Cabbage & Sausage Rolls

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“A tasty cabbage and sausage mixture wrapped up in refrigerator crescent roll dough. Quick and easy.”
8 Rolls

Ingredients Nutrition

  • 2 12 cups chopped cabbage (1/4 to 1/3 of a large head)
  • 12 cup chopped celery (4-6 stalks)
  • 14 cup chopped onion (about 1/2 medium onion)
  • 1 tablespoon oil
  • 1 lb kielbasa (I use turkey sausage)
  • 12 teaspoon pepper
  • 2 teaspoons garlic salt
  • 2 (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls (or crescent recipe creations)


  1. Preheat oven to 350 degrees.
  2. Cook cabbage, celery and onion in oil over med-high heat until cabbage softens.
  3. Cut Kielbasa (cut long strips first then slice) and add to cabbage mixture and continue to cook.
  4. Add pepper and garlic salt.
  5. Take cabbage mixture off of heat and allow to cool down.
  6. Unroll dough and divide up into rectangles (two triangles still connected) and pinch up seams. You should have 4 rectangles from each package making a total of 8 rectangles.
  7. Spoon 1/8th of cabbage and sausage mixture (try not to spoon excess liquid from the pan) onto each rectangle of dough.
  8. Pull corners up and pinch seams.
  9. Bake 15-18 minutes until brown (use a 375 degree oven if not using dark or non-stick cooking sheets).

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