Classic Cabbage Rolls Recipe

4.5 52 55
Classic Cabbage Rolls Recipe
Classic Cabbage Rolls Recipe photo by Taste of Home
Publisher Photo

Classic Cabbage Rolls Recipe

Read Reviews
4.5 52 55
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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/2 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/2 hours

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

Directions

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.
Originally published as Classic Cabbage Rolls in Taste of Home April/May 1999, p29

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  • 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
  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

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Reviews forClassic Cabbage Rolls

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2124arizona User ID: 845443 268502
Reviewed Jun. 26, 2017

"I love cabbage rolls and my Mom could make the best. This is the closest to my Moms. They're so good!!"

MY REVIEW
redhummert User ID: 4316524 259413
Reviewed Jan. 8, 2017

"Really delicious, thanks. My new standard recipe. OF COURSE there will be those who say they don't taste like Grandma's. Nothing tastes like Grandma's especially once she is gone because her love was in them. But as a Ukrainian girl, these are really tasty and good. I use wild rice and all beef to switch things up a bit."

MY REVIEW
schamberlain User ID: 8299832 245637
Reviewed Mar. 18, 2016

"These are truely amazing. First time made as directed, second time i used hot sausage, both were great"

MY REVIEW
dorren k User ID: 8480624 243378
Reviewed Feb. 7, 2016

"blah :(

not so much..."

MY REVIEW
Boxermom8 User ID: 7512392 242964
Reviewed Jan. 31, 2016

"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."

MY REVIEW
choward1 User ID: 8584377 242930
Reviewed Jan. 31, 2016

"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"

MY REVIEW
gloria krebsbach User ID: 1278838 242820
Reviewed Jan. 29, 2016

"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."

MY REVIEW
Fireflyx2 User ID: 8272167 241553
Reviewed Jan. 11, 2016

"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 REVIEW
reindeer1 User ID: 8650194 238811
Reviewed Dec. 6, 2015

"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!"

MY REVIEW
semoore User ID: 2098741 237383
Reviewed Nov. 15, 2015

"Entire family loved it made just how recipe was written."

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