A Hearty Southern Cabbage and Sausage Dinner
Cabbage Rolls are a timeless comfort food that brings together tender cabbage leaves, savory pork sausage, rice, and a rich tomato sauce. Slow-cooked over smoky ham hocks, this Southern-style version delivers deep flavor and satisfying texture in every bite.
This recipe from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon turns simple pantry ingredients into a filling family meal. Perfect for Sunday dinners, potlucks, or cozy evenings at home, these cabbage rolls are a delicious example of resourceful Southern cooking.
Ingredients
- 1 head of cabbage
- 1 pound ground pork sausage
- 2 Tablespoons onion (chopped)
- 1-1/4 cups rice (cooked)
- 2 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/4 cups tomato sauce
- 1 cup water
- 3 pounds ham hocks
Step-by-Step Instructions
- Bring a large pot of water to a boil. Carefully place the whole head of cabbage into the boiling water and cook for about 5 minutes to soften the leaves.
- Remove the cabbage from the water and allow it to cool enough to handle. Gently separate the leaves and set aside.
- In a large mixing bowl, combine the ground pork sausage, chopped onion, cooked rice, eggs, salt, and pepper. Mix until thoroughly combined.
- Place a portion of the meat mixture into the center of each cabbage leaf. Roll the leaf around the filling and secure with a toothpick if needed.
- Arrange the ham hocks in the bottom of a large cast-iron pot or Dutch oven.
- Add enough water to cover the bottom of the pot.
- Place the cabbage rolls on top of the ham hocks in a single layer.
- In a separate bowl, combine the tomato sauce and 1 cup of water. Stir until blended.
- Pour the tomato sauce mixture evenly over the cabbage rolls.
- Cover the pot and cook over medium-low heat for approximately 1 hour, or until the cabbage is tender and the filling is fully cooked.
- Remove the toothpicks before serving and spoon some of the sauce over the rolls.
Serves 4–6
Closing Summary / Pro Tips
- These cabbage rolls are packed with savory sausage, rice, and rich tomato flavor.
- Cooking over ham hocks adds an extra layer of smoky Southern goodness.
- Serve with cornbread or mashed potatoes for a complete comfort-food meal.
- The flavors become even better after resting, making leftovers especially delicious.
💡 Pro Tip: Prepare the cabbage rolls a day ahead and refrigerate overnight to allow the flavors to develop before cooking.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.
