Beazell's Cook Book

Cabbage Rolls

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Cabbage Rolls  




1 pound ground beef

1 head cabbage

2 cups of water to boil head of cabbage

1 small onion , finely chopped

1 small yellow bell pepper, finely chopped

1 garlic clove, minced

2- 3 tablespoons Beazell's Cajun Seasoning

2 tablespoons dried parsley

1/2 cup rice, cooked

1 cup tomato juice, divided into ½ cup portions

1/2 cup fire roasted diced tomatoes, drained

1/2 cup water



Preheat oven to 325 degrees F.

Cut out the hard core of the cabbage and place in a large Dutch oven (whole) with 2 cups of water. Sprinkle the water with Beazell's Cajun Seasoning.  Bring cabbage to a boil for about 5 minutes until softened.  Drain and allow to cool.

In another pan, brown your ground meat and drain fat.  Add your onion, bell pepper, garlic, Beazell's Cajun Seasoning and 1/2 cup of tomato juice.  Cook down for 5 – 7 minutes until onions are wilted. Add your rice and stir well.

Line a casserole dish with 2 – 3 cabbage leaves.  Then place a heaping tablespoon on an individual leaf of cabbage. Roll the edges inward and fold up tightly. Place each roll in the casserole dish on the leaves with the seam at the bottom.  Add remaining tomato juice, water and place diced tomatoes on top.  Sprinkle your dried parsley on the top. A sprinkle of Beazell's Cajun Seasoning on top won't hurt.

Cover the dish, bake at 325 degrees for 60 minutes.


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