Michigan 
Cabbage rolls can be prepared with a variety of fillings and sauces. In Asia, cabbage rolls are often made with seafood, though traditional meat fillings denote European preparations. Sauces can be sweet and sour, or tomato-based. In the United States, cabbage rolls are popular in regions with large Eastern European communities. Cabbage rolls with tomato sauces are popular in Cajun and Creole cuisines in Louisiana as well.
Ingredients
- 1 medium head cabbage
- 1 lb ground pork
- ½ lb sage-flavored pork sausage
- 1 cup chopped onion
- 2 cups cooked brown rice
- ¼ tsp ground black pepper
- 2 cups chicken broth (or 30 oz seasoned canned tomato sauce)
Directions
- Remove the core from cabbage.
- Place whole cabbage in a large saucepan or pot and cover with water.
- Bring water to a boil and cook until outer leaves come loose from the cabbage head, about 8-10 minutes.
- Remove softened cabbage leaves from water and set aside.
- Return cabbage head to boiling water and repeat the process until all leaves are softened.
- Cut away the tough center stalk from each leaf and set aside 12 large leaves for rolls.
- Coarsely chop remaining leaves and place the chopped cabbage in an ungreased 13 x 9-inch baking dish.
- Cook ground pork, sausage, and onion in a pan over medium heat about 6-8 minutes or until meat is no longer pink and the onion is tender.
- Drain fat from pan and stir in rice, heating through.
- Preheat oven to 325°F.
- Place about ½ cup of the meat and rice mixture on each of the cabbage leaves.
- Fold in the sides of each cabbage leaf and roll up each leaf to completely enclose the filling.
- Place the rolls seam-side down in the baking dish over the chopped cabbage and sprinkle with pepper. Pour the broth or tomato sauce over the rolls.
- Bake, covered, for 60 minutes to 1 hour 15 minutes.
- Serve immediately.
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