Cabbage Rolls


  • 4 large heads cabbage
  • 6 pounds ground beef
  • 2 pounds mild sausage
  • 6 eggs
  • 3 cups raw rice
  • 2 cups finely chopped onions
  • 2 cups milk
  • 2 tablespoons salt
  • 2 teaspoons pepper
  • 2 (18 ounce) cans tomato paste
  • 4 cans tomato soup
  • 6 cans water
  • 2 tablespoons brown sugar


  1. Put cabbage heads in large pot. Add water and 2 tablespoons vinegar and cover. Cook until leaves can be separated. Cool.
  2. Combine all ingredients, except tomato paste, soup, water and sugar. Put large spoonful of mixture on cabbage leaf, then roll up. You may have to cut away a little of the hard stem on some cabbage leaves. Place in electric roaster such as a Nesco.
  3. Continue until all meat is used. Chop remaining cabbage over rolls.
  4. Combine remaining ingredients and pour over rolls.
  5. If you are using a regular roaster, place a layer of cabbage leaves on the bottom of the roaster to prevent sticking.
  6. Simmer at 150 degrees F for 8 hours.

Makes 80 rolls.

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