Homemade Cabbage Rolls

This homemade cabbage roll dinner is quite hearty and filling.  It's a great way to get your veggies in.

Makes 8-10 cabbage rolls

Ingredients:

  • 2 pounds of ground beef
  • 1 medium cabbage (8- 10 leaves)
  • 1 medium onions (diced)
  • 1 small red pepper (diced)
  • 4 cups of cooked white rice
  • 1 stalk of celery (sliced)
  • 1 can of pasta sauce (tomato sauce)
  • 1 cup of shredded mozzarella cheese
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1 teaspoon of dried sage
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of garlic powder

Directions:

Take the head of cabbage and cut a leaf off from the base, try not to rip the leaf. Do this several times to get many leaves. If it gets hard to come off, boil some water and place the cabbage head in for a few minutes, enough to soften it but don't cook too long.

In a skillet pan, cook ground beef until its all brown. Add in the red pepper, the onion and celery just until its softened.

Cooking Beef

Cook the rice, or if you already pre-cooked it move to the nest step.

Cooked Rice

Combine the cooked beef, and rice, and all the spices

Mixed beef and rice

Add scoopfuls of the beef rice mixture on the cabbage leaf

Cabbage Roll Rice Fill

Fold the bottom of the cabbage leaf over the mixture, then fold both outer edges in, like a burrito.  Place folded side down into a casserole dish, pour pasta sauce over the entire casserole.

Cabbage Rolls Rolled

Shred mozzarella cheese over the cabbage rolls.

Shredding Cheese on Cabbage Rolls

Shredded Cheese on Cabbage Rolls

Bake for 60 minutes at 350 F.

Cooked Cabbage Rolls

Once cooked, let it sit for a few minutes to cool, scoop out individual cabbage rolls and plate it. Enjoy!

Cabbage Rolls Cooked and Served

You can make a large batch and freeze them. Put into an air tight container, label then freeze.  It's good for 3 months frozen. To use, un-thaw in the fridge overnight before heating up.

The Author:

Pioneerthinking.com - Ingredients for a Simple Life

Photos. Pioneerthinking.com

July 11, 2017

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