Classic Cabbage Rolls Recipe

Classic Cabbage Rolls Recipe

  • 1 medium head cabbage, cored
  • 1 1/2 cups chopped onion, divided
  • 1 tablespoon butter
  • 2 (14.5 ounce) cans 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
  • 1/4 pound bulk Italian sausage
  • 1/2 cup V-8 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 saucepan, saute 1 cup onion in butter until tender. Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
  3. Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; 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. Cover and cook over medium-low heat for 1 hour. Add V-8 juice if desired.
  5. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.