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Skillet Cabbage Rolls

 Skillet Cabbage Rolls
This makes a hearty, one-dish meal that’s easy to prepare and attractive to serve. Prepare enough for seconds.
4 ServingsPrep: 25 min. Cook: 65 min.


  • 1 medium head cabbage
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 cup cooked long grain rice
  • 1 eggs, lightly beaten
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice


  • In a Dutch oven, cook cabbage in boiling water for 2-3 minutes or
  • just until leaves fall off head. Set aside 12 large leaves for rolls
  • (refrigerate remaining cabbage for another use). Cut out the thick
  • vein from the bottom of each reserved leaf, making a V-shaped cut.
  • In a large bowl, combine the beef, rice, egg, onion, salt, thyme and
  • pepper. Place 1/4 cup meat mixture on each cabbage leaf; overlap cut
  • ends of leaf. Fold in sides. Beginning from the cut end, roll up
  • completely to enclose filling.
  • Arrange cabbage rolls, seam side down, in a large skillet. Combine

2 of 2

Skillet Cabbage Rolls (continued)

Directions (continued)

  • the tomato sauce, brown sugar and lemon juice; pour over rolls.
  • Cover and cook over medium-low heat for 1 hour or until cabbage is
  • tender and a meat thermometer reads 160°. Uncover; cook 5
  • minutes longer or until sauce reaches desired consistency. Yield: 4
  • servings.
Nutritional Facts: 1 serving (3 each) equals 381 calories, 16 g fat (6 g saturated fat), 128 mg cholesterol, 963 mg sodium, 31 g carbohydrate, 6 g fiber, 29 g protein.