Stuffed Cabbage Rolls

Preparation Time: 0 secs
Cooking Time: 0 secs
Category: Slow Cooking & Camp Oven



  • 500g minced beef
  • 1 small onion, roughly chopped
  • 1 cup cooked rice
  • 1 egg
  • salt and pepper to taste
  • 6 cabbage leaves, blanched for 1 min.
  • 2 cans chopped tomatoes
  • 1 cup beef stock
  • 2 teaspoons sugar


  • Step 1
  • Step 2Mix the beef, onion, rice, egg, salt and pepper together.
  • Step 3Trim the blanched cabbage leaves of the core and lay out flat as possible; stuff them with equal amounts of the meat mixture.
  • Step 4Then roll up overlapping the cut (where you took the core out)
  • Step 5Pack the rolls into the Camp Oven and top with 2 cans of chopped tomatoes mixed with the stock.
  • Step 6You can add some water so you have enough liquid to cover the rolls. Now sprinkle the sugar on top.
  • Step 7Simmer for 1 to 11/2 hours with the lid on.
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