Prep 0 mins
Cook 0 mins
- 1 large head of cabbage, cored
- 1 tablespoon butter
- 2 medium onions, chopped
- 3⁄4 lb lean beef, ground
- 1⁄4 lb pork sausage, ground
- 1 cup white rice or 1 cup brown rice, cooked
- 1⁄2 teaspoon allspice
- 1 (28 ounce) can tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon salt
- 1⁄2 teaspoon garlic salt
- 1 teaspoon thyme
- to taste sour cream
- Preheat oven to 350.
- In a large pot, steam the cabbage for 10 minutes or until the leaves are softened enough to peel away.
- Cool and separate leaves, gently shake off moisture, and set aside. Melt butter in a skillet and saute onions until they are golden.
- Remove half the onions to a bowl containing the ground beef and pork sausage. Mix in the rice and allspice gently with your hands.
- To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, salt and seasonings.
- Simmer for 15 minutes.
- Place a small amount of meat mixture on each cabbage leaf.
- Fold leaf over to enclose meat and starting at the stem end, roll up.
- Place rolls, seam side down in a buttered baking dish.
- Cover with tomato mixture and bake, uncovered for 1 hour.
- Serve with sour cream.
I put my cabbage in the freezer and take it out the night before I make them, this saves a lot of time and moisture in the kitchen.
The recipe is great as a starter and it was easy to put together and thank you so much for sharing, I had no idea where to start :) I used fresh homegrown tomatoes, homegrown onions and added 4 Serrano peppers (we like it spicy) and 4 chopped cloves of garlic, turmeric, Italian seasoning, ground pepper. Also I added about 3/4 cup of uncooked rice to the meat mixture - baked for 45 minutes until nice and bubbly then put parmesan cheese on top - turned the oven off and let it sit for about 15 minutes - it was delicious and I appreciate you sharing!
My family loved this, and it was our first experience with stuffed cabbage rolls. Of course, I adapted the tomato portion of the sauce recipe to what I had, using a 23-oz. can of crushed tomatoes, and half a 4-oz. tube of SUN-DRIED tomato paste. The sauce was very flavorful, and yes, the filling itself, less so, but with some sauce in each bite, it didn't matter. Thank you!
P.S. When the hour of baking time had passed, I turned the oven off, busy with fresh green bean preparation, then ran out the door to pick the kids up. Result? An extra hour in a cooling-down oven, with no bad consequences. And I didn't have to reheat it when we were ready for dinner!