Classic Cabbage Rolls

Classic Cabbage Rolls

  • Prep Time: 30 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 4

    • About This Recipe

    “I believe I got this recipe in one of my “Tast of Home” cooking magazines. It is a really good recipe for cabbage rolls.”

    Ingredients

  • 1headcabbage( cored)
  • 1mediumonion( chopped)
  • 1tablespoonbutter
  • 2 (14 1/2 ounce) cans Italian stewed tomatoes
  • 2clovesgarlic( pressed)
  • 2tablespoonsbrown sugar
  • 1 1/2 teaspoonssalt( divided)
  • 1cuprice( cooked)
  • 1/4 cupcatsup
  • 1tablespoonWorcestershire sauce
  • 1/4 teaspoonpepper
  • 1lbground beef
  • 1/4 lbItalian sausage
  • 1/2 cupV8 vegetable juice

    • Directions

  • In a Dutch oven, boil cabbage for 10 minutes or until leaves are tender; drain.
  • Rinse in cold water; drain.
  • Remove 8 large outer leaves, set aside.
  • In a large saucepan, saute 1 cup of the chopped onion in butter until tender.
  • Add tomatoes,V8 juice, garlic, brown sugar and 1/2 tsp.
  • of the salt.
  • Simmer for approximately 15 minutes, stirring occasionally.
  • Meanwhile, in a bowl, combine rice, catsup, worcestershire sauce, pepper and remaining onion and salt.
  • Add beef and sausage; mix well.
  • Place about 1/2 cup meat mixture on each leaf; fold in sides.
  • Starting at an unfolded edge, roll up each 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.
  • Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.

    • Reviews

  • “These were really good.Cabbage rolls are one of my faves, and I went searching for just the right recipe.THis is it!I like the idea of using V8 rather than just tomatoe sauce, and the brown sugar, and worcestershire sauce give a nice flavor.Instructions may seem lengthy; but it’s actually fairly simple. The steps work well simultaneously.Cook time is long, but this is good for a sunday or long day dinner.”

  • “cabbage rolls are not meant to be spicy. it is a bland food.”

  • “I have made these twice now and plan on making them again tonight.(I don’t know how I missed reviewing them!)These are really good.Each time I have made them, I have used ground turkey instead of the ground beef, and skipped the sausage.Thanks for a great recipe!”

  • “These were the first cabbage rolls I had ever made and we loved them – my DH especially. I have to admit they are still the only ones I have ever made, but they are always welcome at our dinner table!Thanks for posting!: )”

  • “I usually like anything by “Taste of Home” but this just really didn’t do anything for us.The only change I made to the recipe was to cut it in half, when I did that I just couldn’t bring myself to opening a whole can of V8 juice right at that time for a 1/4 a cup so I substituted tomato soup.I wouldn’t think that would have made that much difference.The sauce was kind of bland and runny and the meat just didn’t have much flavor either.Worth a try but I think there may be some better Cabbage Roll recipe’s out there.Thanks!”

  • “These cabbage rolls were the best I have EVER had.The flavor was absolutely amazing.The only substitution I made was to swap out the V-8 juice for regular tomato sauce, just because that’s what I had on hand.While time consuming, these were well worth it!We will definitely be making these again.YUM!!!”

  • “These are the best cabbage rolls I have ever made or tasted.The meat is so tender and the V-8 juice gives it such zing!I love this recipe.Thanks, ThatJodiGirl for posting!”

  • “For my first ever taste of cabbage rolls, they were really good. 2 daughters didn’t care for them but everybody else thought they were great. Will make again. Thank you for sharing.”

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