Stuffed Cabbage

No Recipe Photo Available

Yield: 25 cabbage rolls



  • 2 large heads green cabbage (about 2 lb each)
  • 3 lbs. ground chuck
  • 1/2 teaspoon salt
  • 3/4 teaspoons pepper
  • Garlic powder to taste
  • 1 large onion diced
  • 3 eggs well beaten
  • 1/2 cup catsup
  • 3 dinner rolls or 4 slices challah slightly stale and crumbled
  • 2 cups diced onions (for bottom of pan)
  • 2 bottles chili sauce
  • 12 ozjar of grape jelly


  1. Remove 2 or 3 inches of core from each cabbage and parboil cabbages until leaves are easily peeled.
  2. Mix next 8 ingredients together and place approximately 1/4 cup onto each cabbage leaf and roll up. Place cabbage rolls in baking pan, on top of a layer of diced onions. Fill in empty spaces with left over cabbage.
  3. Mix chili sauce and jelly in saucepan and heat on medium until jelly is dissolved. Pour over cabbage rolls.
  4. Cover pan tightly. Bake at 350° for 2 hours. Remove cover, baste and cook approximately another 30 minutes, basting occasionally.
Presented by: