Stuffed Cabbage Rolls

Classic comfort food that really hits the spot.
Serves 4 | 


8 cabbage leaves
3/4 lb ground beef
1/2 cup chopped onion
1 can cut up tomatoes, 8 oz.
1/3 cup long grain rice
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded American cheese
1 can tomato sauce, 15 oz.
1 teaspoon sugar
1/2 teaspoon dried oregano


  1. Preheat oven to 350° F.
  2. Remove center veins from cabbage leaves, keeping each leaf in 1 piece. Immerse leaves, four at a time, into boiling water about 3 minutes. Place cabbage on paper towels, set aside.
  3. In a skillet cook ground beef and onion till meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, uncooked rice, Worcestershire, basil, water, salt and black pepper. Bring to boiling, reduce heat to simmer, cover and cook for 15 minutes or till rice is tender. Stir in 1/4 cup of the shredded American cheese.
  4. Place about 1/3 cup meat mixture on each cabbage leaf; fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in roll.
  5. Combine tomato sauce, sugar, and oregano. Pour half of the tomato mixture into a medium baking dish. Arrange cabbage rolls. Spoon remaining tomato mixture atop. Cover and bake for 25-30 minutes or till heated through. Sprinkle with remaining cheese.
Holiday: Oktoberfest
Season: Spring
Course: Dinner
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