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Cabbage Rolls

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Total Time:Prep: 20 min. Bake: 1 hour

By Taste Of Home Editorial Team

Recipe by Lucille Proctor, Panguitch, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2022

SINCE our three daughters are now away from home, I cook just for the two of us. However, sometimes I like to prepare larger amounts while I'm in the kitchen so I can freeze some for later. These cabbage rolls make a hearty and tasty meal when accompanied by slices of old-fashioned rye bread. —Lucille Proctor Panguitch, Utah

TEST KITCHEN APPROVED

Cabbage Rolls

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Yield:2 servings
Prep:20 min
Cook:1 hour
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Ingredients

  • 4 large cabbage leaves
  • 1/4 pound ground beef
  • 1/4 pound bulk pork sausage
  • 1/4 cup chopped onion
  • 1/2 cup cooked rice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 1 egg
  • 1 cup tomato juice
  • 2 tablespoons brown sugar, optional
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Directions

  1. In a large saucepan, cook the cabbage leaves in boiling water for 5 minutes; drain and set aside. Meanwhile, in a large skillet, brown the beef, sausage and onion over medium heat until meat is not longer pink; drain. Stir in rice, Worcestershire sauce, mustard and egg; mix well.
  2. Spoon about 1/3 cup onto each cabbage leaf. Fold in sides and roll up leaf; place with seam side down in a greased 11x7-in. baking dish.
  3. Pour juice over rolls; sprinkle with brown sugar if desired. Cover and bake at 350° for 50 minutes. Uncover and bake 10 minutes longer.

Nutrition Facts

2 each: 357 calories, 20g fat (7g saturated fat), 164mg cholesterol, 798mg sodium, 22g carbohydrate (8g sugars, 2g fiber), 21g protein.
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