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Sausage Stuffed Cabbage Rolls

Western.Chefs's picture
Ingredients
  Bulk pork sausage 1⁄2 Pound
  Regular rice 1⁄2 Cup (8 tbs), uncooked
  Diced onion 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Paprika 2 Teaspoon
  Ground sage 1⁄2 Teaspoon
  Cottage cheese 1 Cup (16 tbs)
  Cabbage leaves 8 Large
  Cream of tomato soup 1⁄2 Cup (8 tbs), undiluted
  Milk 1⁄4 Cup (4 tbs)
  Commercial sour cream 1⁄2 Cup (8 tbs)
Directions

Saute sausage, rice and onion together in skillet, stirring frequently, about 5 minutes.
Pour off excess fat.
Cool slightly and add seasonings and cottage cheese.
Drop cabbage leaves into boiling water for about 1 minute; drain.
Divide rice mixture into 4 parts.
Wrap each part in 2 cabbage leaves and fasten with toothpicks.
Arrange in a 1 quart casserole.
Mix soup, milk, and sour cream together.
Pour over cabbage rolls and bake, covered, at 350° for 1 1/4 hours.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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