Description
Simple tasty stuffed cabbage rolls made with ground beef, sweet Italian sausage, and rice, stuffed and rolled up in big softened cabbage leaves. A stuffed cabbage rolls recipe you’ll truly love.
Ingredients
- 1 Large Head of Cabbage
- 1 Lb Ground Beef
- 1/2 Lb Sweet Italian sausage
- 1/3 Cup Yellow Onions, finely chopped
- 2 Tbs Green Bell Peppers, finely chopped
- 1/2 Cup Success 10-Minute White Rice
- 1 Large Egg
- 1 Tbs Butter
- 1/4 Cup Whole Milk
- 1/4 Cup Plain Breadcrumbs
- 2–1/2 Cups Traditional Tomato Sauce
- 1 Tsp Worcestershire sauce
- 1 Tbs Brown Sugar
- 2 Tsp Seasoning Salt
- 1 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1/2 Tsp Italian Seasoning
- 1/2 Tsp Crushed Red Peppers
- 1/2 Tsp Black Pepper
Instructions
- Fill a large pot with 2 1/2 quarts of water and 1 teaspoon of salt.
- Fill a small pot with 3 cups of water.
- Place both over high heat.
- Slice off the hard white pieces at the bottom of the cabbage and discard.
- Once the small pot comes to a boil, reduce the heat to medium-low, and stir in the rice.
- Boil for approximately 10 minutes or until tender, then drain the water and set aside.
- Once the large pot of water comes to a boil, add the cabbage, and boil for 12-15 minutes.
- Remove the cabbage and let it chill.
- Once it chills, remove 7-8 cabbage leaves.
- Cut off and remove the thick piece in the middle.
- Meanwhile, place a small skillet over medium-high heat.
- Add the butter, onions, and peppers, and saute for 3-4 minutes.
- Preheat the oven to 350°F.
- Add the sugar to the sauce and stir until well combined.
- Add a few tablespoons of sauce to the baking dish.
- Beat the eggs, then stir them into the milk.
- Add the Worcestershire sauce, egg and milk, 1/2 cup of tomato sauce, seasonings, breadcrumbs, onions, peppers, and rice to the meat, then mix until well combined.
- Stuff the cabbage leaves with the meat and wrap to make cabbage rolls.
- Place them into the baking dish and cover with the remaining tomato sauce.
- Cover with aluminum foil.
- Bake for 1 hr and 30 minutes.
Notes
- If the cabbage isn’t tender enough to peel 7-8 leaves, add it back to the pot and continue boiling until it’s tender enough to remove more leaves.
