These easy, tasty cabbage rolls are always a favorite! Ground beef and rice are used to stuff cabbage leaves, which are then simmered to perfection in a tangy tomato sauce. You can opt to cook them in the slow cooker or on the stovetop.

One piece of advice: The easiest way to prepare the cabbage leaves is to freeze the whole head. Put the head of cabbage in a food storage bag the night before and stick it in the freezer. In the morning, take it out and let it thaw. Cut the leaves away at the core. They will be somewhat wilted and flexible enough to roll. No pre-boiling is required when you use this method, and the leaves are less likely to tear as you remove them.

The sauce makes a flavorful “gravy” for mashed or boiled potatoes. If you like lots of tomato sauce to drizzle over your potatoes, double all of the sauce ingredients except for the diced tomatoes.

Along with potatoes, serve the cabbage rolls with steamed green beans or broccoli for a full, satisfying family dinner. Leftover cabbage rolls are even tastier the next day!


1 Head of Cabbage
3 Cups Tomato Juice
1 8oz. can tomato sauce
1 egg
1/2 C. uncooked brown or white rice
1 envelope Onion soup mix
1 lb. Ground Turkey or Extra Lean Ground Beef
1/3 Cup Parmesan Cheese

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