Cabbage Rolls

cabbage rolls


Electric Skillet, Small Saute Pan, Mixing Bowl


  • 1 lb lean ground beef
  • 1 lb ground turkey sausage
  • 1 Cup Cooked Brown Rice
  • 1/2 Cup Black Beans (optional)
  • 2 Eggs
  • 4 Garlic Cloves, Minced
  • 1 Small Sweet Onion, Minced
  • 1 TBSP Italian Seasonings
  • 1/2 tsp Ground Sea Salt
  • 1/4 tsp Fresh Cracked Pepper
  • 1 Large Head of Cabbage
  • 1 Can of Tomato Soup
  • 1 Can Italian Seasoned Diced Tomatoes, with Juices
  • 4 Bay Leaves
  • 2-3 Cups Shredded Colby Jack Cheese (optional)
  • Sour Cream (optional)
  • Hot Sauce (optional)


Heat the small saute pan on medium heat. Saute the onion and garlic until translucent and add to the mixing bowl. Mix in the ground meats, all seasonings, eggs, cooked rice, and black beans. Set aside.
Thuroughly clean the cabbage and core it. Remove the large leaves and pile into the 4 qt with 2 TBSP of water. Cover, whistle open, and cook on medium heat until the whistle sounds. Remove from the pan and begin the rolling process.
Add 2 TBSP-1/2 Cup of meat mixture to each leaf. Roll the leaves, tucking in the sides and place the rolls into the cold electric skillet. Keep rolling until the pan is full. Mix together the tomato soup and diced tomatoes with juices; pour over the rolls. Place the Bay leaves on top of the tomatoes and cover. Cook on 350 until water begins to bubble around the edges then reduce to simmer for 15 minutes. If you’d like, uncover and sprilke with 2% Colby Jack or Cheddar cheese and recover. Unplug the unit and allow to stand 10-15 minutes before serving.
Serve with fat free sour cream and/or hot sauce. Serve with your family’s favorite green veggie or a hearty side salad. Enjoy!

MDR Healthy Cooking
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