- 1 head red cabbage
- 1 pound ground beef
- 1/2 cup uncooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped carrots
- 1 (15 ounce) can tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Remove the outer leaves of the cabbage and cut out the core.
3. Bring a large pot of water to a boil. Add the cabbage head and cook for 5 minutes, or until the leaves are wilted.
4. Drain the cabbage and let it cool slightly.
5. Peel away the leaves from the cabbage, one by one.
6. In a large bowl, combine the ground beef, rice, onion, green bell pepper, carrots, tomato sauce, salt, and black pepper.
7. Place about 1/4 cup of the filling on each cabbage leaf.
8. Fold the sides of the cabbage leaf over the filling and roll it up tightly.
9. Place the cabbage rolls in a baking dish.
10. Pour the remaining tomato sauce over the cabbage rolls.
11. Bake in the preheated oven for 30-45 minutes, or until the cabbage rolls are heated through and the rice is cooked.
Tips:
- To make the cabbage rolls ahead of time, cook them as directed and then let them cool completely. Store them in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat them in a covered baking dish in a preheated 350 degree F (175 degrees C) oven until heated through.
- You can also freeze the cabbage rolls for up to 2 months. To freeze, place the cooked and cooled cabbage rolls in a freezer-safe container. When ready to serve, thaw them overnight in the refrigerator and then reheat them as directed.