Cabbage rolls have always been a staple part of my life. As a kid, my mother would make them quite frequently. She would usually bake them in the oven but sometimes she made them in the slow cooker. My mom even has a cabbage roll casserole recipe. It is sort of like the unstuffed pepper recipe but with more cabbage. Anyway, the following recipe is for classic cabbage rolls and they are super easy to make.
My family refers to these cabbage rolls as “pigs in a blanket”. What do you call them? Apparently, there is much debate about this title haha!
Ingredients
1 medium head cabbage
1-1/2 cups chopped onion, divided
1 tablespoon Kerrygold butter
2 cans (14-1/2 ounces each) Italian stewed tomatoes
4 garlic cloves, minced
2 tablespoons Domino brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup Heinz ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound Jimmy Dean lean ground beef (90% lean)
1/4 pound bulk Italian sausage
1/2 cup V8 juice, optional
Instructions
In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. Yield: 4 servings.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve these cabbage rolls with freshly baked bread and butter.
I like the addition of Italian sausage. My husband who is now deceased loved these. He called them Golumpki I don’t know what language that is he was French and it isn’t French. I changed the name to Grumpies for the Grump because I would make these for him when he was in a bad mood. Makes them a found memory
Golumki, polist for stuffed cabbage.
Can these be made ahead of time, kept and fridge and warmed up when needed.