Classic Cabbage Rolls

I'm on the search for a cabbage roll like my grandma's - I think my mom has the ingredients written down somewhere, but until she finds them, I wanted to find something to hold me over until then.

These were delicious. The sausage and Worcestershire added a bit of spiciness and smokiness. I actually got my husband to eat cabbage - SHOCKER! 

(Print)
What you need:

• 1 medium head cabbage
• 1 1/2 cups diced onion, divided
• 1 Tbsp. butter
• 2 cans Italian diced tomatoes
• 4 garlic cloves, minced
• 2 Tbsp. brown sugar
• 1 1/2 tsp. salt, divided
• 1 cup cooked rice
• 1/4 cup ketchup
• 2 Tbsp. Worcestershire sauce
• 1/4 tsp. pepper
• 1 lb. ground beef
• 1/4 lb. Italian sausage
• 1/2 cup V8 juice, optional

Directions:

Boil cabbage in a Dutch oven for 10 minutes. 

Drain and rinse with cold water. Remove 8 of the leaves.

Saute 1 cup onion in butter.

Add tomatoes, garlic, sugar, and 1/2 tsp. salt. Simmer for 15 minutes.

In a bowl, combine rice, ketchup, Worcestershire, pepper, remaining 1/2 cup onion, and remaining 1 tsp. salt. Crumble meats over top. Mix well.

Remove vein from 8 leaves. Place 1/2 cup meat mixture on leaf and roll up tightly. 

Place seam side down in a large skillet. Repeat and then top with sauce.
Cover and cook on medium-low for 1 hour.

Add juice and cook on low for 20 more minutes.

Recipe from Taste of Home

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These were recreated by Natural Noshings for April 2013 SRC {here}