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Cabbage Rolls Recipe

Cabbage Rolls Recipe photo by Taste of Home

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SINCE our three daughters are now away from home, I cook just for the two of us. However, sometimes I like to prepare larger amounts while I'm in the kitchen so I can freeze some for later. These cabbage rolls make a hearty and tasty meal when accompanied by slices of old-fashioned rye bread. —Lucille Proctor Panguitch, Utah

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Cabbage Rolls Recipe

Prep: 20 min. Bake: 1 hour

Yield: 4 Servings

20 60 80

Ingredients

4 large cabbage leaves
1/4 pound ground beef
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With Johnsonville Italian Sausage.
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1/4 pound bulk pork sausage
1/4 cup chopped onion
1/2 cup cooked rice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 egg
1 cup tomato juice
2 tablespoons brown sugar, optional

Directions

In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside. Meanwhile, in a large skillet, brown the beef, sausage and onion over medium heat until meat is not longer pink; drain. Stir in rice, Worcestershire sauce, mustard and egg; mix well.
Spoon about 1/3 cup onto each cabbage leaf. Fold in sides and roll up leaf; place with seam side down in a greased 11-in. x 7-in. baking dish.
Pour juice over rolls; sprinkle with brown sugar if desired. Cover and bake at 350° for 50 minutes. Uncover and bake 10 minutes longer. Yield: 2 servings.

Nutritional Facts 1 serving (2 each) equals 357 calories, 20 g fat (7 g saturated fat), 164 mg cholesterol, 798 mg sodium, 22 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Cabbage Rolls in Reminisce Extra April 1997, p47

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Cabbage Rolls

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Reviewed on Jan. 17, 2013 by Flowerlady1944

Thank you TOH!!! I have used and copied down this recipe before. Somehow I lost it among all my recipe books and copied recipes. We are having this tonight. . .as I remembered where I originally got it. By the way, TOH also has a very good video on how to assemble. I am making two copies right now. We all need to eat more cabbage. . .this is an excellent way to get those good vitamins into our system. By the way, I will shred the rest of the cabbage for veggie soup and green salads!!

Reviewed on Oct. 24, 2012 by BarbAnderson

Comment: At top it says recipe serves 4 but at bottom it says, Serves 2.