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Nancy’s Cabbage Rolls


  • 1 large head of cabbage (2lb)
  • 4 lb ground beef  ( I mix ground sirloin and ground beef)
  • 1 cup of raw rice
  • 2 eggs (beat with a fork)
  • 2 cloves of garlic finely copped
  • 4 slices of bacon chopped fine (I freeze before chopping)
  • Salt
  • Pepper
  • ¾ cup bread crumbs (you may need to add more)
  • 24 oz of Tomato Juice
  • 16 oz of tomato sauce
  • 2 cans of tomato soup
  • 1 can of water



  1. Mix ground beef, rice, eggs, garlic, bacon, bread crumbs together and set aside.
  2. Mix tomato juice, tomato sauce, tomato soup, and water together and set aside.
  3. Put large pot onto stove and fill with water bring to a boil
  4. Cut core out of cabbage.
  5. When water is boiling drop whole cabbage head into pot.  Water should cover head. Let it sit for about 5 minutes.  Leaves should start to separate. Take the leaves off one by one and place on a cookie sheet until finished. Now you are ready to assemble the rolls.
  6. Cut the large vein without cutting through the leaf. (this makes rolling much easier)
  7. Put a portion of beef mixture into each leaf and roll. Tuck the sides in on the leaf as rolling.
  8. Put each rolled cabbage into a pan (I use a roasting pan).
  9. After all are rolled you cover with the sauce mixture.
  10. Cover with foil and put in oven
  11. Cook at 450 for one hour and then turn heat down to 350 and bake for an additional 90 minutes.