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Miriam's cabbage rolls

These old-fashioned cabbage rolls are filled with seasoned beef and rice, then baked in a sweet and tangy tomato sauce.

Passed down through generations, this treasured family recipe holds a special place at the table.

Some recipes carry more than ingredients. These cabbage rolls belonged to Miriam, mother of Savour Calgary publisher Debbie Lambert and grandmother of local executive chef Amanda Lambert, who is sharing Miriam’s recipe with us.

Filled with beef and rice and simmered in a sweet and tangy tomato sauce, it’s the kind of family recipe that keeps someone at the table, even after they’re gone.

Miriam's cabbage rolls
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Miriam's Cabbage Rolls

A treasured family recipe for cabbage rolls filled with beef and rice and baked in Miriam’s sweet and tangy tomato sauce.

Ingredients

  • 1 large head cabbage
  • 1 egg
  • 1 large onion
  • 2 lbs ground beef, medium ground will result in more flavour from the additional fat, lean ground is lower in calories and fat
  • 1/2 cup rice, long grain white or basmati
  • 2 tsp salt
  • 1 tsp pepper
  • 1 796 ml can crushed tomatoes
  • 1/2 cup water
  • 2 lemons, juiced
  • 1 cup sugar

Instructions

  • Cut the heart out of cabbage and remove any outer wilted or brown leaves.
  • Place cabbage in a pot of boiling water and add enough water to cover the entire cabbage.
  • Boil for 5 minutes, remove cabbage from water and carefully separate the leaves.  Drain well between sheets of paper towel. 
  • Beat the egg in a medium-size bowl.
  • Peel and grate the onion.
  • Add the ground beef, egg, rice, grated onion, salt and pepper and mix well.
  • Lay out cabbage leaves, inside of leaf toward you, and spoon approximately 4 oz of the mixture onto each leaf. Form into a roll—you should get 10 rolls.
  • Mix crushed tomatoes, water, lemon juice and sugar together in a bowl.
  • Arrange rolls in a large pot on top of the stove and pour tomato mixture over them, making sure they are covered completely.
  • Cover pot tightly and cook for 2 hours at medium-low heat.
  • Remove pot from stove and place in 350 F degree oven, covered, and cook for an additional 2 hours. 
  • Serve with a sprig of parsley or dill and a side of sour cream or plain Greek yogurt.