Stuffed Cabbage Rolls


1 cabbage, cored and leaves removed

1 pound ground beef

1 cup cooked rice

1 small onion, diced

1 egg

1 tablespoon Worcestershire sauce

3 or 4 garlic cloves, minced

1 teaspoon garlic, granulated

1 teaspoon salt

1 teaspoon black pepper

15 ounce can fire roasted tomatoes or tomato sauce

½ cup water


Preheat oven to 350 degrees F.

Bring a large pot of water to boiling.  Boil cabbage leaves for 3 minutes and drain.

In a large bowl, combine ground beef, rice, onion, egg, Worcestershire sauce, garlic, salt, and pepper.

Place about ¼ cup of meat mixture into center of each cabbage leaf.  Roll up and tuck ends in.

Place rolls in a baking pan.

Pour tomatoes over cabbage rolls.

Cover with foil and bake for 1 hour and 30 minutes.


This recipe brought to you by Sophie in the Kitchen