How does your family feel about cabbage? My buddy, Brandi, from Aunt Bee’s Recipes, has a recipe for Southern Fried Cabbage that her family loves, and it’s become a regular internet sensation – one of her top posts of all times.
These cabbage rolls do take a little bit of time, but they are so worth it! Super tasty, and a pretty presentation that is also an economical meal.
I cut the bottom off of the head of cabbage and drop it in a pot of boiling water to help the leaves separate easier. I used to try to take them off of the uncooked head, and it seemed they always ripped on me. As I am making my meatballs, I take each leaf off, as they loosen in the pot, with a set of tongs. Be carful — they are hot!
Place the prepared meatball at the bottom of the leaf (where the stem would be) fold the sides inward, and roll from the bottom up. Place seam side down in a baking dish.
Pour tomato sauce over the top of the rolls, cover and bake for about 90 minutes.
Dinner is served. No need for anything else ..it’s all right here, all in one pot!
Here are some other great cabbage recipes: Cabbage & Bleu Cheese Soup, Copy Cat KFC Cole Slaw, Crunchy Asian Ramen Slaw, Inside Out Cabbage Roll Soup, Pickled Red Cabbage from Take Two Tapas, and Coleslaw Minus the Mayo from Lisa’s Dinnertime Dish.
Let’s make some cabbage rolls!
Stuffed Cabbage Rolls
Traditional Stuffed Cabbage Rolls just like Mom always made. Meatball made of ground beef, rice and Parmesan cheese, wrapped in a cabbage leaf and topped with tomato sauce.
- 2 pounds ground beef
- 1 - 29 ounce can of tomato sauce
- 1/2 cup instant rice, uncooked
- 1 head green cabbage
- 1/4 cup Parmesan cheese
- 1/2 cup minced onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 350 degrees.
- Prepare a covered deep baking dish with non-stick cooking spray. Set aside.
- Place a large pot of water to boil on the stove.
- Combine ground beef with rice, onion, cheese and spices. Form into 16 meatballs.
- Cut the bottom off of the head of cabbage and drop it in a pot of boiling water to help the leaves separate easier. (I used to try to take them off of the uncooked head, and it seemed they always ripped on me. ) Take each leaf off, as they loosen in the pot, with a set of tongs. Be carful -- they are hot!
- Place the prepared meatball at the bottom of the leaf (where the stem would be) fold the sides inward, and roll from the bottom up. Place seam side down in a baking dish.
- Pour tomato sauce over the top, cover and bake for 90 minutes.
- Makes 16 rolls.
Amount Per Serving: Calories: 404Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 104mgSodium: 831mgCarbohydrates: 19gFiber: 5gSugar: 9gProtein: 35g
nutrition isn't guaranteed accurate.
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