Easy Stuffed Cabbage Rolls
These easy stuffed cabbage rolls are a hearty, fairly quick recipe to put together. Taco seasoning, cheese, and salsa add lots of flavor, and the rice gives a great texture as well as making the casserole more filling.
Servings: 6 servings
- 6 large cabbage leaves
- 1 pound ground beef
- 1 Tbs garlic, minced
- 1 taco seasoning packet (I use McCormick)
- 1 cup cooked rice
- 1-½ cup cheddar cheese, grated, divided
- 16 ounce salsa of choice
Preheat oven to 375 F.
Blanch cabbage in boiling water for 2 minutes. Drain, rinse, and let cool.
In medium bowl, add ground beef, garlic, taco seasoning, rice, and ½ cup of cheese and blend thoroughly. Reserve the remaining cheese for topping.
Lay one cooled cabbage leaf, stem at the top, on a large plate. Divide meat mixture into 6 balls. Add ball to cabbage leaf in the center. Fold down first the top of the leaf, then the bottom, then the two sides. Turn over and place in 6 x 9 casserole dish.
Repeat until all 6 rolls are completed.
Spoon salsa evenly over cabbage rolls, then cheese.
Bake in preheated oven for 40-45 minutes or until internal temperature is 165 F.