Cabbage Rolls Recipe


MethodMain Ingredient


 Fresh pork sausage1⁄2 Pound
 Green cabbage head1 Medium
 Ground beef1⁄2 Pound
 Eggs2 , beaten
 Milk1⁄4 Cup (4 tbs)
 Quick cooking rice1⁄3 Cup (5.33 tbs)
 Salt3⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Mace/Nutmeg1⁄4 Teaspoon
 Onion1 Medium, finely chopped
 Tomato sauce16 Ounce (2 Cups, 1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 2175 Calories from Fat 1207

% Daily Value*

Total Fat 134 g206.2%

Saturated Fat 46.6 g233%

Trans Fat 0.5 g

Cholesterol 751.9 mg

Sodium 3385.6 mg141.1%

Total Carbohydrates 143 g47.5%

Dietary Fiber 24.5 g98%

Sugars 52.2 g

Protein 107 g213.8%

Vitamin A 72.6% Vitamin C 432.6%

Calcium 48% Iron 79%

*Based on a 2000 Calorie diet


In 2-quart casserole or bowl, crumble pork sausage; cook uncovered, 3 minutes or until no longer pink, breaking up with fork once.
Wrap head of cabbage in wax paper and cook 8 minutes or until leaves are softened.
Meanwhile, add remaining ingredients, except tomato sauce, to pork sausage; mix well.
Remove 12 cabbage leaves (save partially cooked center and complete cooking at another meal).
Place 1/4 cup meat mixture on each leaf and roll to enclose meat mixture, securing with toothpicks.
Place rolls, seam-side down in 2-quart (12x7) baking dish.
Pour tomato sauce over rolls.
Cook covered with wax paper, 16 minutes or until cabbage is tender.