Description
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 pumpernickel bread with soft butter and a light dessert like Lemon Chiffon Pie.
Ingredients
- 1 Tablespoon Olive Oil
- ½ Medium Onion, Finely Chopped
- 2 cloves Garlic, Minced
- 1 can Tomato Sauce
- 1 can Petite Diced Tomatoes
- 1 Tablespoon Cider Vinegar
- 1-½ Tablespoon Brown Sugar
- 1 Large Head Green Cabbage
- ½ pounds Ground Pork Sausage
- ½ pounds Ground Beef
- ½ Medium Onion, Finely Chopped
- 2 cloves Garlic, Minced
- 1 Egg
- ¾ cups Minute Rice (or Parboiled Rice)
- 1 Tablespoon Dried Parsley
- ½ teaspoons Paprika
Preparation
Bring a large stock pot of water to boil. Add the whole head of cabbage and boil for 5 minutes. Remove to colander to drain and cool. Once cooled cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.
In a large skillet heat olive oil over medium heat. Add the onion and cook for 2-3 minutes; stirring several times. Reduce heat to low and add garlic. Cook for 1 minute stirring constantly. Add the tomato sauce, diced tomatoes, cider vinegar and brown sugar. Simmer for 10 minutes.
Spoon a thin layer of the tomato sauce in a 9 x 13 inch casserole dish. In a large bowl mix the 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. Bring in the sides and roll tight. Place on tomato sauce in casserole dish. Repeat until all the cabbage rolls are made and in the casserole dish. Top with remaining tomato sauce.
Cover with aluminum foil. Bake in a preheated 350 degree oven for 80-90 minutes
