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


  1. Preheat the oven to 350°F. Lightly spray a shallow baking pan with nonstick cooking spray and set aside.
  2. 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.
  3. Place the stuffing mix in a large bowl. Add the ham mixture and toss well to combine. Set aside.
  4. 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.
  5. 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.
  6. Arrange the stuffed cabbage leaves seam sides down and close together in the prepared baking pan. Cover and bake for 20 minutes.
  7. 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.