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.
- 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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