• Fresh Madison Market
  • University Square 703 University Ave, Madison, WI 53715
  • (608) 287-0000
  • Prep Time


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    An old-fashioned standby that includes ground beef, tomato sauce, rice and cabbage - just like how Grandma used to make!


    • 1 tsp salt
    • 1 large cabbage, cored
    • 1 (28 oz) can crushed tomatoes, not drained
    • 3 tbsp light brown sugar
    • 1 tbsp Worcestershire sauce
    • 1 tbsp lemon juice
    • 1 lb ground beef
    • 1 cup cooked rice, cooled
    • 1 small onion, chopped
    • 1 egg
    • 1/2 tsp black pepper


    1. Preheat oven to 350 degrees. Coat 9- x 13-inch baking dish with cooking spray.
    2. In large saucepan, bring 1 inch of water to boil over high heat. Place cabbage in water, cored-side down; cover pan, reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside.
    3. In medium bowl, combine tomatoes and their juice, brown sugar, Worcestershire sauce and lemon juice; mix well and set aside. In large bowl, combine ground beef, rice, onion, egg, salt, pepper, and 2 tablespoons tomato mixture; mix well.
    4. Place 1 cup tomato mixture in bottom of prepared baking dish. Peel a cabbage leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam-side down in baking dish; repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top of cabbage rolls and cover.
    5. Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.