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Cabbage Rolls

Cabbage Rolls
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
4 ServingsPrep: 20 min. Bake: 1 hour

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.
© Taste of Home 2013

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Cabbage Rolls (continued)

Nutrition 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.
© Taste of Home 2013