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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 May. 09, 2010 by bon74

This is a really good recipe I made for Mother's day. The only thing I think it needed was salt. Also I had no dijon mustard, so I used regular prepared mustard.

Reviewed on Dec. 12, 2009 by Stacey4

My entire family loved this recipe. The only change I made was using tomato soup instead of juice.

Reviewed on Mar. 21, 2009 by Flowerlady1944

Dear Lucille,

I made your recipe for Cabbage Rolls last night. I used brown basmati rice. My husband, who doesn't like cabbage, said that he would enjoy this dinner again. I totally agree! I also used low sodium tomato juice. You might check with TOH editors about using your recipe with my modifications for those who have type 2 diabetis. Splenda makes a brown sugar, or you could leave it off all together. Thanks for such a nutritious and fun-to-make recipe for dinner. Big Hugs!

Racella Sieberg

Weed, CA