Description
Tender cabbage leaves wrap a juicy beef and rice filling that bakes evenly in a balanced tomato sauce. This is a comforting, make-ahead friendly dinner.
Ingredients
- 1 large green cabbage about 3 pounds
- 1 pound ground beef 85 percent lean
- 1 cup cooked long grain white rice cooled
- 1 small yellow onion finely diced
- 2 teaspoons minced garlic
- 1 large egg
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 can tomato sauce 15 ounces
- 1 can condensed tomato soup 10.5 ounces
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 cup water
Instructions
- Preheat the oven to 350°F and lightly oil a 9 by 13 inch baking dish.
- Bring a large pot of water to a gentle boil and carefully lower in the whole cabbage. Cook for 8 to 10 minutes until the outer leaves are flexible. Drain and cool slightly.
- Gently remove 12 large cabbage leaves and trim the thick center rib so each leaf lies flat.
- In a bowl, mix the ground beef, cooked rice, onion, garlic, egg, salt, and pepper until evenly combined.
- In a separate bowl, stir together the tomato sauce, tomato soup, paprika, oregano, and water.
- Spread 1 cup of the sauce over the bottom of the baking dish.
- Place about 1 half cup of the beef mixture near the base of each cabbage leaf, fold in the sides, and roll tightly. Place seam side down in the dish.
- Pour the remaining sauce evenly over the rolls and cover tightly with foil.
- Bake for 70 minutes until the rolls are tender and the filling reaches an internal temperature of 160°F.
- Remove foil and bake 10 more minutes to slightly thicken the sauce before serving. Ground beef must reach a safe internal temperature before serving.
Notes
- These cabbage rolls reheat well and keep their shape when stored with sauce.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American