Cabbage Rolls Recipe
Cabbage Rolls Recipe photo by Taste of Home

Cabbage Rolls Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 4 servings


  • 4 large cabbage leaves
  • 1/4 pound ground beef
  • 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

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.


  1. 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.
  2. 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.
  3. 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.
Originally published as Cabbage Rolls in Reminisce Extra April 1997, p47

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Reviewed Jan. 17, 2013

"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 Oct. 24, 2012

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

Reviewed May. 9, 2010

"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 Dec. 12, 2009

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

Reviewed Mar. 21, 2009 Edited Jan. 17, 2013

"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"

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