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Classic Cabbage Rolls Recipe

Classic Cabbage Rolls Recipe photo by Taste of Home

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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. —Beverly Zehner, McMinnville, Oregon

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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)
XKick-up the flavor
With Johnsonville Italian Sausage.
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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

Classic Cabbage Rolls

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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!

Reviewed on Feb. 22, 2011 by harv614

We did NOT like this at all! I wish I hadn't wasted an afternoon making them. I was looking through the Irish section when this popped up and I decided to try it... even though it's Soo not an Irish recipe! Cabbage rolls are Polish/Czech/Russian. You won't find brown sugar, Italian sausage/stewed tomatoes, ketchup or Worcestershire sauce in an authentic recipe... can't figure out how it got the name Classic! They are much healthier/tastier without all of the non-traditional ingredients. Some of us add sauerkraut and bacon to the recipe and our meat is a blend of ground beef and pork... use tomato sauce & juice and leave out all of the other stuff and you will have Classic Cabbage Rolls!

Reviewed on Oct. 16, 2010 by Val634

This recipe is great! Wouldn't change a thing.

Reviewed on Apr. 30, 2010 by nsfoster

This is simply the best Cabbage Roll recipe I have ever come across. I did not even need to make modifications to it. It reminds me of my Grandma's recipe from years ago. Love it!

Reviewed on Nov. 07, 2009 by tkarinas

My family loves cabbage rolls and this is so easy to make. I will be making it fairly often.

Reviewed on May. 04, 2009 by katie678678

serve sour cream with your cabbage rolls it is very good

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