Spicy Cabbage Rolls

Spicier than other cabbage rolls, these are a house favorite. One recipe serves 6 for two days. Tastes even better the 2nd day. May also use grape vine leaves instead of cabbage leaves - my favourite. You may store any leftovers in ziplock freezer bags for later. Perfect for make-ahead meals and well worth it!




Stuffing: ¾ lb. ground beef ¾ lb. ground pork ¾ lb. ground veal 2 medium onions, diced ½ cup cooked rice 2 eggs, beaten ½ teaspoon tarragon ½ teaspoon oregano 1 teaspoon hot pepper sauce 4 teaspoon worchestershire sauce Salt, pepper, garlic powder, celery powder Cabbage leaves, parboiled Sauce: 30 oz. crushed tomato, canned ½ cup ketchup ¼ cup white wine vinegar 2 tbls balsamic vinegar ¼ cup prepared mustard ¼ cup BBQ sauce ⅔ cup sugar cane, granular

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Place all SAUCE ingredients in a pot and simmer. Cut the stem from the cabbage then place whole cabbage, stem side down in about 3 inches of boiling water. Reduce heat to medium low until cabbage leaves can be easily removed. Laying the outer larger leaves flat on a cutting board, slice the outer vein flush with the leaf to ensure easy rolling when stuffed.
In a large bowl, mix all STUFFING ingredients together. Place some stuffing along the bottom of each leaf and roll (not too tightly). Tuck both ends into the roll with your finger.
Smear a couple of ladles of sauce over the bottom of the slow cooker. Place cabbage rolls on top of sauce then carefully pore the remaining sauce over the top so all rolls are covered in sauce. Cover and cook for about 11 hours. Serve with sour cream and hot French bread.