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Make-Ahead Cabbage Rolls

4.5 | 2 Reviews
Total Time:Prep: 1 hour + chilling Bake: 50 min.

By Taste Of Home Editorial Team

Recipe by Nancy Foust

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

I've relied on this recipe for years, and my cabbage rolls never fail to impress. As the host of a number of holiday parties, my guests have come to expect this main entree. —Nancy Foust, Stoneboro, Missouri

Can you freeze Make-Ahead Cabbage Rolls?

Cover and freeze unbaked cabbage rolls. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

TEST KITCHEN APPROVED

Make-Ahead Cabbage Rolls

4.5 | 2 Reviews Add your review
Yield:12 rolls
Prep:1 hour
Cook:50 min
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Ingredients

  • 12 cabbage leaves
  • 2 pounds ground beef
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cooked long grain rice
  • 2 large eggs, lightly beaten
  • sauce:
    • 1/4 cup butter, cubed
    • 1 large onion, halved and thinly sliced
    • 2 celery ribs, chopped
    • 2-1/2 cups water
    • 2 cans (one 15 ounces, one 8 ounces) tomato sauce
    • 2 tablespoons lemon juice
    • 2 teaspoons sugar
    • 2 teaspoons dried parsley flakes
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
Text Ingredients
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Directions

  1. In batches, cook cabbage leaves in boiling water until crisp-tender, 3-5 minutes. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.
  2. Meanwhile, in a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in rice and eggs.
  3. In another skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender, 6-8 minutes. Stir in water, tomato sauce, lemon juice, sugar, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes.
  4. Spoon about 1/2 cup meat mixture onto each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. Transfer to a greased 13x9-in. baking dish. Pour sauce over rolls. Refrigerate, covered, overnight.
  5. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, until heated through, 50-60 minutes.

Nutrition Facts

2 cabbage rolls: 492 calories, 28g fat (12g saturated fat), 176mg cholesterol, 1376mg sodium, 28g carbohydrate (6g sugars, 4g fiber), 33g protein.
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