Fruit & Vegetable Recipes I by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 10 – 12



  1. Steam cabbage leaves 5 to 10 minutes or until stalk is fork tender; drain and dry.
  2. Melt butter in skillet and sauté cabbage, mushrooms and onion; drain, pressing out as much moisture as possible.
  3. Combine cottage cheese, eggs and parsley with cabbage mixture.
  4. Spoon cabbage filling onto center of cabbage leaves; fold up sides of leaves first, then roll from one end to the other, securing loose end with wooden pick.
  5. Place cabbage rolls in a 13x9x2-inch casserole dish.
  6. Combine tomato sauce, basil, sugar and garlic powder and pour over cabbage rolls.
  7. Cover and bake at 375 °F for 30 minutes.
  8. Remove cover, sprinkle with cheese and bake 5 minutes more.
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