Stuffed Cabbage Rolls
Stuffed Cabbage Rolls are filled with ground beef, rice and herbs and smothered in a flavorful sauce. Perfect comfort food or freezer meal.
Servings: 6
Ingredients
Sauce
- 2 tablespoons extra virgin olive oil
- ½ cup yellow onion finely chopped
- 2 cloves garlic minced
- 28 ounces canned crushed tomatoes (1 large can)
- 14.5 ounces tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
Rolls
- 1 head cabbage
- 1 pound lean ground beef
- 1 cup instant rice OR cooked white rice
- 1 egg lightly beaten
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Optional: fresh herbs for garnish
Instructions
- Preheat the oven to 350 degrees and prepare a 9x13 baking pan with cooking spray. Set aside.
- In a large pot filled with water, boil the head of cabbage for 5 minutes. Pull 12 leaves off of the head, set aside to cool.
- To prepare the sauce: Heat oil over medium high heat and cook onion until tender. Add garlic and cook for one additional minute. Add the crushed tomatoes, tomato sauce and seasonings and simmer for 10 minutes. Remove from heat and set aside.
- To prepare the stuffing: In a large bowl, combine the beef, rice, egg and seasonings. Mix until fully incorporated. Add 1 cup prepared sauce into the mixture.
- Fill each prepared leaf with about ¼ cup of the mixture and carefully fold the cabbage around, wrapping tightly.
- Place the stuffed cabbage rolls into the pan, seam sides down and top with the additional sauce.
- Bake for 60 minutes or until the internal temperature reaches 160 degrees. Check halfway and spoon extra sauce over rolls if needed.
Notes
Make Ahead: Prepare the stuffed cabbage and assemble in the casserole dish. Cover and refrigerate for up to 8 hours. Let sit out while your oven heats up, or you may need to add to the cooking time.
Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 3-4 days. Or, leave the casserole in the baking dish, cover and store 3-4 days.
Freeze before baking: Prepare the recipe and don't bake it. Cover tightly with plastic wrap, then foil, and freeze for up to 3 months. Thaw fully in the fridge overnight before baking.
Freeze after baking: Let leftovers cool completely, then store in a freezer container. To store in a bag, freeze rolls separately on a cutting board or baking sheet for 30 minutes first.
Reheating: If frozen, thaw completely in the fridge overnight. Preheat the oven to 350 degrees F. Heat for 30 minutes if previously baked, one hour or more in not. For individual portions, reheat in the microwave.
Nutrition
Serving: 2rolls | Calories: 349kcal | Carbohydrates: 31g | Protein: 21g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1392mg | Potassium: 1105mg | Fiber: 7g | Sugar: 13g | Vitamin A: 751IU | Vitamin C: 62mg | Calcium: 139mg | Iron: 5mg
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