Stuffed Cabbage Rolls

Yield: 12 to 14 servings
Recipe from Oxmoor House

More 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


  1. 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.
  2. 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.
  3. Combine remaining ingredients; mix well. Pour over cabbage rolls. Cover; simmer 2 hours. Remove rolls; serve with sauce.
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