hands, mix to combine.

Step 6: Cut the tough part of the cabbage closest to the core and remove the leaves.

Step 7: With cooking spray, grease a large casserole or two small casserole dishes.

Step 8: At the bottom of the leaf add 1/3 to 1/2 cup of meat mixture. Roll it up. Remember that the amount varies depending on the size of the cabbage leaf. Do this for the rest of the meat.

Step 9: Combine the tomato soup, juice, and broth in a large mixing bowl. Evenly pour the mixture over the cabbage rolls. Secure with foil or cover the lid.

Step 10: Place inside the oven and bake for 2 hours at 325 degrees.

Step 11: Remove from the oven and allow to cool on the counter. making sure to remove the foil or you’ll have bits and pieces of foil on the cabbage rolls.

Step 12: Serve or refrigerate with plastic wrap cover.

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