Cabbage Rolls

Cabbage Rolls

  • 36 count Rhodes Frozen dinner rolls
  • 1 pound lean ground beef or sausage, ground pork, ground turkey
  • 1/2 medium head of cabbage - chopped
  • 1 large onion - chopped
  • Salt, pepper and garlic salt to taste


  1. In the morning, put the frozen bread rolls on a cookie sheet sprayed with Pam (you may need two cookie sheets).  It is okay that they bread balls touch but you don't want them packed together too much or they won't raise well.  Spray the top of the bread balls with Pam and cover with plastic wrap and put back into the refrigerator. 
  2. At the end of the day when you return, preheat the oven to 170 degrees and then shut it off.  Take the bread balls out of the refrigerator, remove the plastic wrap and put them in the oven covered with a damp cloth dish towel.  Leave them in there until the raise to about double their size - about an hour. 
  3. While the dough is raising, fry the meat and drain off all fat.  Chop the half head of cabbage and the onion and put in with the cooked meat mixing well.  Season to taste with salt, pepper and garlic salt.  Cook until the onion and cabbage are somewhat clear on the edges but not mushy.  Remove from the heat until the dough is ready.
  4. After the dough has raised, remove the dough and preheat the oven to 380 degrees.  For each cabbage roll, take a dough ball and stretch it to about the size of your hand being careful not to tear the bread.  Put a heaping tablespoon of the meat mixture in the middle, pulling the dough together on all sides to make the shape of a football.  Put the roll onto a cookie sheet sprayed with Pam - seam side down.  I can usually get a dozen to each cookie sheet.  You don't want the rolls to touch at all and you need to give them about an inch all the way around because they will raise some more while cooking. 
  5. Bake until golden brown - about 15-18 minutes.  After you remove the rolls from the oven, use a plastic sandwich bag like a glove and take a bit of butter and smear over the top of every roll.  Serve them piping hot - we always serve the rolls with soy sauce for a little extra flavor. 
  6. Refrigerate leftover rolls for an afterschool snack or lunch.  To reheat, microwave each roll for about 10 seconds.


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