Stuffed Cabbage Rolls

Recipe by: Patricia Smith

“Really good with some nice spices. A hearty meal!”


  • 1 large head of cabbage, cored
  • 1 tablespoon butter
  • 2 medium onions, chopped
  • 3/4 lb lean beef, ground
  • 1/4 lb pork sausage, ground
  • 1 cup white rice or 1 cup brown rice, cooked
  • 1/2 teaspoon allspice
  • 1 (28 ounce) cans tomatoes
  • 1 (8 ounce) cans tomato sauce
  • 1 (6 ounce) cans tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 1 teaspoon thyme
  • to taste sour cream


  • Preheat oven to 350.
  • In a large pot, steam the cabbage for 10 minutes or until the leaves are softened enough to peel away.
  • Cool and separate leaves, gently shake off moisture, and set aside. Melt butter in a skillet and saute onions until they are golden.
  • Remove half the onions to a bowl containing the ground beef and pork sausage. Mix in the rice and allspice gently with your hands.
  • To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, salt and seasonings.
  • Simmer for 15 minutes.
  • Place a small amount of meat mixture on each cabbage leaf.