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Classic Cabbage Rolls

By: Taste of Home  
"This simple recipe results in cabbage rolls you'll be proud to serve to family or friends."

Rating: This weblink has been rated 80 times with an average star rating of 4.5 Read Reviews (81)

Rate/Review | 1,244 people have saved this

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 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)

Directions

  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.

Footnotes

  • © 2002 Reiman Media Group, Inc.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2005 by Dana 
I put them in a baking pan over a thin layer of sauerkraut, covered with the sauce and then... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by COOKINKIWI 
I used the slow cooker-4 hours-perfect. It's a fool-proof recipe because you can easily... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2004 by GDOMBY 
My husband really loved this recipe. It's a keeper. I cut down on the brown sugar. The next... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2003 by BGERTZ 
These are YUMMY. My husband loved them. I usually make them using tomato soup. This recipe is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2003 by KJGRABILL 
I don't think cabbage rolls are ever a quick to fix dinner, but this was quite simple. I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2003 by YMURRAY 
Cabbage rolls are not that quick and easy, but well worth it. Great recipe. Will use again. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2003 by KYJO 
This recipe was wonderful my family and I truly enjoyed this one. I did leave out the Italian... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2004 by faeriesmom 
Theese were great! I did have to make a few substitutions though. I did not have italian... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2004 by GLPATTON 
You can treat this as a baked dish and practically triple the recipe as follows: Increase... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2003 by SYDNEY380 
This was a really good recipe. Found I had too much meat mixture, but well worth making again ... MORE

 
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