Cabbage Rolls
Cabbage rolls are a traditional Eastern European recipe that consist of cabbage leaves stuffed with a variety of fillings. Economical to make and a total crowd-pleaser, this tasty dish is one of our favorite comfort foods. Serve with a dollop of sour cream and a squeeze of fresh lemon, if you like.
PREP TIME
30 minutes
COOK TIME
1 hour / 30 mins
Ingredients
1 medium head cabbage
1-1/2 cups chopped white or yellow onion, divided
1 tablespoon butter
2 cans (14-1/2 ounces each) 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
1-1/2 cups chopped white or yellow onion, divided
1 tablespoon butter
2 cans (14-1/2 ounces each) 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
Directions
In a large pot, 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, sauté 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. Reduce heat to low; cook 20 minutes longer or until rolls are heated through.
In a large saucepan, sauté 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. Reduce heat to low; cook 20 minutes longer or until rolls are heated through.
Looking for inspiration? Try these recipes:
Mediterranean Couscous Salad
Roasted Pork Tenderloin with Onions
Turkish Stuffed Onions
