Prep 30 mins
Cook 1 hr
I have adjusted and tweaked this recipe to make it truly my own. During the last part of cooking the sauce becomes thick and delicious. For the adventurous, add a dash of Louisiana hot sauce when serving.
- 1 -2 head cabbage
- 1 lb ground beef
- 1⁄2 lb ground pork
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 small onion, grated
- 1 cup shredded cabbage
- 1⁄2 green bell pepper, diced small
- 1⁄4 cup green onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons parsley, minced
- 1 small red potatoes, grated
- 2 eggs
- 1⁄2 cup raw rice
- 1 can tomato sauce
- 2 cans tomato sauce
- 1⁄4 cup brown sugar
- 1⁄4 cup lemon juice
- Blanch cabbage (s) for approximately 10 minutes.
- When cool enough to handle, separate into leaves.
- Combine meat, salt, pepper, rice, shredded cabbage, shredded potato, eggs, onions, bell pepper, garlic and parsley and small can of tomato sauce.
- Mix well.
- Place equal portions of meat mixture in center of each cabbage leaf, fold ends over, roll up and fasten with toothpicks.
- Add one tablespoon oil each to two large skillets and place cabbage rolls sided by side in skillets.
- To the two small cans of tomato sauce add the brown sugar and lemon juice and pour over cabbage rolls.
- Cover skillets and simmer for 30 minutes, basting occasionally.
- Uncover and continue cooking 30 minutes more, basting occasionally.
- Sauce will thicken and become a wonderful sauce that adheres to cabbage rolls.
- Dash of Louisiana hot sauce can be added to top of cabbage rolls for those that enjoy it.
I had never made cabbage rolls on top of the stove before. This worked out really good! The sausage in the filling gives a great flavor. Adding the chopped cabbage and potatoes to the filling made it extra nice. The sauce is especially yummy! Thanks for the recipe Jo Ann!
I made cabbage rolls for the first time today, and used this recipe. My boss and his wife, who are cabbage roll finatics, came over for supper and they loved them! My husband and I also found them very delicious! Served them with caesar salad and garlic bread, and raspberry trifle for dessert. Thanks so much for posting!
Taste better than my recipe for cabbage rolls. I like the fact that the potatoes hold the meat firmly, and it is savory, not too salty. I used canned tomato soup instead of tomato sauce, and potato flakes instead of a potato, what I already had in my pantry. Potato flakes is more convenient and less work. (tip) Also noticed using savoy cabbage is much faster/easier to prepare as it comes apart a lot easier then reg. cabbage.