• Cabbage Rolls



    1/2 kg


    4 cloves


    1 tbsp

    1 cup

    2 - 284 ml cans

    1 - 156 ml can

    1/2 cup

    1/4 cup


    each ground beef and ground pork

    each medium red onion and sweet onion chopped

    garlic chopped

    pepper to taste

    chopped fresh parsley

     uncooked brown rice

    Campbells tomato soup

    tomato paste

    Diana pepper corn bbq sauce

    red wine (or beef broth if preferred)



    1.  remove core of cabbage by cutting around the core and gradually removing all of it

    2.   place cabbage in a large pot of water and bring to a boil and as cabbage starts to soften remove the outer leaves

    3.   remove the hard spine running up the middle of the cabbage leaves

    4.   cook the rice for 30 minutes (you don’t want it to be completely cooked)

    5.   brown the onions and garlic in a frying pan

    6.   add meat and pepper to frying pan and cook until no longer pink

    7.   add parsley

    8.   combine soup, tomato paste, bbq sauce and wine in a bowl

    9. combine rice and meat mixture in another bowl

    10. spoon rice mixture into centre of cabbage leaf leaving enough cabbage to roll it up

    11. place a few cabbage leaves on the bottom of a casserole dish (a roasting pan works good) and pour a small amount of sauce over the leaves (to prevent the cabbage rolls from sticking the bottom of the pan and burning)

    12. roll up cabbage leaves with rice and meat mixture and place seam side down on top of the cabbage leaves

    13. if there is more than one layer place some of the sauce over the cabbage rolls before adding the next layer

    14. pour remaining sauce over the cabbage rolls

    15. cover and bake at 350 F for 2 hours basting every half hour