These delicious traditional stuffed cabbage rolls are made with ground sausage and ground beef with a sweet and tangy tomato sauce. They are one of our favorite comfort food recipes and perfect for the cold fall and winter months. I like to serve them with soft buttered pumpernickel bread and a light dessert like lemon pie.
Preparation:
Cook:
Level: Easy
Serves: 12
Ingredients
- 1 tbsp Olive oil
- ½ Medium onion, finely chopped
- 2 cloves minced garlic
- 1 box Tomato sauce
- 1 box Small diced tomatoes
- 1 tbsp Cider vinegar
- 1-½ tbsp brown sugar
- 1 Big-headed green cabbage
- ½ pound Minced pork sausage
- ½ pound Ground beef
- ½ Medium onion, finely chopped
- 2 cloves minced garlic
- 1 Egg
- ¾ cups Minute rice (or parboiled rice)
- 1 tbsp Dried parsley
- ½ teaspoon Paprika
Preparation
Bring a large pot of water to a boil. Add the whole head of cabbage and boil for 5 minutes. Remove to a colander to drain and cool. Once cooled, cut 1/2 inch off the stem end of the cabbage. Gently remove 12 leaves and cut off the tough rib from the end of the V-shaped stem.
In a large skillet, heat the olive oil over medium heat. Add onion and cook 2-3 minutes; stirring several times. Reduce the heat to low and add the garlic. Cook 1 minute, stirring constantly. Add tomato sauce, diced tomatoes, cider vinegar and brown sugar. Let simmer for 10 minutes.
Spread a thin layer of tomato sauce in a 9 x 13 inch pan. In a large bowl, combine ground pork sausage, ground beef, onion, garlic, egg, rice, parsley and paprika. Place about 1/3 cup of the meat mixture in the center of the cabbage roll. Tuck in the sides and roll tight. Place over the tomato sauce in a gratin dish. Repeat until all the cabbage rolls are done and in the casserole. Top with remaining tomato sauce.
Cover with foil. Bake in preheated 350 degree oven for 80-90 minutes
