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Classic Cabbage Rolls

Classic Cabbage Rolls

"This simple recipe results in cabbage rolls you'll be proud to serve to family or friends."
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Ingredients

servings
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Original recipe yields 4 servings

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Directions

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  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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Reviews

Read all reviews 68
  1. 82 Ratings

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Most helpful positive review

I put them in a baking pan over a thin layer of sauerkraut, covered with the sauce and then added the V8. Then I covered with foil and baked at 350 for an hour, removed the foil and baked anoth...

Most helpful critical review

My hubby loved this. He thought it was even better the next day. I thought it was waaay too sweet. I think I will use sausage next time.

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I put them in a baking pan over a thin layer of sauerkraut, covered with the sauce and then added the V8. Then I covered with foil and baked at 350 for an hour, removed the foil and baked anoth...

I used the slow cooker-4 hours-perfect. It's a fool-proof recipe because you can easily substitute some of the ingredients depending on what you have in the cupboard, ie: marinara sauce for th...

These are YUMMY. My husband loved them. I usually make them using tomato soup. This recipe is much better using the stewed tomatoes. Thanks for the great recipe.

My husband really loved this recipe. It's a keeper. I cut down on the brown sugar. The next time I will omit it entirely. It was just a little too sweet, but that didn't stop us from cleaning ou...

I don't think cabbage rolls are ever a quick to fix dinner, but this was quite simple. I used brown rice and pureed diced canned tomatoes for a more tangy sauce. It was great! I did cut a v-t...

This recipe was wonderful my family and I truly enjoyed this one. I did leave out the Italian sausage and the Italian stewed tomatoes I used regular stewed tomatoes instead and I also used minc...

Cabbage rolls are not that quick and easy, but well worth it. Great recipe. Will use again. Thanks!

You can treat this as a baked dish and practically triple the recipe as follows: Increase pork to a full pound and use 3/4 of the cabbage head, cutting the larger leaves in half. Cover and bak...

Theese were great! I did have to make a few substitutions though. I did not have italian stewed tomatoes so used diced tomatoes and added a little italian seasoning. I used brown rice instead...

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