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Stuffed Cabbage (Sausage, celery, & onion)

1 Tbsp olive oil

1 lb hot Italian pork sausage, casing removed (meat is optional)

1 medium sweet onion, chopped (about 1 cup)

2 stalk celery, chopped (about 1 cup)

1 3/4 cup chicken broth

6 cups bread crumbs

2 Tbsp chopped fresh parsley

Washed whole cabbage leaves


Heat the oil in a 12-in skillet over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any excess fat.

Add the onion and celery to the skillet and cook until the vegetables are tender, stirring occasionally. Stir in the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing and parsley and mix lightly.

Form into loose balls and "stuff" into large whole cabbage leaves.


Attached picture was submitted by a shareholder. They served the stuffed cabbage leaves with a side of fresh corn.

Thank you to our wonderful shareholder!

Preparation Time: 
Image icon Stuffed Cabbage.jpg48.54 KB