🥬 Cheesy Beef-Stuffed Cabbage Rolls
📝 Description
Cheesy Beef-Stuffed Cabbage Rolls are a hearty, comforting dish made with tender cabbage leaves wrapped around a flavorful beef filling, mixed with rice, herbs, and melted cheese. They’re baked in a rich tomato sauce until soft, juicy, and bubbling with cheesy goodness.
🧾 Ingredients
For the Rolls
- 1 large cabbage (whole head)
- 500g ground beef
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1/2 cup cooked rice
- 1 egg (optional, for binding)
- 1 tsp paprika
- 1 tsp dried oregano
- Salt & black pepper to taste
- 1 cup shredded mozzarella or cheddar cheese
For Sauce
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar (optional, balances acidity)
- 1 tsp dried basil or oregano
- 1 tbsp olive oil
- Salt & pepper to taste
👨🍳 Instructions
1. Prepare cabbage
- Boil a large pot of water.
- Carefully place whole cabbage and simmer 5–7 minutes.
- Peel off softened leaves gently and set aside.
2. Make beef filling
- Heat a pan and cook onion + garlic until soft.
- Add ground beef and cook until browned.
- Stir in rice, spices, salt, pepper, and mix well.
- Let cool slightly, then mix in egg and half of the cheese.
3. Assemble rolls
- Take a cabbage leaf, add 2–3 tbsp filling.
- Roll tightly, folding sides inward.
- Repeat for all leaves.
4. Prepare sauce
- Mix tomato sauce, tomato paste, olive oil, herbs, salt, and pepper.
5. Bake
- Spread a layer of sauce in a baking dish.
- Place cabbage rolls seam-side down.
- Pour remaining sauce over them.
- Cover with foil and bake at 180°C (350°F) for 40 minutes.
6. Add cheese
- Remove foil, sprinkle remaining cheese on top.
- Bake uncovered for another 10–15 minutes until melted and golden.
❓ Q&A
Q: Can I skip rice?
A: Yes, replace with extra meat or cauliflower rice for a low-carb version.
Q: Can I cook on stovetop instead of oven?
A: Yes, simmer covered in a deep pot for 45–60 minutes.
Q: What cheese works best?
A: Mozzarella for meltiness, cheddar for stronger flavor—or a mix.
Q: Can I freeze it?
A: Yes, freeze before or after baking for up to 2 months.