Italian Sausage Cabbage Rolls
I LOVE this twist on the classic cabbage rolls using Italian sausage meat along with the ground beef. The seasoning works well with the cabbage and the tomato sauce. The delicious fragrance in my kitchen reminds me SO much of my grandma’s house at Christmas time!
Believe it or not, this is also a pretty easy meal, so even if you’re busy, you can whip these up and throw them in the oven to eat after soccer practice!
Before we start, I should say that Italian sausage is not traditional for cabbage rolls. I am not Hungarian or Ukrainian (OR from any of these other countries…which I think is pretty cool!), BUT this is how my grandma made it, so that what I’m all about!
Ingredients for Italian Sausage Cabbage Rolls
1 head of green cabbage
Filling
1 lb lean ground beef
1 lb mild Italian sausage meat (removed from casing)
1 cup par-cooked rice (see instructions)
1/4 cup onion, finely chopped (for the filling)
1 clove garlic
Sauce
1/4 cup onion, finely chopped (for the sauce)
2 cloves garlic, minced (for the sauce)
1 tsp dried Italian seasoning
1/2 tsp salt (adjust to taste)
1/4 tsp ground black pepper
1 can (10.5 oz) Campbell’s tomato soup
1 can (15 oz) tomato sauce
1/2 cup water or beef broth
Ok, so to prep the leave, you can either boil the leaves for 2-3 minutes…OR my grandma’s method:
You can separate the leaves from the stalk. I find that cutting around the stalk helps with this.
Then, gently remove about 10-12 leaves and place them in the freezer until frozen, over 2 hours. I generally do this the day before.
Next, let’s prep our rice. You can either put it in raw OR, just par cook it. (Add half the water required, so it’s half cooked).
Combine all of the ingredients for the filling…ignore the fact that you can’t see the rice…I totally did not forget it 🤦🏻♀️ I should mention that I like using Italian sausage meat, and mild is best so it doesn’t overpower the cabbage rolls.
Cook your onions and garlic in 1 tsp of olive oil until soft.
Then add the rest of the sauce ingredients in there and cook until hot!
Now, it’s time to assemble. I like to cut the rib out of my cabbage, but this is not a requirement.
Now, add a small handful of filling in to the bottom of one leaf. I know, I know, most people like to make their cabbage rolls a bit smaller with less italian sausage and beef, but I’m kind of lazy and really just like to pack it full of protein!
Fold the bottom of the leaf up, then fold both sides over and place in the pan.
Line them up in the the pan.
Pour the sauce over top!
Place foil over top and bake for 1.5-2 hours!
Yummmm!
I allow the Italian sausage cabbage rolls to cool for 20 minutes or so. I enjoy a little sprinkle of vinegar. They are SO good on their own. Honestly, a complete meal. You’ve got protein, vegetables and carbohydrates! Enjoy!
Recipe card for Italian Sausage Cabbage Rolls
Italian Sausage Cabbage Rolls
I LOVE this twist on the classic cabbage rolls using Italian sausage meat along with the ground beef. The seasoning works well with the cabbage and the tomato sauce. The delicious fragrance in my kitchen reminds me SO much of my grandma's house at Christmas time!
Ingredients
- 1 head of green cabbage
- 1 lb lean ground beef
- 1 lb Mild Italian sausage meat (removed from casing)
- 1 cup par-cooked rice (see instructions)
- 1/4 cup onion, finely chopped (for the filling)
- 1/4 cup onion, finely chopped (for the sauce)
- 2 cloves garlic, minced (for the sauce)
- 1 tsp dried Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp ground black pepper
- 1 can (10.5 oz) Campbell’s tomato soup
- 1 can (15 oz) tomato sauce
- 1/2 cup water or beef broth
Instructions
Instructions
Prepare the Cabbage (you have options!)
- Cut out the core and remove the leaves, throw them in the freezer for a few hours Remove when ready to cook, they thaw quickly.
- OR Bring a large pot of water to a boil. Carefully remove the core from the cabbage and submerge the whole head in the boiling water for 2-3 minutes.
- Peel off the softened outer leaves, one at a time, and set aside. Repeat until all large leaves are removed.
- Optionally, cut out the thick rib from each cabbage leaf to make them easier to roll.
Par-Cook the Rice
- Cook the rice according to package instructions, but reduce the cooking time by half. This ensures the rice will finish cooking while the cabbage rolls bake.
Prepare the Filling
- In a large bowl, combine the ground beef, Italian sausage meat, par-cooked rice, 1/4 cup of chopped onion, garlic, Italian seasoning, salt, and pepper. Mix thoroughly.
Make the Sauce
- In a medium bowl, mix the Campbell’s tomato soup, tomato sauce, 1/4 cup of chopped onion, minced garlic, and water or broth until smooth.
Assemble the Rolls
- Lay a cabbage leaf flat and place a small handful of the filling near the stem end. Fold the sides over the filling and roll tightly, tucking the ends in as you go. Repeat with remaining leaves and filling.
- If you have leftover cabbage, slice it and layer it at the bottom of your baking dish to prevent sticking.
Bake the Cabbage Rolls
- Preheat your oven to 300°F (150°C).
- Place the cabbage rolls seam-side down in a large baking dish. Pour the sauce evenly over the rolls, ensuring they are mostly submerged. Cover tightly with foil.
- Bake for 1.5 to 2 hours, or until the rolls are tender and the meat is fully cooked.
Serve and Enjoy
- Let the rolls rest for 10 minutes before serving. Garnish with fresh parsley if desired.
