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Cabbage Rolls

Total Time

Prep: 20 min. Bake: 1 hour

Makes

2 servings

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

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

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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