Cheesy Baked Stuffed Cabbage Rolls
These cheesy baked cabbage rolls are filled with a savory meat and rice mixture, smothered in sauce, and baked until golden and bubbling. A hearty comfort-food dinner perfect for family meals.
Ingredients
For the Cabbage Rolls
1 large green cabbage
1 pound ground beef
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
Sauce
2 cups tomato sauce
1 tablespoon tomato paste
1 teaspoon sugar
½ teaspoon garlic powder
½ teaspoon onion powder
Cheese Topping
2 cups shredded mozzarella cheese
½ cup cheddar cheese
Fresh parsley for garnish
Instructions
- Prepare the Cabbage
Bring a large pot of water to a boil.
Remove the core from the cabbage.
Carefully place cabbage in boiling water and peel off softened leaves one at a time.
Set 10–12 large leaves aside. - Make the Filling
In a bowl, combine:
Ground beef
Cooked rice
Onion
Garlic
Egg
Salt
Pepper
Paprika
Italian seasoning
Mix until fully combined. - Roll the Cabbage
Lay a cabbage leaf flat.
Add 2–3 tablespoons filling near the base.
Fold sides inward and roll tightly.
Repeat with remaining leaves and filling. - Prepare the Sauce
Mix tomato sauce, tomato paste, sugar, garlic powder, and onion powder. - Assemble
Preheat oven to 375°F (190°C).
Spread a little sauce on the bottom of a baking dish.
Arrange cabbage rolls seam-side down.
Pour remaining sauce over the top.
Cover with foil and bake for 40 minutes. - Add Cheese
Remove foil.
Sprinkle mozzarella and cheddar cheese generously over the rolls.
Bake uncovered for another 15–20 minutes until melted and golden brown. - Serve
Garnish with chopped parsley.
Serve hot with crusty bread or mashed potatoes.
Tips
Freeze leftovers for up to 2 months.
Swap beef for turkey or sausage.
Add diced bell peppers or mushrooms to the filling.
For extra richness, stir a little cream into the sauce.
Approximate Nutrition (Per Serving)
Calories: 420
Protein: 28g
Carbohydrates: 18g
Fat: 26g