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Classic Cabbage Rolls Recipe

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I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. They're terrific to share at gatherings with our children and grandchildren.

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Classic Cabbage Rolls Recipe

Prep: 30 min. Cook: 1-1/2 hours

Yield: 4 Servings

30 90 120

Ingredients

1 medium head cabbage
1-1/2 cups chopped onion, divided
1 tablespoon butter
2 cans (14-1/2 ounces each) Italian stewed tomatoes
4 garlic cloves, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1/4 pound bulk Italian sausage
1/2 cup V8 juice, optional

Directions

In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.
Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. Yield: 4 servings.

Nutritional Facts 1 serving (2 each) equals 499 calories, 21 g fat (8 g saturated fat), 85 mg cholesterol, 1,845 mg sodium, 49 g carbohydrate, 8 g fiber, 32 g protein.

Originally published as Classic Cabbage Rolls in Taste of Home April/May 1999, p29

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Classic Cabbage Rolls (20)

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Classic Cabbage Rolls

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Reviewed on Apr. 25, 2012 by jorilo

A keeper! Whole family loved it! The sauce is so tasty...even DH, who is not a tomato fan, loved this recipe...

Reviewed on Apr. 23, 2012 by dmm507

These were delicious! The sauce was very flavorful and everyone loved them! The prep time was longer than 30 minutes but definitely worth it. I will be making these again.

Reviewed on Jan. 28, 2012 by shawnnoblit

Absolutely delicious! My mom, who is a great cook ate them and said "these are the best cabbage rolls I've ever had". Enough said! Takes awhile to make but worth the effort. Once you've made them you realize they really aren't difficult. I use turkey sausage and no V8.

Reviewed on Jan. 28, 2012 by navywife01

i enjoyed cabbage rolls similar to this recipe when i was growing up this recipe hits close to home for me now its my family favorite

Reviewed on Jan. 22, 2012 by Conniejj35

Great recipe. My husband loved it! Really tasty with such simple ingredients. I didn't use the V8 juice.

Reviewed on Jan. 19, 2012 by kar52

This sounds good,but I never cook my rice first I just mix it in the meat mixture,need more sauce and longer cook time tho..

Reviewed on Jan. 02, 2012 by KirstenSt

This is a delicious recipe. Definitely will be making it again!

Reviewed on Oct. 15, 2011 by cindyost

The best, taste just like my Grandma's.

Reviewed on May. 02, 2011 by 491223

Delicious!

Reviewed on Mar. 13, 2011 by stevennicole

Hey harv614-they may not be classic by "old world" definition butI grew up on this type of recipe so maybe they can be called Classic American Cabbage Rolls! I liked them anyway. Please submit your Classic recipe-they sound delicious!

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