Stuffed Cabbage w/Italian Sausage Stuffing

Rose Rauhauser


This was my Mom's recipe from when I was a little girl, and now my family and friends love it too.


★★★★★ 1 vote

4 or more
1 Hr
1 Hr
Stove Top


  • 1
    large vidalia onion chopped
  • 12
    italian sausage, casings removed
  • 1 1/2 stick
  • 1 c
    raw uncle ben's rice
  • 1
    large can tomato paste
  • 4 c
    warmed chicken broth
  • ·
    grated parmaseano/regiano cheese
  • 3
    large cans tomato sauce with a little water

How to Make Stuffed Cabbage w/Italian Sausage Stuffing


  1. Par boil cabbage and after that's finished remove leaves and set aside for stuffing.
  2. Brown sausage and onion in the butter, after onion is tender and sausage loses pinkness, stir in rice and coat with pan contents. Add the dissolved paste and chicken broth. Cover and simmer until rice is tender and has absorbed the liquid. Add grated cheese and lightly stir to incorporate. I add at least 1 cup. Set aside for stuffing.
  3. Stuff cabbage leaves and roll up leaves and place rolled side down in large pan. After completed add 3 cans of tomato sauce with a little water just enough to cover stuffed cabbage. Put on low flame and simmer 1 hour. Serve.

Printable Recipe Card

About Stuffed Cabbage w/Italian Sausage Stuffing

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Italian
Other Tag: Healthy

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