Sweet ‘N Tender Cabbage Rolls

Sweet ‘N Tender Cabbage Rolls

Submitted by Cheryl Kinman


  • 1 lg. head cabbage
  • 2 eggs beaten
  • 2 cups cooked long grain rice
  • 2 4 1/2 oz. jars sliced mushrooms, well drained
  • 1 small onion chopped
  • 2 tsp. salt
  • 1 tsp. dried parsley flakes
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. pepper
  • 2 lbs. lean ground beef
  • Sauce:
  • 2 8 oz. cans tomato sauce
  • 1/2 cup packed brown sugar
  • 2 Tbsp. lemon juice
  • 2 tsp. worcestershire sauce


  • Cook cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. In a large bowl, combine eggs, milk, rice, mushrooms, onion, and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup mixture on each cabbage leaf, overlap the cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling. Place seven rolls, seam side down in a 5-quart slow cooker. Combine sauce ingredients. Pour half the sauce over cabbage rolls in slow cooker. Top with remaining seven rolls and sauce. Cover and cook for 7-8 hours until meat thermometer reads 160 degrees.