Ingredients
Scale
- 1 medium head of green cabbage
- 1 lb ground beef or pork (on sale or budget-friendly)
- 2 cups cooked white rice (leftover rice works best)
- 1 small onion, finely diced
- 1 jar (24 oz) basic marinara or tomato sauce
- 1 cup shredded mozzarella or cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
- Step 1: Soften the Cabbage Leaves. Bring a large pot of salted water to a boil. Remove the core of the cabbage with a sharp knife. Carefully place the whole head into the boiling water for 3 to 5 minutes. As the outer leaves soften, peel them off with tongs and set them aside on a plate to cool. Repeat this until you have 12 large, pliable leaves. Trim the thick center vein from the back of each leaf so they roll easily.
- Step 2: Prepare the Savory Filling. In a large mixing bowl, combine the ground meat, cooked rice, diced onion, garlic powder, salt, and pepper. Use your hands to mix everything thoroughly until the ingredients are evenly distributed. Do not overwork the meat, or the rolls will become tough. If the mixture feels too dry, add two tablespoons of the tomato sauce to help bind it together.
- Step 3: Roll and Assemble. Preheat your oven to 375°F (190°C). Lay a cabbage leaf flat and place about 1/4 cup of the meat mixture near the stem end. Fold the sides inward and roll the cabbage leaf tightly toward the top. Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. Place the rolls seam-side down in the dish until it is full.
- Step 4: Bake and Add Cheese. Pour the remaining tomato sauce over the top of the cabbage rolls, ensuring they are well-covered. Cover the dish tightly with aluminum foil to trap the steam. Bake for 35 minutes. Remove the foil, sprinkle the shredded cheese generously over the top, and bake for another 10 minutes uncovered until the cheese is bubbly and slightly browned.
- Cook Time: 1 hour 10 minutes