This past weekend, I attended the Build Your Blog Conference right here in Salt Lake City. It was 2 full days of blog education, classes, inspiring speakers and lots of bloggers. I reconnected with old friends and made new ones. I will be posting about my experience this week since I’m so tired right now and my brain is on overload with all the information I soaked in. So if you’ve been wondering why no recipes this past weekend, that’s why. But, I will not leaving you hanging. As I do some meal planning for the upcoming week, I’m looking for some family pleasing meals and I’m sure you are too. I’m hoping this Chicken Sausage Cabbage Rolls will be one you’ll want to try.
Just this week, I was watching a show on PBS with a lady who was showing the host her cabbage rolls. I don’t remember where she was from, but she had an eastern European accent and she was a doll! Probably a lady in her 70’s, but so adorable with the host I wanted to reach through the TV and give her a big hug. I had already made this dish using chicken sausage instead of her beef and I think you’ll find it pretty darn good.
Keep in mind while making these that the number of cabbage rolls you finish up with will vary based on the size of the cabbage leafs you have. Here in Utah, we don’t seem to get giant cabbages in the grocery store so my leafs were not big at all. The size and number of the rolls will depend on that. And, if you have small leaves, you can always double wrap them to keep the meat inside.
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Chicken Sausage Cabbage Rolls
Print recipe
| Serves | 6-8 |
Ingredients
- 1/2 tablespoon garlic salt grinder mix
- 1 can tomato sauce
- 1/2 can tomato paste (+ 2 tablespoons for the meat mix)
- 1/3 cup water
- 1 tablespoon minced onion
- salt & pepper to taste
- 1/2 - 3/4lb italian chicken sausage
- 1 cup cooked white rice
- 1/4 Medium red onion (finely chopped)
- 3 cloves garlic (crushed)
- 1/4 cup chopped fresh spinach
- 6-8 cabbage leaves (steamed)
Note
Substitute Corned Beef for a St. Patricks theme
Directions
| Step 1 | |
| Pre-heat the oven to 350 degrees. Mix the first six ingredients in a bowl and set aside. | |
| Step 2 | |
|
Take the next 5 ingredients and mix in another bowl. Add 1/8-1/4 cup of the sauce mix in the meat mix and blend well.  | |
| Step 3 | |
|
Using an ice cream scooper, spoon an equal amount onto the steamed cabbage leaves and wrap them up like a small burrito. The roll should fit in the palm of your hand. Lay into a large baking dish and spoon sauce on top. Bake uncovered for 45 minutes.  | |
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i am in the midst of cooking your recipe and your proportions are WAY off, half a lb of meat or cup of rice, I literally made 7 very scrimpy rolls. I am so disappointed because I think the flavor will be there.
I’m so sorry!!! I went into the recipe and made a few adjustments. What size are your cabbage leaves? As I looked over my pictures, I realized mine were quite small. Perhaps that makes a difference. I’m going to make this again this weekend and make more adjustments as necessary. I’m so sorry you were disappointed.