Classic Cabbage Rolls

Name: Classic Cabbage Rolls
Ingredients: 1 medium head cabbage; 1-1/2 cups chopped onion, divided; 1 tablespoon butter; 2 cans (14-1/2 ounces each) Italian stewed tomatoes; 4 garlic cloves, minced; 2 tablespoons brown sugar; 1-1/2 teaspoons salt, divided; 1 cup cooked rice; 1/4 cup ketchup; 2 tablespoons Worcestershire sauce; 1/4 teaspoon pepper; 1 pound lean ground beef (90% lean); 1/4 pound bulk Italian sausage; 1/2 cup V8 juice, optional

14 ingredients

5 steps

Ingredients

1 medium head cabbage
1-1/2 cups chopped onion, divided
1 tablespoon butter
2 cans (14-1/2 ounces each) Italian stewed tomatoes
4 garlic cloves, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1/4 pound bulk Italian sausage
1/2 cup V8 juice, optional

Directions

1

In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside.
2

In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
3

Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.
4

Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
5

Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.