Earl Campbell's sausage Cabbage rolls



6-12 servings

Suggested Garnishes

Fresh parsley

Your favorite hot sauce


12 big cabbage leaves

For the filling

1 lb Earl Campbell’s Smoked Sausage cooked and ground (you can do this by roughly chopping or using food processor)

¾ cups of white cooked rice (we recommend Jasmine but any rice works)

1 small yellow or white onion finely chopped

1 clove of garlic minced

1 egg

¼ cup of low fat milk

Salt and pepper to taste

For the sauce

8 oz. tomato sauce

1 14 oz can of diced tomatoes (do not drain)

2 tablespoons sugar

2 tablespoons of white vinegar

½ cup light chicken broth (low salt) 

2 tablespoons of cornstarch diluted in ½ cup of very cold water (slurry)


1. In a large Dutch oven, partially cook cabbage leaves with boiling salted water; cover (3 minutes). Drain well and set aside.

2. In a large bowl, combine cool ground sausage, cooked rice, beaten egg and milk.  Make sure filling is not overly runny.  Take the cabbage leaves and stuff each one with the filling mix.  Roll burrito style and fasten with toothpick to secure filling from coming out.  Arrange in a greased baking dish.

3. In a separate bowl, combine tomato sauce, canned tomatoes, sugar, vinegar and broth.  You may also do this in a saucepan and heat lightly.  Taste and add additional sugar need be.  Pour this sauce over cabbage rolls.  Cover with aluminum foil and bake in 350 preheated oven for one hour.  Carefully remove the rolls with a slotted spoon or spatula and put on a serving platter. 

4. Pour the pan sauce in a saucepan over medium heat and add the cornstarch slurry.  Slowly bring to a boil stirring constantly until it thickens.  Pour over the cabbage rolls.