Old-Fashioned Stuffed Cabbage
An old-fashioned, comforting casserole, stuffed cabbage combines seasoned beef and rice with tender cabbage leaves, baked in a rich tomato sauce.
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Instructions
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Preheat the oven to 350F (175C).
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Brown 1 pound ground beef with 1 chopped onion and 2 minced garlic cloves in a large saucepan; drain well and set aside.
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In a large bowl, mix the beef mixture with 1 cup cooked brown rice, 1 tablespoon mustard, 1 large egg, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
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Core 1 head of green cabbage, remove 8 whole leaves, and soak them in hot water until pliable. Chop half of the remaining cabbage and add it to the beef and rice mixture.
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Fill each cabbage leaf with about 1/4 cup of the meat mixture and roll; reserve any remaining meat mixture.
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In a large skillet, saut 2 minced garlic cloves in olive oil, then add 1 (16-ounce) can tomato puree, 1 (14-ounce) can diced tomatoes, 2 bay leaves, 1/2 teaspoon salt, and pepper; simmer for 15 minutes, then discard bay leaves.
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Place the stuffed cabbage rolls in a Dutch oven or large casserole, top with any reserved meat, and pour the tomato sauce over them.
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Cover and bake for 80 to 90 minutes until the cabbage rolls are tender, then serve with the sauce.