Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cabbage Rolls with Sausage and Rice

  • Author: Sofia
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x

Description

Cabbage Rolls with Sausage and Rice bring wholesome comfort to the table with savory richness and vibrant color. Tender leaves of green cabbage wrap around a seasoned filling of pork sausage and rice, baked beneath a rustic tomato sauce.

Ingredients

Scale
  • 1 large head green cabbage ((about 2.5 to 3 lbs))
  • 4 quarts water
  • 1 tbsp kosher salt ((for blanching water))
  • 1 lb mild Italian or country pork sausage (bulk)
  • 1 cup cooked long-grain white rice (cooled)
  • 1 medium yellow onion (finely diced)
  • 3 cloves garlic (minced)
  • 1 large egg (lightly beaten)
  • 1 tsp kosher salt ((for filling))
  • 1/2 tsp ground black pepper ((for filling))
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tbsp olive oil
  • 1 medium green bell pepper (diced)
  • 1 can diced tomatoes ((14.5 oz) with juices)
  • 1 can tomato sauce ((15 oz))
  • 1 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp granulated sugar
  • 1/2 tsp kosher salt ((for sauce))
  • 1/4 tsp black pepper ((for sauce))
  • 2 tbsp fresh flat-leaf parsley (finely chopped)

Instructions

  1. Bring 4 quarts of water and 1 tablespoon of salt to a boil in a stockpot. Core the cabbage head and submerge it in boiling water for 3 to 5 minutes, peeling away 12 to 14 softened outer leaves with tongs. Drain on kitchen towels, cool, and shave down the thick outer stem of each leaf flat.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the diced green bell pepper for 4 to 5 minutes until tender-crisp. Stir in the diced tomatoes with juices, tomato sauce, chicken broth, Worcestershire sauce, granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer briefly, then spread 1 cup of sauce across the bottom of a 9×13-inch baking dish.
  3. In a large bowl, combine the pork sausage, cooled cooked rice, diced onion, minced garlic, beaten egg, 1 teaspoon salt, 1/2 teaspoon black pepper, dried oregano, and smoked paprika. Mix gently until just incorporated.
  4. Place 1/3 cup of filling onto the lower third of each prepared cabbage leaf. Fold the bottom edge up over the filling, fold in the sides, and roll forward into a snug log. Repeat to make 12 rolls.
  5. Preheat oven to 350°F (175°C). Arrange the rolls seam side down in the prepared baking dish. Pour the remaining tomato and green pepper sauce evenly over the top. Cover tightly with heavy-duty aluminum foil.
  6. Bake covered at 350°F (175°C) for 60 minutes. Remove the foil and bake uncovered for 15 minutes more until sauce is bubbling and filling reaches an internal temperature of at least 165°F (74°C). Rest for 10 minutes, garnish with chopped fresh parsley, and serve warm.
  • Prep Time: 45 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 350
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 70mg

Keywords: Store covered in the refrigerator for up to 4 days. Freeze baked or unbaked in an airtight container for up to 3 months. Assemble rolls in the baking dish with sauce up to 24 hours ahead, cover, and refrigerate. Add 10 to 15 minutes of covered bake time when cooking straight from the refrigerator.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://thetastybites.com/cabbage-rolls-with-sausage-and-rice/