Justin Wilson Looking Back - Cabbage Roll a la Marie

Cook along with Justin Wilson’s Looking Back every Saturday at 4:30 pm ET on RFD-TV

Serves 4-6 people


  • 1 lb of ground meat
  • 1 cup of raw rice
  • 1 egg
  • 1 onion (chopped)
  • 1 clove of garlic (minced)
  • Cayenne pepper to taste
  • 1/4 cup of claret wine or dry red wine
  • 1 head cabbage
  • 1 8 oz can tomato sauce or 1 cup of ketchup
  • 1/2 can (4 oz) water


Mix the ground meat, rice, egg, onion, garlic, pepper, and wine together in a bowl.

Separate cabbage into leaves, trimming away all the tough part of the stem of each leaf. Place leaves in a pan of water to tenderize.

When soft, place a generous tablespoon of meat-rice mixture into each cabbage leaf and roll the edges of the leaf around it. The roll may be secured by a toothpick.

Put the rolls into a saucepan. Pour mixture of tomato sauce and water over the rolls.

Cook on low heat for 30-40 minutes.

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