Cabbage Rolls - Straight Up and Tasty



Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions.

Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.
Recipe for cabbage rolls serves 6.


Cabbage Rolls - A Polish treat with an Italian flair.


One head of cabbage
16 oz. can of tomato sauce
16 oz. can whole tomatoes
1 lb. pkg. Italian Sausage (mild) removed from the casings
1/2 lb. ground turkey
3 cups cooked white rice
One medium onion chopped
2 eggs
Salt and Pepper


Sauté the onion in canola oil until translucent and then set aside.

Take the core out of the cabbage by hitting it onto the counter. Use a knife to help remove the tough part. Place the cabbage into a pot of boiling water and remove the leaves as they soften, peeling downward toward core. Stack these leaves on a paper towel or platter.

In a large bowel mix the rice, onion, turkey, eggs and Italian Sausage.

Spoon about 2-3 tablespoons of this mixture onto a leaf and then roll one turn, then tuck the ends and complete the roll. Place the completed roll into a baking dish.

Repeat this process until you have used the whole cabbage. These rolls should sit (one deep) in one or two tightly packed dishes. (Toothpicks are not necessary.)

Cover the rolls with the tomato sauce.   Squish the tomatoes or lightly chop them then cover the rolls with them.

Bake for about 2 hours at about 300 degrees. Stop the baking when the rolls are browned to your liking. Baste once in a while with sauce from the dish.