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Stuffed Cabbage Rolls

(2 reviews)
Stuffed Cabbage Rolls
  • Prep Time 1 hr 15 min
  • Total Time 2 hr 15 min
  • Servings 8
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Stuffed with hearty ingredients like seasoned ground beef, onions and rice, these delicious cabbage rolls baked with tomato sauce and Parmesan cheese make for a perfect comfort food meal during the cold winter months.

Ingredients

1
cup water
1/2
cup uncooked regular long-grain white rice
1
medium head cabbage, core removed
2
eggs
1
lb lean (at least 80%) ground beef
1/3
cup chopped onion
1/2
teaspoon salt
1/4
teaspoon dried oregano leaves
1/4
teaspoon pepper
1
can (15 oz) tomato sauce
3/4
cup grated Parmesan cheese

Directions

  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat water and rice to boiling. Reduce heat to low; cover and cook 12 to 14 minutes or until rice is tender. Remove from heat.
  • 2 Meanwhile, in 6-quart Dutch oven, cook whole head of cabbage in enough boiling water to cover about 3 minutes or just until outer leaves are softened. Remove cabbage from water; remove as many leaves as can easily be removed. Return cabbage to water; repeat process until 16 leaves are removed.
  • 3 In large bowl, beat eggs. Stir in ground beef, onion, salt, oregano, pepper and cooked rice. For each roll, place about 3 tablespoons beef mixture in cooked cabbage leaf; roll up, tucking in ends to completely cover mixture. Place seam side down in baking dish. Pour tomato sauce over rolls. Sprinkle with Parmesan cheese.
  • 4 Cover tightly with foil; bake 50 to 60 minutes or until bubbly around edges, cheese is melted and beef is thoroughly cooked.
Tips  

Cabbage is a cruciferous vegetable and is a good source of vitamin C and dietary fiber.

When you’re at the grocery store shopping for cabbage, look for heads with shiny, crisp leaves. Avoid cabbage with wilted or bruised leaves.

Place beef mixture in cabbage leaf; roll up, tucking in ends to completely cover mixture.

Nutrition Information 
No nutrition information available for this recipe
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