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Pork and Cabbage Rolls

 Pork and Cabbage Rolls
I received this recipe from my mother-in-law and made some adjustments. Because I'm allergic to tomatoes. I cover the rolls with chicken broth. Either way, they're fabulous!
6 ServingsPrep: 45 min. Bake: 1 hour


  • 1 medium head cabbage (3 pounds)
  • 1 pound ground pork
  • 1/2 pound Johnsonville® Smoked Sausage
  • 1 cup chopped onion
  • 2 cups cooked brown rice
  • 1/4 teaspoon pepper
  • 2 cups chicken broth or 2 cans (15 ounces each) seasoned tomato sauce


  • Remove core from the cabbage. Place cabbage in a large saucepan and
  • cover with water. Bring to a boil; boil until outer leaves loosen
  • from head. Remove cabbage; set softened leaves aside. Return cabbage
  • to boiling water to soften more leaves. Repeat until all leaves are
  • softened. Remove tough center stalk from each leaf. Set aside 12
  • large leaves for rolls. Coarsely chop enough of the remaining leaves
  • to measure 8 cups. Place chopped cabbage in an ungreased 13-in. x
  • 9-in. baking dish.
  • In a skillet over medium heat, cook pork, sausage and onion until
  • meat is no longer pink and onion is tender; drain. Stir in rice.
  • Place 1/2 cup meat mixture on each cabbage leaf. Fold in sides;
  • starting at an unfolded edge, roll up leaf completely to enclose
  • meat. Repeat with remaining meat and leaves.
  • Place rolls, seam side down, in the baking dish. Sprinkle with

2 of 2

Pork and Cabbage Rolls (continued)

Directions (continued)

  • pepper. Pour broth or tomato sauce over rolls. Cover and bake at
  • 325° for 1 to 1-1/4 hours. Yield: 6 servings.
Nutritional Facts: 1 serving (2 each) equals 443 calories, 24 g fat (8 g saturated fat), 82 mg cholesterol, 883 mg sodium, 30 g carbohydrate, 7 g fiber, 27 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer