Cabbage Rolls with Hamburger Filling in Tomato Sauce
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 48
  • 1 large sour cabbage
  • 2 lbs lean hamburger
  • 2 cups wild rice, cooked slightly underdone
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp garlic
  • 2 cans tomato soup
  • 1 cup water
  1. Preheat oven to 350 degrees F.
  2. Place cabbage in a sink of hot water for about 5 minutes.
  3. While the cabbage is soaking, mix the hamburger, spices and cooked wild rice together and set aside.
  4. Cut the stem out of the cabbage and unwrap some leaves. If they are large leaves, cut the leaf in half to make two cabbage rolls, smaller leaves will make 1 roll.
  5. Fill each leaf with hamburger filling, approximately 3 tbsp's, roll the edge over folding in the sides as you go until fully rolled. Once complete you should have a roll approximately 1½" thick and 3" long, give or take. Trying to make the rolls uniform in size, continue until the hamburger filling is gone.
  6. Fill a 9"X13" baking dish with cabbage rolls and 1 smaller baking dish for the extra rolls, cover with a single layer of leftover leaves laid out over the top to prevent drying out while cooking. Mix cans of tomato with 1 can of water then pour tomato sauce over the top just prior to cooking.
  7. Cook in the oven for 1 hour and 30 minutes covered with foil.
You can split fill aluminum freezer baking dishes, cover with cabbage leaves and pour tomato sauce evenly over dishes as mentioned above; just pull out to cook from frozen covered with foil for approximately 2 hours at 350 degrees F.
The leftover cabbage should be enough for the cabbage roll soup.
You may want to put a baking tray underneath for drips while cooking.
Recipe by This Lil Piglet at