Camp Fire Recipe: No Rolling Rolled Cabbage

My mother made the best cabbage rolls.  I can remember her carefully pulling the leaves off the cabbage and filling them with her wonderful meat mixture.  She would then roll them up and secure them with toothpicks before putting them in her pressure cooker to cook.  While the cabbage rolls were cooking, she would make her secret tomato sauce.  This sauce was simmered and by the time the cabbage rolls were done, the sauce was thick and spicy.  She would then ladle the sauce on the cabbage rolls as they were taken up. 

While my mom’s recipe is number one, the one below is one I came up with when I want the taste of rolled cabbage without the detail of rolling the cabbage leaves.   

Camp Fire Recipe:  No Rolling Rolled Cabbage


Liquid or spray oil

1 ¼ pound of ground meat such as ground beef or chicken

½ cup of bread crumbs, variety your choice

1 egg

½ teaspoon of salt

¼ teaspoon of ground black pepper

1 medium head of green cabbage

16 ounce can of cranberry sauce, jelled kind

5 gingersnap cookies

1 Tablespoon of fresh lemon juice

28 ounce jar of spaghetti sauce, variety your choice



  1. Build the fire to prepare the coals.
  2. Lightly grease a 12 inch Dutch oven with liquid or spray oil.
  3. In a medium sized bowl, combine ground meat, bread crumbs, egg, salt and pepper.  Mix. Shape into meatballs that are about the size of 1 tablespoon. 
  4. Coarsely shred the cabbage and place half of it in the bottom of a greased 12 inch Dutch oven.
  5. Put meatballs on top of the shredded cabbage.
  6. Spread the cranberry sauce over the meatballs.
  7. Crush the gingersnaps and sprinkle over the cranberry sauce.
  8. Sprinkle lemon juice over the surface and top with remaining cabbage.
  9. Top this last layer of cabbage with the tomato sauce.
  10. Place the lid on the 12 inch Dutch oven and move to a heat resistant surface.
  11. Arrange 12 prepared coals in a circle on a heat resistant surface. 
  12. Top with 12 inch Dutch oven.
  13. Place 24 prepared coals on the lid and cook for 45 minutes.
  14. After this time has passed, take the lid off carefully and stir.
  15. Place the lid back on and cook for another 15 minutes.