Add to your recipes 0 previous edits



Cabbage rolls:

  • 2 lbs ground chuck
  • ½ lb. ground sausage
  • 1 ½ c rice, cooked
  • 2 medium onions, chopped
  • 1 clove garlic, minced
  • ¾ pkg. Lipton Onion Soup Mix
  • 1 beef bouillon cube, crushed
  • ½ c water
  • 2 cabbage heads
  • Pepper, parsley and basil to taste


  • 1 large can tomato soup
  • ½ c water
  • 2 or 3 cups spaghetti sauce
  • Remainder of onion soup mix


  1. Cut out the hard core of the cabbage and immerse in water in a deep pot. Boil cabbage until leaves start coming apart. Remove leaves carefully and place in a large colander to drain and cool. When cool, cut off the large vein on each leaf.

  2. Brown the sausage only.

  3. Sauté onions and garlic in butter or margarine.

  4. Combine ground chuck, sausage and rice. Add the onions, garlic, bouillon, onion soup, pepper, and ½ cup water. Mix well.

  5. Spoon the mixture into a leaf. Season with salt & pepper before rolling up cabbage. Place seam down in a slightly-greased glass pan.

  6. Combine sauce ingredients in a sauce pan and heat through.

  7. Pour sauce over stuffed cabbage. Sprinkle with salt, pepper, parsley and basil. Cover in aluminum foil and bake in 350° oven for about 90 minutes.

Send us your comments, suggestions or bug reports!