Cabbage Rolls

Cherie Szilvagyi


Mom made these cabbage rolls on cold winter days. The sauerkraut and sausage just make these so tasty good!


★★★★★ 1 vote

Depends on size of cabbage
40 Min
4 Hr


  • 1
  • 1 c
  • ·
    water to boil

  • 1 lb
    spicy sausage ( hot or medium )
  • 2 lb
    ground beef
  • 1 tsp
    lawrey season salt
  • 2 small
    onions minced fine
  • 2
    celery stalks minced fine
  • 2 Tbsp
    heinz 57 sauce
  • 2 Tbsp
    worcestershire sauce
  • 1 tsp
  • 1 pinch

  • 1 jar(s)
    sauerkraut ( large jar or use two)
  • 2 can(s)
    tomato soup
  • 2 1/2 can(s)

How to Make Cabbage Rolls


  1. Boil cabbage until half cooked, drain. Boil barley until half cooked, drain.
  2. Brown ground beef and sausage and drain well. Add onions, celery and seasonings cook till tender.
  3. Core the cabbage and trim leaves that need it. Rolls cabbage leaf around the meat mixture. Place in a deep baking dish. Spoon Sauerkraut over the cabbage rolls to cover well. Mix Soup and water together and ladle over the Sauerkraut. Bake at 250 degrees for 4 hours.

Printable Recipe Card

About Cabbage Rolls

Course/Dish: Other Main Dishes Pork
Other Tag: Healthy

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