Classic Cabbage Rolls

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“I believe I got this recipe in one of my "Tast of Home" cooking magazines. It is a really good recipe for cabbage rolls.”
2hrs 30mins

Ingredients Nutrition


  1. In a Dutch oven, boil cabbage for 10 minutes or until leaves are tender; drain.
  2. Rinse in cold water; drain.
  3. Remove 8 large outer leaves, set aside.
  4. In a large saucepan, saute 1 cup of the chopped onion in butter until tender.
  5. Add tomatoes,V8 juice, garlic, brown sugar and 1/2 tsp.
  6. of the salt.
  7. Simmer for approximately 15 minutes, stirring occasionally.
  8. Meanwhile, in a bowl, combine rice, catsup, worcestershire sauce, pepper and remaining onion and salt.
  9. Add beef and sausage; mix well.
  10. Place about 1/2 cup meat mixture on each leaf; fold in sides.
  11. Starting at an unfolded edge, roll up each leaf to completely enclose filling.
  12. Place seam side down in a skillet.
  13. Top with the sauce.
  14. Cover and cook over medium-low heat for 1 hour.
  15. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.

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