Free shipping on all U.S. orders $100+

Stuffed Cabbage Rolls

April 28, 2014


This has been one of the most popular recipes on my {former} cooking blog, so I thought I would re-post it here. 

My husband loves stuffed cabbage rolls.  He practically drools each time I make them.  What I found, however, was that all the recipes I came across had a sweet and sour flavor to them.  Neither of us were fans of that combination so I came up with my own.  Simple, straight-forward and delicious.


Stuffed Cabbage Rolls
Makes 8-10 rolls

8 - 10 medium to large cabbage leaves
1 pound ground beef or turkey, raw {if using beef, use lean beef - 90% works, so you don't have a pan full of fat after it's cooked}
1/3 c. chopped onion
1/2 c. chopped mushrooms (about 6 large button mushrooms)
1 1/2c. cooked rice (use a little more or less depending if you want it more dry or more moist)
1 c. shredded cheese, divided (cheddar, colby or monterey jack all work well)
1 - 15oz can tomato sauce
Salt and pepper to taste

Preheat oven to 350 degrees Fahrenheit.

Remove the center veins from the cabbage leaves by cutting them out in a "V" shape and leaving the leaf whole.  Immerse the leaves, 4 at a time, into boiling water for 3-5 minutes, or until limp.  Drain well.

In a large bowl, mix ground beef, onion, mushrooms, 1/2 cup of the shredded cheese and 1/4 cup of the tomato sauce.  Add salt and pepper to taste.  Add cooked rice, 1/2 cup at a time, until the mixture holds together well.

Roll into balls, slightly larger than golf balls, using about 1/3 cup of the mixture, and place each ball on a cabbage leaf.  Fold in the sides and, starting at an unfolded edge, carefully roll up each leaf, making sure the folded sides are still folded into the roll.

Pour 1/4 cup of the tomato sauce in the bottom of a 13"x9" baking pan, tipping the pan to ensure even coverage.  Lay each roll in the baking pan, seam side down, and pour remaining tomato sauce over the rolls.  Sprinkle with remaining cheese and cover pan with foil.

Bake covered for 30 minutes then carefully uncover and bake an additional 15 minutes.  Allow to cool 10 minutes before serving.

*Sharing at Thank Goodness It's Monday Blog Hop*





Also in Life At Cobble Hill Farm

Wishing You and Your Families A Happy Thanksgiving!

November 23, 2017


View full article →

Pumpkin Cream Cheese Quick Bread

November 07, 2017


It's pumpkin season and this may be a perfect way to put it to good use.  This bread is light on pumpkin flavor but super moist and extremely delicious.  You can also freeze pumpkin puree measured into 1 c. containers to make this throughout the winter.  


I have not yet attempted a vegan version of this.  If I get brave I'll let you know......  Be careful not to over bake it.


Pumpkin Cream Cheese...

View full article →

Fall Is Almost Over?

October 24, 2017



Is it possible that fall is almost over? Temp's here are in the upper 60's and low 70's so you'd never know that it's the end of October. This just doesn't usually happen! Even the leaf peepers were likely disappointed this year........it was so warm that the leaves just kind of crumbled off of the trees. Although they were pretty, there didn't seem to be the same brilliance of color that is...

View full article →

We're so happy you're here!

We'd love for you to sign up for our newsletter where we send occasional new product alerts, discount codes and farm happenings.  And maybe an occasional chicken or goat hug....