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Make-Ahead Cabbage Rolls

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
  • Total Time
    Prep: 1 hour + chilling Bake: 50 min.
  • Makes
    12 rolls

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

Directions

  • 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.
  • 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.
  • 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.
  • 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.
  • Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, until heated through, 50-60 minutes.

  • Freeze option: 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°.
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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Reviews

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Average Rating:
  • LBurkey
    Apr 8, 2020

    I found these to be very good. They are a bit labor intensive, but well worth the effort.

  • Wendy
    Feb 25, 2020

    I love cabbage rolls but they take so long to make that I just don't make them. I believe this recipe works more quickly because the rice is cooked ahead, I can refrigerate overnight before baking and I LOVE being able to freeze them for future meals. There are just the two of us in our house..sometimes another couple visits and this way I can make just enough. The recipe is still delicious..just so much easier! Thanks so much for sharing this!