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Classic Cabbage Rolls Recipe

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This recipe for Classic Cabbage Rolls is from The Owens Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium head cabbage, cored
1 1/2 cups chopped onion, divided
1 tbsp. butter
2 cans (14 1/2 oz each) Italian stewed tomatoes
4 garlic cloves, minced
2 tbsp brown sugar
1 1/2 tsp salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tbsp Worcestershire sauce
1/4 tsp pepper
1 lb lean ground beef
1/4 lb bulk Italian sausage
1/2 cup V-8 juice, optional
Directions:
Directions:
In a Dutch oven, cook cabbage in boiling water for 10 mins 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 saucepan, saute 1 cup onion in butter until tender. Add tomatoes, garlic, brown sugar and 1/2 tsp salt. Simmer for 15 mins, stirring occasionally. Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; 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 V-8 juice if desired. Reduce heat to low; cook 20 mins longer or until rolls are heated through and meat is no longer pink.
Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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