Best 3 Italian Sausage Stuffed Cabbage Rolls Recipes
Welcome to the world of flavors and aromas, where the succulent aroma of Italian sausage mingles with the tender embrace of cabbage leaves, creating a symphony of tastes that will tantalize your palate. Stuffed cabbage rolls, a classic dish with a rich history, find their roots in various cultures and cuisines. Our journey today takes us to the heart of Italian culinary tradition, where we'll unravel the secrets of creating the most delectable Italian sausage-stuffed cabbage rolls. From selecting the perfect ingredients to mastering the art of rolling and cooking these culinary delights, this article will guide you through every step of the process, ensuring you create a dish that will impress even the most discerning palate.
Here are our top 3 tried and tested recipes!
ITALIAN-STYLE CABBAGE ROLLS
Here's a great way to get your family to eat their vegetables. Not only is this one of my gang's favorite dinners, but my 8-year-old son loves to help me roll the turkey filling into the cabbage leaves. -Erika Niehoff of Eveleth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 10 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut., In a large bowl, combine the carrot, onion, egg substitute, 2 tablespoons tomato soup, 2 tablespoons vegetable soup, 1 tablespoon Italian seasoning, cayenne, pepper and rice. Crumble turkey over mixture and mix well. Place about 1/3 cupful on each cabbage leaf. Overlap cut ends of leaf; fold in sides, beginning from the cut end. Roll up completely to enclose filling., Place rolls seam side down in an 11x7-in. baking dish coated with cooking spray. Combine the remaining soups; pour over cabbage rolls. Sprinkle with remaining Italian seasoning. Cover and bake at 350° for 50-60 minutes or until cabbage is tender and a thermometer reads 165°.
Nutrition Facts : Calories 293 calories, Fat 10g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 582mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
ITALIAN SAUSAGE-STUFFED CABBAGE ROLLS
Love this recipe! Very easy to make and the sausage flavor is a great twist.
Provided by Liz Dalton 'Lizzie'
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Put olive oil on the bottom of a medium-sized baking dish. Remove casings from sausage.
- Bring a large pot of water to a boil. Cook cabbage leaves until tender, about 12 minutes. Drain.
- While the cabbage is cooking, remove casings from sausage. Cook and stir sausage in a skillet over medium-high heat, breaking it into pieces as it cooks, until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- At the same time, combine marinara sauce and tomato sauce in a saucepan over medium-low heat. Cook until warm, about 3 minutes; set aside.
- Mix cooked rice, sausage, and 1/2 cup sauce with basil and oregano. Spread filling onto cabbage leaves and roll up like small burritos. The amount of filling in each will vary depending on how big your cabbage leaves are. Place cabbage rolls close together in the prepared dish and spoon remaining sauce over top.
- Bake in the preheated oven until cooked through, about 30 minutes. Garnish with more basil and oregano.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 40.2 g, Cholesterol 36.9 mg, Fat 21.8 g, Fiber 7.1 g, Protein 17.3 g, SaturatedFat 6.9 g, Sodium 1311.6 mg, Sugar 14.3 g
ITALIAN STYLE STUFFED CABBAGE ROLLS
I have read recipes that fill their cabbage rolls with raw meat. I cooked my meat first and drained out the grease and used wild rice. I felt like getting creative and made this recipe. I knew I had a head of cabbage and most of the ingredients to make them but wanted it a bit different, so I used an Italian twist! There will be...
Provided by Janet Scott
Categories Beef
Number Of Ingredients 11
Steps:
- 1. In a large saucepan, fry you hamburger and sausage. Drain off as much grease as you can Place your saucepan back on the burner and add your onion and garlic. Saute for about 5 minutes. Remove from heat.
- 2. Pour into a large mixing bowl and add your rice, salsa and shredded cheese. The cheese should melt making it easy to form your filling into the cabbage.
- 3. Your mixture shouldn't be really hot anymore and you can now add your eggs. Mix thoroughly. set aside
- 4. In another large saucepan, Fill 2/3 full with water, place on med-high heat. Cut out and discard the stem in your cabbage, wash with cold water. Shake out excess then place in your pan of hot water. After about 10 minutes (not mushy), remove the cabbage. Carefully peal off the large pieces and rinse with cold water.
- 5. Pat dry with a paper towel. Fill with about 1 cup of your meat filling. That will depend on the size of your leaf.
- 6. start rolling them like you would a burrito placing the meat in the center of the leaf. ***flip one side over then the ends inside and continue rolling.
- 7. I placed my filled rolls on a cookie sheet until ready to place in the crock pot. With the extra cabbage, chop it up in pieces. Pour your chicken broth in a large crock pot and place the chopped cabbage on top of that. Place your cabbage rolls carefully on top of that. Turn your crock pot on high for about 1 1/2 to 2 hours or until the cabbage is tender (but not falling apart)
- 8. Just before your cabbage is finished, in a medium saucepan, put in your jar of sauce and about 1 cup or more (depends on how much you like)of your extra meat filling. let that simmer.
- 9. When the cabbage is finished, scoop up about one cup or more of the extra cabbage from the bottom of your crock pot and put it in your sauce. Let that simmer for about 10 to 15 minutes.
- 10. Serve your cabbage rolls with the sauce poured on top and sprinkle with shredded cheese. I cooked up some noodles and poured some extra sauce on top of that for a side.
- 11. The broth and cabbage pieces left over in your crock pot can also be served on the side as soup, just add some spices to season. YUMBO!
Tips:
- Choose the right cabbage: Look for a large, firm head of cabbage with tightly packed leaves. Avoid heads that are loose or have wilted leaves.
- Blanch the cabbage leaves: This will make them more pliable and easier to roll.
- Use a variety of meats in the filling: Italian sausage, ground beef, and pork are all good options. You can also add vegetables like rice, onions, and carrots.
- Season the filling well: Use a combination of herbs, spices, and salt and pepper to taste.
- Roll the cabbage rolls tightly: This will help to keep the filling inside.
- Cook the cabbage rolls in a flavorful sauce: A tomato sauce or a vegetable broth are both good options.
- Serve the cabbage rolls with your favorite sides: Mashed potatoes, roasted vegetables, or a simple salad are all good choices.
Conclusion:
Italian sausage stuffed cabbage rolls are a delicious and hearty meal that is perfect for a cold winter night. They are also relatively easy to make, and can be made ahead of time. So next time you are looking for a comforting and satisfying meal, give these cabbage rolls a try.
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