CLASSIC CABBAGE ROLLS
I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. They're terrific to share at gatherings with our children and grandchildren. -Beverly Zehner, McMinnville, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 4 servings.
Number Of Ingredients 14
Steps:
- 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 8 large outer leaves (refrigerate remaining cabbage for another use); set aside. , In a large saucepan, saute 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 if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.
Nutrition Facts : Fat 21 g fat (8 g saturated fat), Cholesterol 85 mg cholesterol, Sodium 1,845 mg sodium, Carbohydrate 49 g carbohydrate, Fiber 8 g fiber, Protein 32 g protein.
CLASSIC CABBAGE ROLLS
I believe I got this recipe in one of my "Tast of Home" cooking magazines. It is a really good recipe for cabbage rolls.
Provided by ThatJodiGirl
Categories One Dish Meal
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
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