I make a large amount because the cabbage rolls can be frozen and reheated in the microwave for a quick dinner after working all day. These cabbage rolls are baked in a baking dish with a tomato-based sauce. Divide the filling between the cabbage leaves and roll up, tucking in the ends. I put the lid on and cook for 2 - 3 hours at 325.
Preheat the oven to 200 degrees C. Secure with kitchen string if necessary.
Preheat the oven to 200 degrees C.
You'll find slight variations in the sauce and the fillings, but the prep work -- steaming the cabbage… INGREDIENTS: 12 cabbage leaves 1 pound ground beef 3/4 cup cooked rice … Secure with kitchen string if necessary. Yes - in fact the oven is the only way I do my cabbage rolls. The mixture of ground beef, rice, and onion makes a delicious filling for the partially cooked cabbage leaves. Cabbage rolls are served in different versions in just about every country in Eastern Europe -- and beyond -- but they all bake the same way: in a covered dish at 350 degrees Fahrenheit until their internal temperature reaches 165 F, the minimum internal temperature for ground meat. I put layers of cabbage rolls in a large roaster pan and cover with sauce. The head of cabbage is frozen and then thawed, which softens the leaves and makes them easy to peel and stuff.
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