Annette's Dutch Cabbage Rolls Recipe


Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Cabbage head1 Large
 Water2 Cup (32 tbs)
 Lean ground chuck1 Pound
 Uncooked quick cooking rice1 Cup (16 tbs) (Or Raw)
 Chopped onion2 Tablespoon
 Salt1⁄2 Teaspoon
 Canned sauerkraut16 Ounce, drained (1 Can)
 Tomato sauce8 Ounce (1 Can)

Nutrition Facts

Serving size

Calories 526 Calories from Fat 179

% Daily Value*

Total Fat 20 g30.5%

Saturated Fat 0.52 g2.6%

Trans Fat 0 g

Cholesterol 52.9 mg

Sodium 1056.4 mg44%

Total Carbohydrates 59 g19.6%

Dietary Fiber 12.1 g48.3%

Sugars 12.6 g

Protein 31 g61.1%

Vitamin A 12.1% Vitamin C 178.3%

Calcium 16.2% Iron 18.9%

*Based on a 2000 Calorie diet


1. Removing the core from the cabbage head, pull off about a dozen of the large outer leaves for stuffing and rinse in cold water.
2. From the base of each cabbage' leaf cut the heavy stem and in 2 cups of boiling water place leaves to soften.
3. Cover pan and turn off heat to let leaves steam.
4. To prepare the stuffing in a mixing bowl mix ground beef, rice, egg (optional), chopped onion and salt.
5. From the pot carefully remove cabbage leaves and put sauerkraut into the same water for a few minutes while stuffing the cabbage leaves.
6. In the center of each cabbage leaf place a heaping tablespoon of beef mixture, fold over half of leaf, tuck in both ends, roll up, enclosing the mixture and secure rolled leaf with toothpicks.
7. Removing sauerkraut from the hot water, place in a single layer in the bottom of a 2-quart casserole.
8. On the bed of sauerkraut place each roll, folded side down and pour in tomato sauce if desired.
9. Cover with a tight-fitting lid and cook over low heat for 1 hour such that cabbage rolls are firm.

10. Serve as desired.