Sweet Sausage Cabbage Rolls Recipe

Update Servings
  • 1 medium size cabbage
  • 1 cup medium grain white rice
  • 2 chicken bouillon cubes
  • 3 pounds Premio sweet Italian sausage-taken out of casing
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 48 ounces tomato soup
  • The night before making the rolls, freeze the whole head of cabbage.
  • The next morning defrost in a strainer in the sink.
  • Cut out core and the leaves just come right off the head. Set aside
  • Take 3 cups cold water and bring to a boil, add rice and bouillon and reduce heat. Cook on low 15 minutes covered.
  • Meanwhile in a bowl add the sausage meat, salt and black pepper.
  • When rice is cooked, cool about 20 minutes then add to the sausage mixture and mix well.
  • now lay out the cabbage leaves and fill them with a tablespoon of filling.
  • As you fill each one, roll very tight and tuck in the ends like an egg roll.
  • When all the rolls are are filled, place them in a pressure cooker and cover them with tomato soup, add 1/2 can water.
  • Cover and cook on high, when the pressure release valve top starts wiggling, turn down to low.
  • Cook a total of 1 hour.
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