Total Time
1hr
Prep 30 mins
Cook 30 mins

Adding sausage to this recipe gives a boost in flavor. If you're doing a low carb diet, you'll appreciate the lack of any rice or bread in this recipe! I couldn't find what I was looking for, so came up with my own recipe. I hope you enjoy!

Ingredients Nutrition

Directions

  1. Core cabbage and place in boiling buttered water to soften; meanwhile, mix next 6 ingredients, along with 1/2 cup of the spaghetti sauce.
  2. Remove softened outside leaves from cabbage, and using a sharp knife, remove the stiff center ribs. (I usually remove several leaves at a time, then after those are rolled, I can remove several more.)
  3. Cut the cabbage leaf in half, and place a heaping tablespoon of meat mixture in to roll up, tucking in sides if need be.
  4. Place the roll in a large skillet that has a lid to fit, and continue production until all the meat mixture is used. *Leftover cabbage is great as is, or added to a soup, and the broth can be used as veggie stock.
  5. Sometimes a second, smaller pan is necessary to cook up the overflow of rolls.
  6. Cover cabbage rolls with the spaghetti sauce, and cook on medium, covered, for 30 minutes, or until meat is no longer pink.
  7. Sprinkle with shredded parmesan before serving.
  8. My only problem with this recipe is the sauce is SO good, I'm always tempted to get some bread to sop it up! So if you want to indulge, do. :).