Lauren's Cabbage Rolls


  1. 1 head cabbage
  2. 1 lb lean hamburger meat
  3. 2 lemons
  4. Tomato juice or tomato sauce
  5. 2 tbsp worcestershire sauce
  6. 1 (14.5 oz) can petite diced tomatoes
  7. 1/2 cup parmesan cheese
  8. Toothpicks
  9. For the cabbage boil
  10. 2 cups water
  11. 1 juice from lemon squeezed and thrown in pot
  12. 1 tsp nutmeg
  13. 1 tsp ground giner
  14. 1 tsp ground cloves
  15. 1/2 tsp kosher salt
  16. Cabbage Stuffing
  17. 1 lb lean raw meat
  18. 1 medium white onion finely chopped
  19. 1 (14.5 oz) can petite diced tomatoes
  20. 4 garlic cloves minced
  21. 1 tsp ground ginger
  22. 1/2 tsp ground cloves
  23. 1/2 twp ground nutmeg
  24. 1 tbsp worcestershire sauce
  25. 1/2 tbsp Italian seasoning
  26. 1/2 tsp smoked paprika
  27. 1/2 tsp kosher salt


  1. In a large pot start your cabbage boil. Let boil for 30 minutes. You just want the leaves soft enough to pull off stem.

  2. Do not drain your cabbage water or pull out lemons! Pull cabbage out of pot onto a plate. Let cool.

  3. Begin pulling your leaves off the stem.

  4. Lay leaf down on flat surface and fill with the meat mixture. You can either fill them small of fill them big. I do medium. Now, roll them up like a burrito. Stick a couple tooth picks in it and make sure it doesn’t un roll.

  5. In your cabbage boil pot, add tomato juice or sauce. Toss in your cabbage rolls. Make sure it’s on medium heat.

  6. Add remaining meat and cabbage to pot (if you want.) Squirt lemon juice from half a lemon in pot. Boil covered for 2 hrs. Sprinkle some garlic powder on the top of the cabbage and add more worcestershire sauce if you want. Add parmesan to the top. Enjoy!

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