Stuffed Cabbage Rolls

Recipe from

Oxmoor House


1 (15-ounce) can tomato sauce, divided
2 medium potatoes, cubed
2 large onions, cubed
2 eggs
3 cloves garlic
2 teaspoons salt
1 teaspoon pepper
2 1/2 pounds ground chuck
3 large heads of cabbage
2 (14 1/2-ounce) cans whole tomatoes, undrained
1 (28-ounce) jar apple butter
1/2 cup lemon juice
2 large onions, chopped
1 tablespoon sugar
1 tablespoon firmly packed brown sugar
2 teaspoons salt


Combine 3 tablespoons tomato sauce, potatoes, cubed onion, eggs, garlic, salt, and pepper in container of an electric blender. Process until well blended. Combine tomato mixture and meat in a large mixing bowl; mix well. Set aside.

Core cabbage, and set aside. Place heads in hot water to cover until leaves are easily separated. Remove leaves. Cook leaves in boiling salted water 5 to 8 minutes or until just tender; drain. Place about 1/4 cup meat mixture in center of each cabbage leaf; fold ends over, and tie with string. Shred remaining cabbage; place in bottom of a large Dutch oven. Place cabbage rolls on shredded cabbage.

Combine remaining ingredients; mix well. Pour over cabbage rolls. Cover; simmer 2 hours. Remove rolls; serve with sauce.