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Prep 1hr15min
Total2hr15min
Ingredients11
Servings8
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Ingredients
1
cup water
1/2
cup uncooked regular long-grain white rice
1
medium head cabbage, core removed
2
eggs
1
lb lean (at least 80%) ground beef
1/3
cup chopped onion
1/2
teaspoon salt
1/4
teaspoon dried oregano leaves
1/4
teaspoon pepper
1
can (15 oz) tomato sauce
3/4
cup grated Parmesan cheese
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Steps
1
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat water and rice to boiling. Reduce heat to low; cover and cook 12 to 14 minutes or until rice is tender. Remove from heat.
2
Meanwhile, in 6-quart Dutch oven, cook whole head of cabbage in enough boiling water to cover about 3 minutes or just until outer leaves are softened. Remove cabbage from water; remove as many leaves as can easily be removed. Return cabbage to water; repeat process until 16 leaves are removed.
3
In large bowl, beat eggs. Stir in ground beef, onion, salt, oregano, pepper and cooked rice. For each roll, place about 3 tablespoons beef mixture in cooked cabbage leaf; roll up, tucking in ends to completely cover mixture. Place seam side down in baking dish. Pour tomato sauce over rolls. Sprinkle with Parmesan cheese.
4
Cover tightly with foil; bake 50 to 60 minutes or until bubbly around edges, cheese is melted and beef is thoroughly cooked.
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When you’re at the grocery store shopping for cabbage, look for heads with shiny, crisp leaves. Avoid cabbage with wilted or bruised leaves.
Substitute ground turkey for ground beef in this stuffed cabbage rolls recipe for a different flavor twist.
Love these ground beef-stuffed cabbage rolls? From slow-cooker meals to casseroles, we’ve got even more beef recipes to browse.
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