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Cabbage Rolls II
February 03, 2009

This recipe is excellent, I looked at the reviews and other recipes and made a few alterations; my family loved them. I quadrupled the sauce recipe. And I used 1# of hamburger and 1# of spicey italian sausage. I ended up with 2 casseroles (one for the freezer). Also, I steamed one head of lettuce and it went to long and ended up a mushy mess. I found a video on the internet with a different technique for the cabbage leaves and I'll never do it another way. Get a very large pot of water and bring up to a small boil; as you're waiting for the water to boil core the cabbage head with a fairly wide margin at the top and take off the outer leaves that are dirty. Once the water is hot, place the cabbage head into the boiling water. After about a minute or so, the outside leaves will start to separate from the head; approx every 45 seconds a leaf or two will separate. As they separate remove them from the water into a pie tin or bowl. This is fail proof and the leaves are the perfect softness to roll with ease.

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