Irish Cabbage Rolls



– 1 Medium Head Cabbage

-1-1/2 Cups Chopped Onion, Divided

– 1 Tablespoon Butter

– 2 Cans Stewed Tomatoes (14-1/2 ounces each)

– 4 Garlic Cloves, Minced

– 2 Tablespoons Brown Sugar

– 1-1/2 Teaspoons Salt, Divided

– 1 Cup Cooked Rice

– 1/4 Cup Ketchup

-2 Tablespoons Worcestershire Sauce

– 1/4 Teaspoon Pepper

– 1 Pound Lean Ground Beef (99%)

– 1/4 Pound Bulk Sausage

– 1/2 Cup V8 Juice, Optional


In an oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender.  Drain.  Rinse in cold water.  Drain.  Remove 8 large outer leaves.  Set aside.  Refrigerate remaining cabbage for another use.  Sautee one cup of onions in butter in a large saucepan until tender.  Add tomatoes, garlic, brown sugar and 1/2 teaspoon of salt.  Simmer for 15 minutes.  Stir occasionally.  Meanwhile, in a large bowl, combine the rice, Worcestershire sauce, ketchup, pepper, and remaining onions and salt.  Crumble sausage and beef over mixture and mix well.  Remove thick vein from cabbage leaves.  Place about a 1/2 cup of the meat mixture on each cabbage leaf.  Fold in the sides.  Starting at an unfolded edge, roll up leaf to completely enclose filling.  Place in skillet seam side down.  Top with the sauce.  Cover and cook over medium-low heat for an hour.  Add V8 juice if desired.  Reduce heat to low.  Cook for 20 minutes longer or until the rolls are heated through and a thermometer comes out at 160 degrees.


One thought on “Irish Cabbage Rolls

  1. tender perth says:

    This is the first time I’ve been to your website. Thnx for sharing more details.

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