Ingredients
Scale
- 1 large head of green cabbage
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1 ½ cups cooked long grain rice (1/2 cup of uncooked rice will make 1 ½ cups of cooked rice)
- 1 small yellow onion, diced (1 cup)
- 1 tsp salt
- ½ tsp pepper, plus more for sauce (optional)
- 3 cloves garlic, minced
- 2 tsp Italian seasoning, plus more for sauce (optional)
- 1 large egg
- 15 oz tomato sauce (1 can), divided
- 10.75 oz condensed tomato soup (1 can)
- Chopped parsley for garnish
Instructions
- Preheat oven to 350°F.
- Soften cabbage leaves by boiling, steaming, or microwaving in water until wilted. Drain.
- In a large bowl, mix ground beef, sausage, rice, onion, salt, pepper, garlic, Italian seasoning, egg, and ½ cup tomato sauce.
- In another bowl, whisk remaining tomato sauce, tomato soup, and extra Italian seasoning and pepper (if desired).
- Spread ½ cup of the sauce mixture in a 9×13 casserole dish.
- Place ⅓ cup meat mixture in the center of each cabbage leaf. Fold and roll like a burrito.
- Arrange rolls in the casserole dish.
- Pour remaining sauce over the rolls.
- Cover with foil and bake for 1 hour (internal temp should reach 145°F).
- Uncover, baste with sauce, and bake 10 more minutes to thicken.
- Garnish with parsley and serve.
Notes
- Use gloves for mixing the meat to keep hands clean.
- Adjust seasoning to taste.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cabbage roll
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg