(Cabbage pudding/Cabbage Meatloaf/Easy Cabbage Rolls)

Monday, October 7, 2019
2 Hours - 6 Servings - 0 Calories


1 Head Cabbage, Large. 2/3rds shredded, 1/3 cut into larger leaves
1 Leek, finely sliced
1 Onion, Large
3 Tablespoon Garlic, minced
3.5 Cup Vegetable Stock, or 2 Cans Swanson's Vegetable Stock (or cubes)
1.5 Pound Meatloaf Mix , can substitute with Ground Beef
0.75 Cup Rice
2 Eggs
1.5 Tablespoon Worcestersauce
2 Teaspoon Red Pepper Flakes
Salt and pepper to taste
Serve with Lingonberry Jam (optional)
Serve with whole young red potatoes (optional)


  • Prep: 30 Minutes
  • Cook: 1 Hour
  • Total: 2 Hours

1. Preheat oven to 350 degrees.

2. Boil Vegetable Stock in pot.

3. Put meat, eggs, Worcestersauce sauce, salt and pepper in bowel and set aside. 

4. Add onion and cabbage into pot, cook until tender, around 5 minutes. (May need to do in batches.) Drain cooked cabbage and onions as much as possible and put in separate in bowel.

5. Grease casserole dish.

6. Put liquid in bowel with rice and set aside. 

7. Heat butter and oil in pan. Once hot, start frying cabbage cabbage and onions, until golden brown but not burnt. Cook the first 1/3 of cabbage & onions and layer on bottom of dish. Cook second layer and add to meat mixture. Cook 3rd batch, turn off heat and keep in pan. 

8. Add rice and some broth to meat mixture. Mix eggs, rice, broth and seasonings until incorporated. 

8. Layer meat mixture on top of layer of cabbage. 

9. Layer remaining cabbage mixture on top of meat and add half remaining broth to dish. 

10. Put casserole dish in oven and bake until cooked and some liquid evaporated 1 to 1.5 hours. Check every 30 mins and add remaining broth half at a time, as long as liquid will fit.

Nutrition Info


* If substituting white rice with brown rice, cook with .75 cups water prior to starting this recipe.

The Leek is great, but it can be omitted if needed. 

You could make multiple layers of cabbage, it's best if the top layer has larger pieces of cabbage. 

When boiling and frying cabbage, I think it's best to cook it a 3rd at a time, with the last 3rd being the larger cut leaves, which will be the top layer. Not necessary - just a nice touch to the dish!

Serve with Lingonberry jam or ketchup with whole red baby potatoes as a side. 

This dish should be juicy. Serve with remaining broth/juice from casserole dish. 




My Mother-in-law, Inger Waks

Some good photos and ideas also from: 


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