Ingredients

The following ingredients have 4 Servings
  • 1 pound ground beef
  • 1 pound ground sausage (mild or hot)
  • 1 cup cooked long-grain rice
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cloves garlic (minced, more if desired)
  • 1 large egg
  • 1 head green cabbage
  • 15 ounces tomato sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon beef base
  • 1 ½ teaspoons Worcestershire sauce
  • chopped flat leaf parsley (for garnish)

Instruction

  • Bring a pot of water to a boil. Carefully place the head of cabbage into the boiling water and boil for several minutes.
  • Lift the cabbage from the boiling water, and when cool enough to handle, peel off the outer leaves that are soft.
  • Place the remaining cabbage head back into the boiling water and repeat steps until you have 12-14 soft and pliable cabbage leaves.
  • Meanwhile, in a large mixing bowl, combine ground beef, sausage, rice, onion powder, salt, pepper, garlic, and egg. Use gloved hands to thoroughly combine all of the ingredients.
  • Use a large cookie scoop or ice cream scoop to portion meat in the center of each cabbage leaf. Use your gloved hands to form the filling into a slight oval shape.
  • Fold the bottom of the cabbage leaf up, then sides in, and then top back over the filling to make a neat little packet.
  • Fill cabbage leaves until the meat mixture has all been used.
  • Place the cabbage rolls in two layers in the bottom of the crockpot, leaving a little space between each to avoid overcrowding them.
  • In a separate bowl, add tomato sauce, sugar, beef bouillon, and Worcestershire sauce; whisk to combine. Pour the sauce over the prepared cabbage rolls.
  • Cover and cook on HIGH for 3-4 hours, or until the meat mixture in the center of the cabbage rolls has reached a temperature of 165°F. (This took 3 hours in my crockpot).
  • Stir the sauce in the bottom of the crock pot and spoon it up and over the cabbage rolls. Garnish with a bit of fresh parsley and serve.