Ingredients

The following ingredients have 4 Servings
  • 1 large head of green cabbage
  • 1 lb ground beef
  • 1 lb ground Italian sausage
  • 1 1/2 cups cooked long grain rice (1/2 cup of uncooked rice will make 1 1/2 cups of cooked rice)
  • 1 small yellow onion (diced (1 cup))
  • 1 tsp salt
  • 1/2 tsp pepper (plus more for sauce, optional)
  • 3 cloves garlic (minced)
  • 2 tsp Italian seasoning (plus more for sauce, optional)
  • 1 large egg
  • 15 oz tomato sauce (1 can, divided)
  • 10.75 oz condensed tomato soup (1 can)
  • chopped parsley (for garnish)

Instruction

  • Preheat oven to 350°F.
  • You will need to soften the cabbage leaves in order to make them more pliable for rolling. You can boil or steam the cabbage leaves. I find it easiest to gently remove the leaves from the head of cabbage and place them in a large bowl with about an inch of water at the bottom. Microwave for 2-3 minutes at a time until cabbage leaves are wilted. Drain water from bowl.
  • In a large mixing bowl, combine ground beef, sausage, cooked rice, onion, salt, pepper, garlic, Italian seasoning, egg, and 1⁄2 cup of the tomato sauce. Use gloved hands to thoroughly combine all of the ingredients.
  • In another bowl, whisk together the remaining tomato sauce, tomato soup, and an additional pinch of Italian seasoning and pepper, if desired.
  • Place about 1⁄2 cup of this sauce mixture in the bottom of a 9x13 casserole dish.
  • Lay one cabbage leaf in front of you and place a large scoop (about 1⁄3 cup) of the meat/rice mixture in the center. Fold the stem side and top side of the cabbage leaf toward each other and then roll up the cabbage leaf sides like a burrito to form a little packet.
  • Place each cabbage packet in the prepared casserole dish.
  • Continue filling and rolling cabbage leaves until the meat mixture is used up and the casserole dish is full. (I made 9 large cabbage rolls.)
  • Pour the rest of the tomato sauce over the top of the cabbage rolls.
  • Cover dish with aluminum foil and bake for 1 hour, or until the internal temperature of the cabbage rolls reach 145°F.
  • Remove aluminum foil and baste the cabbage rolls with the sauce. Bake an additional 10 minutes, uncovered, to thicken the sauce a bit.
  • Garnish with chopped parsley and serve.