We Put a Cheesy, Tomato Sauce-Y Spin on Stuffed Cabbage Rolls

Stuffed cabbage rolls are great by themselves. Aromatics, meat, and rice wrapped in a cabbage leaf? There’s no way to go wrong there. But we decided to put a little bit more oomph to our version, by taking a page from enchiladas. (Come on, enchiladas are basically burritos baked in sauce; and these are kind of like burritos, so…)

This recipe swaps out ground meat for something more accessible—corned beef. It brings a lot of flavor, without extra work. And it melds well with all the other components. (That said, if you’d rather keep the rolls traditional, you can always use ground beef here.) The result is a gooey, melt-y, crunchy mess that we have no problem eating again and again.

Stuffed Cabbage Rolls



Serving Size

6-12 people

Active Time

1 hr 30 mins

Total Time

1 hr 30 mins

  1. Preheat oven to 350F.
  2. In a skillet over medium heat, heat the oil.
  3. Add garlic and onion and cook until onion is slightly translucent, about 2-3 minutes.
  4. Add the corned beef and cook until almost dry. about 8 minutes more.
  5. Transfer the cooked corned beef into a large bowl and let cool slightly.
  6. Add the rice and stir until well combined.
  7. In an oven safe dish (9×13 works here), add 1 cup of tomato sauce to the bottom then set aside.
  8. Take a large scoop of the rice and place in the middle of a single cabbage leaf.
  9. Roll tightly then place on top of the tomato sauce in the baking dish.
  10. Continue until all the rice and all the cabbage has been used.
  11. Top the rolls with the remaining tomato sauce then evenly sprinkle the mozzarella on top.
  12. Place in the preheated oven and bake until cheese is melted and browned, about 30 minutes.
  13. Serve.

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