Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Place cored cabbage head in an extra-large pot and cover with water. Bring to a boil.
Step 2
Cover and cook, rotating cabbage occasionally, until the leaves soften, loosen, and begin to fall off the head, 5 - 7 minutes. Remove pot from heat. Drain cabbage and set aside to cool.
Step 3
Meanwhile, in a large bowl, thoroughly mix filling ingredients. In a medium bowl, mix sauce ingredients.
Step 4
Gently remove 14 large leaves from cabbage head. (Refrigerate the rest for another use.)
Step 5
Lay one cabbage leaf on a dry surface and top with 2 heaping tbsp. filling. Spread out filling, fold in the sides of the cabbage, and roll up cabbage to enclose the filling.
Step 6
Spray the extra-large pot with nonstick spray, and place cabbage roll in the pot, seam side down. Repeat with remaining 13 leaves and filling, gently stacking the rolls in the pot.
Step 7
Cover cabbage rolls with prepared sauce. Cover the pot and set temperature to low. Cook for 1 hour, or until filling is cooked through.
Your folders
chabad.org
Your folders
foodnetwork.com
4.2
(243)
1 hours
Your folders
thepioneerwoman.com
Your folders
foodnetwork.com
3.5
(2)
1 hours
Your folders
foodnetwork.com
3.9
(8)
3 hours
Your folders
delish.com
4.0
(40)
Your folders
eatingwell.com
5.0
(2)
Your folders
allrecipes.com
4.5
(269)
1 hours, 30 minutes
Your folders
delish.com
4.6
(12)
Your folders
skinnytaste.com
4.9
(74)
90 minutes
Your folders
therecipecritic.com
4.8
(4)
25 minutes
Your folders
southernbite.com
5.0
(1)
35 minutes
Your folders
casserolecrissy.com
4.3
(107)
1 hours, 30 minutes
Your folders
theviewfromgreatisland.com
5.0
(24)
40 minutes
Your folders
sweetandsavorymeals.com
5.0
(4)
90 minutes
Your folders
jewishfoodsociety.org
Your folders
foodnetwork.com
5.0
(1)
10 minutes
Your folders
foodnetwork.com
4.7
(3)
1 hours
Your folders
allrecipes.com