- 4 large cabbage leaves
- 1/4 pound ground beef
- 1/4 pound bulk pork sausage
- 1/4 cup chopped onion
- 1/2 cup cooked rice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 egg
- 1 cup tomato juice
- 2 tablespoons brown sugar, optional
- In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside. In a medium skillet, brown beef, sausage and onion; drain. Stir in rice, Worcestershire sauce, mustard and egg; mix well. Spoon about 1/3 cup onto each cabbage leaf. Fold in sides and roll up leaf; place with seam side down in a greased 11-in. x 7-in. baking dish. Pour juice over rolls; sprinkle with brown sugar if desired. Cover and bake at 350° for 50 minutes. Uncover and bake 10 minutes longer. Yield: 2 servings.
Reviews forCabbage Rolls
"Thank you TOH!!! I have used and copied down this recipe before. Somehow I lost it among all my recipe books and copied recipes. We are having this tonight. . .as I remembered where I originally got it. By the way, TOH also has a very good video on how to assemble. I am making two copies right now. We all need to eat more cabbage. . .this is an excellent way to get those good vitamins into our system. By the way, I will shred the rest of the cabbage for veggie soup and green salads!!"
"Comment: At top it says recipe serves 4 but at bottom it says, Serves 2."
"This is a really good recipe I made for Mother's day. The only thing I think it needed was salt. Also I had no dijon mustard, so I used regular prepared mustard."
"My entire family loved this recipe. The only change I made was using tomato soup instead of juice."
"Dear Lucille,I made your recipe for Cabbage Rolls last night. I used brown basmati rice. My husband, who doesn't like cabbage, said that he would enjoy this dinner again. I totally agree! I also used low sodium tomato juice. You might check with TOH editors about using your recipe with my modifications for those who have type 2 diabetis. Splenda makes a brown sugar, or you could leave it off all together. Thanks for such a nutritious and fun-to-make recipe for dinner. Big Hugs!Racella SiebergWeed, CA"