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Classic Cabbage Rolls Recipe
Classic Cabbage Rolls Recipe photo by Taste of Home

Classic Cabbage Rolls Recipe

Read Reviews (32)
4.69 32
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Cook: 1-1/2 hours
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 1-1/2 hours
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Classic Cabbage Rolls in Taste of Home April/May 1999, p29

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.

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

Reviews for Classic Cabbage Rolls(32)

AVERAGE RATING
   (35)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 19, 2014

These were good, but my husband prefers them to be baked, like his mom makes. He doesn't care for them made in a skillet. But the sauce and filling is very good, and I'll use this recipe except I'll bake them.

MY REVIEW
Reviewed Mar. 13, 2014

Loved the cabbage role very tastey

MY REVIEW
Reviewed Nov. 2, 2013

I have have been using this recipe for years! My whole family loves it. We've even just begun to use the sauce as our recipe for marinara.

MY REVIEW
Reviewed Oct. 15, 2013

My Husband decided to make this and I was surprised on how good they tasted

MY REVIEW
Reviewed Sep. 30, 2013

I hated the fuss, too until I discovered that placing the head of cabbage in the freezer the night before will make the leaves soft and supple when you are ready to use them..

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