Whole Grain and Italian Sausage–Stuffed Cabbage

  • Diplocook Posted: 02/26/09
    Worthy of a Special Occasion

    I don't think I would make this recipe again - the taste was quite bland and the filling became dry. While I like the nutty texture of the bulgur, it didn't blend well with the sausage taste. With the plethora of fabulous Cooking Light recipes, I'm glad I tried this one...but won't be repeating it!

  • EllenDeller Posted: 12/23/10
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    Baked in the oven, with sauce on them and covered for one hour. Also cooked sausage and the rice before mixing with other ingredients. I've used bulgar once, brown rice once, and white rice once. It's works with all, but I prefer the brown. Also added a dash of herbs de provence to the mix. The whole recipe made 16 cabbage rolls, but this will all depend on the size of the cabbage leaf you're working with. If you have leftover stuffing, it freezes easily and could go into bell peppers later.

  • heygirl658 Posted: 03/16/09
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    My husband & I really enjoyed this recipe. I used good quality hot Italian Sausage, and the flavor was amazing. I needed much more of the sauce, but fortunately the can of crushed tomatoes that I purchased provided more than enough. My husband even commented that he does not like cabbage but found this dish delicious! I didn't serve anything with it, and 2 rolls each were more than filling for us.

  • caitylaity99 Posted: 02/20/09
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    My mom and I LOVED this recipe and looked forward to it again in our lunch leftovers! Yummy subtle flavors, super nutricious! A big winner at our house!

  • wilmabrown2000 Posted: 04/01/09
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    we thought this recipe was absolutely delicious! I could not find hot turkey italian sausage so I used regular pork italian sausage and added pepper. cut the salt in half. The cabbage leaves were a bit of a pain to work with, but the cabbage flavor was great. We froze the leftover mixture and sauce and ate it later using flour tortillas. It is a time consuming recipe, but worth the effort.

  • erikared Posted: 03/14/09
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    Not worth the effort. I think you get much better flavor with a slow cooker version. This was much too time consuming with only bland results. I agree that the leftovers were better than the first day. If you are going to try this, make sure you have the right equipment for all the steaming.

  • enjenkins Posted: 08/04/09
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    Amazing! We can't wait to make this again. It is just as good reheated as well. I am horrible at making rice so we used boil in bag brown rice and it worked fine.

  • Angiesue82 Posted: 10/05/10
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    My husband and I thought this was delicious. Though a bit time consuming, probably not a great week night recipe, we thought it was worth it. I used Jennio Italian Seasoned ground turkey instead of sausage and subed egg plant in for the mushrooms. We will definitely make this again!

  • Gabbyct Posted: 09/18/11
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    I really like this cabbage roll recipe- mainly because there are more grains than meat so it is lighter yet still delicious. It's a bit labor intensive but not any more so than other cabbage roll recipes. My store didn't have turkey sausage so I mixed in 1/2 lb ground turkey breast and 1/2 lb italian pork sausage and it was quite good. I added extra garlic, fennel seeds and crushed red pepper to the filling mixture- I like things more intensely spiced than most recipes have in them. I also chopped the remaining cabbage and added it to the tomato sauce to bulk it up a bit and use up the extra cabbage. This recipe will be added to my list of regulars

  • diane32922 Posted: 07/05/12
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    I like this so much better than rice-stuffed cabbage. I've always had tons of filling left but have been happy to eat it on its own. The nutty taste of the bulgur is a real plus. I didn't steam the rolls but baked them in the oven for a bit with the sauce on the top.

  • detailaddict Posted: 02/12/13
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    This turned out really well; but as the cabbage leaves would hold only about 1/4 cup of filling I ended up with roughly 1/3 of the mixture left over, even after making 16 rolls. I used green cabbage (including the larger outer leaves, which rolled up more securely), cooked the mushrooms and bulgur in vegetable broth, and instead of using turkey sausage I made some with ground pork loin. I also added the garlic to the filling raw. I didn't have crushed tomatoes, but found the results with canned diced very good despite the chunkiness. I don't buy cabbage very often but this is a good use for it and I will keep this recipe in mind in the future.

  • steponme Posted: 05/22/13
    Worthy of a Special Occasion

    Getting those inner layers off of the cabbage poses somewhat of a challenge, but other than that, the recipe was pretty simple and easy to prepare. First time I've used bulger; reallly liked it. This was delicious, served with roasted sweet potatoes and onions.

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