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Stuffed Cabbage Rolls

From Lynne Wilson

Preheat the oven to 350°F.


1 2-to 3-lb. head green cabbage
3 cups water
6 Italian sweet sausages (or 3 sweet and 3 hot)
3 Tbsp. butter or margarine
⅔ cup onion, coarsely chopped
2 cups mushrooms, sliced
2 cups rice, cooked
Salt and pepper to taste
Wooden toothpicks
1 cup Chicken Broth


Remove the tough outer leaves and the core from the cabbage and wash it thoroughly. Bring the water to a boil in a 4-quart pot. Place the cabbage in the water, cored side down, and blanch until the leaves soften and pull away (about 10 minutes). Run the cabbage under cold water to stop the cooking process and separate the leaves – you’ll need about 18. Set the leaves aside and make the stuffing.

Remove the casing from the sausages and break them into small pieces. Cook the sausage meat in a frying pan until it’s not longer pink. Drain and set aside.

Melt the butter in a large frying pan. Add the onion, sauté for 1 to 2 minutes, then add the mushrooms. Continue to sauté until the onions and mushrooms soften. Combine the rice, sausage meat, mushrooms, and onion s(And any liquid in the pan), and salt and pepper.

Melt the cabbage rolls by placing 3 to 4 Tbsp. of the stuffing in the center of a cabbage leaf, fold in the sides, and roll. Secure with toothpicks. Place, seam side down, in two shallow 8-inch-square baking dishes or one very large shallow dish. Pour ½ cup of the chicken broth into each dish and cover tightly with foil. Bake at 350°F for 40 to 45 minutes. Remove the toothpicks. Serve with cheese or tomato sauce.