Ingredients
Scale
- 1 large head of green cabbage
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1 ½ cups cooked long grain rice (1/2 cup uncooked rice makes 1 ½ cups cooked)
- 1 small yellow onion, diced (1 cup)
- 1 tsp salt
- ½ tsp pepper (plus more for sauce, optional)
- 3 cloves garlic, minced
- 2 tsp Italian seasoning (plus more for sauce, optional)
- 1 large egg
- 15 oz tomato sauce (1 can, divided)
- 10.75 oz condensed tomato soup (1 can)
- Chopped parsley for garnish
Instructions
- Preheat oven to 350°F.
- Soften cabbage leaves by boiling, steaming, or microwaving with water until wilted. Drain.
- Combine ground beef, sausage, cooked rice, onion, salt, pepper, garlic, Italian seasoning, egg, and ½ cup tomato sauce in a bowl. Mix well.
- Whisk remaining tomato sauce, tomato soup, and optional extra seasoning in another bowl.
- Spread ½ cup sauce mixture in the bottom of a 9×13 casserole dish.
- Place ⅓ cup meat mixture in the center of each cabbage leaf. Fold and roll tightly.
- Arrange rolls in the dish.
- Pour remaining sauce over the rolls.
- Cover with foil and bake for 1 hour or until internal temperature reaches 145°F.
- Uncover, baste with sauce, and bake for 10 more minutes.
- Garnish with parsley before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- Stuffed cabbage rolls have roots in Eastern European cuisine.
- Steaming cabbage takes about 5-10 minutes to soften.
- Total cooking time is about 1 hour 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 85mg