Layered Cabbage Rolls

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This simplified version of classic cabbage rolls delivers all of the original flavor with the least amount of effort!


1 medium cabbage head, thinly cut into 1/2″ strips
2 pound beef (ground)
1 small onion, finely chopped
2/3 cup rice, uncooked
1 teaspoon cayenne pepper
1 teaspoon powdered garlic
1 tsp. salt (kosher)
1/4 teaspoon black pepper, freshly ground
Tomatoes, crushed (24 oz.)
tomato sauce (15 oz.)
white wine vinegar, 2 tblsp.
1/3 cup brown sugar (light)


Preheat oven to 350 degrees Fahrenheit. Cover the bottom of a 913 dish with cabbage (two smaller pans will work as well). Cook the ground beef and onion together in a large pan over medium heat.

Remove any excess fat from the pan and combine the rice, chili powder, garlic powder, salt, and pepper with the meat in the skillet. Stir in the crushed tomatoes until everything is well combined. In the baking dish, spread the meat mixture over the cabbage.

Toss the meat and cabbage with a mixture of tomato sauce, sugar, and vinegar. Bake for 90 minutes after covering with foil. Allow for 5-10 minutes of resting time before serving.


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