Real Recipes From Real Home Cooks ®

stuffed cabbage with sausage

(1 rating)
Recipe by
Karin Toth
Irvine, CA

This dish was served at every holiday or special occasion in our family until my Mother passed away in 2001. The smell of this cooking in my house will instantly bring happy memories of my Mom and Grandmother. I hope everyone enjoys!

(1 rating)
yield 6 -8
prep time 1 Hr
cook time 4 Hr

Ingredients For stuffed cabbage with sausage

  • 1
    head of cabbage (cored and steamed)
  • 1 Tbsp
  • 1 lb
  • 1
    onion (diced)
  • 1/2 can
    tomato paste (small can)
  • 1 clove
    garlic (pressed)
  • 2
    eggs beaten
  • salt and pepper
  • 1 c
    quick cooking long grain rice
  • 1 can
    large can diced tomatoes
  • 1 can
    water (rinse out tomato can)
  • 1 can
    small can tomato sauce
  • 1 jar
    franks saurkraut
  • MISC
  • 2
    green peppers (hollowed out for stuffing)
  • 1 lb
    polish or hungarian sausage

How To Make stuffed cabbage with sausage

  • 1
    Remove part of the Cabbage's Core and place cabbage head in boiling salted water. cover and remove from heat and let steam for 20 minutes or so...then drain water and let the cabbage cool. You don't want it too done just enough so the leaves can be rolled.
  • 2
    while the cabbage is cooling, prepare the meat mixture. Mix together everything except the rice very well (you will probably want to use your hands). Add the rice a bit at a time and mix together with spoon or your hands.
  • 3
    Once the cabbage is cooled, separate the leafs and trim the stem so they are not too thick and tough. (Keep all the Cabbage scraps and the leafs that are too small or tough to throw in the pot later). Then take one leaf and place a tbsp or 2 of meat mixture in cabbage, roll & fold and secure with a toothpick, repeat! Also fill the Green Peppers (about 3/4) with meat mixture. Place the peppers in the bottom of the pot and add the cabbage rolls around them. Pour 1 Large can diced tomatoes, drained jar of saurkraut, sausage (cut into medium pieces(, remainder of cabbage scraps and enough water to cover. Bring to a boil and then reduce heat to low and simmer all day long (at least 2 or 3 hours! Serve with mashed potatoes...Insider Tip: the sauce with the kraut and cabbage scraps make a delicious "gravy" for the mashed potatoes!

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