Cabbage Rolls

Cabbage Rolls

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  • 1 small head of cabbage
  • water
  • 1 lb. lean ground beef
  • ½ lb. sausage
  • 1 C rice, uncooked
  • 3 T bread crumbs
  • 2 cloves garlic, minced
  • ¼ C onion, finely chopped
  • 1 tsp. salt
  • ½ tsp. pepper


  • 1 can (28 oz.) tomato sauce
  • 1 T Pioneer® Golden Light Brown Sugar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. onion, minced
  • salt & pepper to taste


  1. In a large soup pan add enough water to cover the head of your cabbage. Boil cabbage for about 4-6 minutes. Enough to soften the head so you can peel away the leaves. Peel off about 10-12 leaves. Use a paper towel to absorb excess water.
  2. While the cabbage is blanching, in a large bowl combine the ground beef, sausage, rice, bread crumbs, garlic, onion, salt and pepper. Mix all ingredients together thoroughly.
  3. When ready, place about 3 tablespoons of meat mixture onto the center of a leaf of cabbage. Fold in the sides and roll the ends over the meat mixture. Place in a slow cooker; repeat until all the meat mixture is used up.
  4. In a bowl combine the tomato sauce, Pioneer® Golden Light Brown Sugar, Worcestershire sauce, basil, oregano, onion, salt and pepper; mix. Gently pour sauce over the cabbage rolls in the cooker. Cover and cook on low 6-7 hours.
Cabbage Rolls
2 votes, 4.00 avg. rating (76% score)

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