Stuffed cabbage rolls


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Member since 2006
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Serves 6 | Prep Time | Cook Time 180

Why I Love This Recipe

I made these cabbage rolls for a supperclub dinner last year in October. They were a real hit. The gingersnaps are a must


Ingredients You'll Need

12 lg. cabbage leaves
Boiling water
1 lb. Chicken sausage raw, casings removed
1 sm. onion, grated
1/2 c. cooked brown rice
1/2 tsp. salt Pepper to taste
2 c. canned tomatoes
1/2 c.seedless raisins
2 tbsp. vinegar
2 tbsp. sugar
1/2 c. dark Karo syrup
A few ginger snaps
1 onion, minced


Directions

Soak cabbage leaves in boiling water while preparing the meat.


Remove casings from sausage.


Combine chicken sausage, grated onion, rice, salt and pepper.


Drain cabbage leaves.


Place a portion of meat mixture in each leaf, roll up, and fasten with a toothpick.


Place cabbage rolls in a large deep pot.


Add all remaining ingredients.


Bake at 350 for approximately 3 hours (give or take 1/2 hour) until done .


Add a bit of water while cooking, if needed.


Can be made ahead and reheated the next day!


Questions, Comments & Reviews



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