Classic cabbage rolls is fairly simple and results in the best cabbage rolls. I’ve always enjoyed cabbage rolls but didn’t make them since most methods were too complicated. From Beverly Zehner of McMinnville Oregon.

Ingredients 

1 medium head cabbage, cored

1-1/2 cups chopped onion, divided

1 tablespoon butter

2 cans (14-1/2 ounces each) Italian stewed tomatoes

4 garlic cloves, minced

2 tablespoons brown sugar

1-1/2 teaspoons salt, divided

1 cup cooked rice

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1/4 teaspoon pepper

1 pound lean ground beef

1/4 pound bulk Italian sausage

1/2 cup V8 juice, optional

Method 

In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. 

Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.

In a saucepan, saute 1 cup onion in butter until tender. 

Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.

Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and blend well.

Remove thick vein from cabbage leaves for easier rolling. 

Place about 1/2 cup meat mixture on each leaf; fold in sides. 

Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.

Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. 

Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink. Yield: 4 servings.