- 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
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Classic Cabbage Rolls
"These are truely amazing. First time made as directed, second time i used hot sausage, both were great"
"blah :(not so much..."
"This is the best cabbage roll recipe that I have tried. Thank you! I used Italian seasoned turkey so very little fat. Served it with a dollop of sour cream on the side in the tomato sauce. Reminded me of meals in Lithuania."
"By far the most amazing cabbage rolls ever, I did add a can of tomato sauce to the sauce, also I cooked them in the oven for an hour at 325"
"Here is a prep hint that makes these seem almost effortless. Freeze the entire head of cabbage. Several days before, drain in a colander. The leaves will peel off like petals on a rose."
"Harv614. Finally someone who appreciates a truly classic cabbage roll! You make them as I do. Sauerkraut and tomatoe juice topping is what raises cabbage rolls to a whole new level of flavour?"
"My family loves these cabbage rolls!!! My only tweak is using sweet Italian sausage instead of just plain Italian sausage. I have served these to friends and they are always a huge hit!"
"Entire family loved it made just how recipe was written."
"This recipe is better than mine and I have made cabbage rolls for 45 years. I changed the stewed tomatoes for simple canned Italian diced tomatoes and 1/2 more cup of rice. I also used chorizo sausages instead of Italian sausages. The last change I made was I mixed in some of the sauce to the rice/meat mixture."
"Overall a decent recipe, but as far as "easy" I have found that NAPA cabbage is the key to making great cabbage rolls...no need to boil a head of cabbage..a simple blanch works and you get to use almost ALL of the cabbage leaves!!!"