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Classic Cabbage Rolls

 Classic Cabbage Rolls
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
4 ServingsPrep: 30 min. Cook: 1-1/2 hours


  • 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 Johnsonville® Mild Ground Italian Sausage
  • 1/2 cup V8 juice, optional


  • 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.

2 of 2

Classic Cabbage Rolls (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.