Baked Stuffed Cabbage Recipe

Ingredients for Baked Stuffed Cabbage

• 1 medium head of cabbage, leaves separated
• Lean Ground Beef
• 1 medium onion, finely chopped
• Fresh Parsley
• 1 teaspoon salt
• Fresh Thyme
• 2 cloves garlic, minced
• Cayenne Pepper
• 2 cups tomato sauce

How to Make Baked Stuffed Cabbage

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with nonstick cooking spray.
2. Blanch cabbage leaves: Bring a large pot of salted water to a boil. Add cabbage leaves one at a time and blanch for 1 minute, until slightly softened. Remove and immediately plunge into an ice bath to stop the cooking process.
3. Drain the cabbage leaves thoroughly and pat them dry with paper towels.
4. Prepare the filling: In a large bowl, combine 1 lb ground beef, 1 medium onion (finely chopped), 1/4 cup chopped fresh parsley, 1 teaspoon salt, 1/2 teaspoon dried thyme, 2 cloves garlic (minced), and 1/4 teaspoon black pepper. Mix well. Divide the mixture into 8 equal portions.
5. Assemble the rolls: Place a portion of the meat mixture onto the center of each cabbage leaf. Roll or fold the leaf around the filling, tucking in the sides to secure. Secure each roll with a wooden toothpick.
6. Arrange the cabbage rolls seam-side down in the prepared baking dish.
7. Pour 2 cups of your favorite tomato sauce (or homemade!) over the cabbage rolls.
8. Bake, covered, for 50-60 minutes, or until the cabbage is tender and the filling is cooked through. If the sauce starts to dry out, add a little water to the dish.
9. Remove from oven and let stand for 10 minutes before serving. Remove toothpicks before serving.