Stuffing-Stuffed Cabbage Rolls

Servings: 4

Prep Time: 30 min

Cook Time: 20 min


3 cup; butter or margarine

2 cup; chopped onion

1/4 cup; chopped celery

1 cup; diced ham

1 cup; chicken broth

1 cup; Mrs. Cubbison's Seasoned Corn Bread Stuffing

1 large cabbage leaves

1 1/2 cup; tomato sauce

1 1/2 teaspoon; dried basil, crushed


  • Preheat the oven to 350°F. Lightly spray a shallow baking pan with nonstick cooking spray and set aside.
  • Place the butter margarine in a large skillet, and melt over medium heat. Add the onion and celery and sauté for 5 minutes, or until the vegetables are soft but not browned. Add the ham and cook for 3 additional minutes, or until the ham is lightly browned. Stir in the chicken broth.
  • Place the stuffing mix in a large bowl. Add the ham mixture and toss well to combine. Set aside.
  • Place 3 quarts of water and 1 tablespoon of salt in a large pot, and bring to a boil. Add the cabbage leaves, lower the heat, and simmer for 5 minutes, or until the leaves have softened. Carefully remove the leaves and drain well.
  • To make the rolls, place a cabbage leaf on a flat surface. Divide the stuffing mixture into 8 portions and place a portion in the center of each leaf. Fold the left and right sides over the filling, and then roll up the leaf. Repeat with the remaining leaves.
  • Arrange the stuffed cabbage leaves seam sides down and close together in the prepared baking pan. Cover and bake for 20 minutes.
  • While the cabbage is baking, combine the tomato sauce and basil in a small bowl. Spoon the sauce over the cabbage rolls and cook uncovered for 10 to 15 additional minutes, or until the cabbage is tender.