Mock Cabbage Rolls

Kitchen Tested
  • Yield 6 to 8 servings

This recipe is a quick-and-easy alternative to individually stuffing all those cabbage leaves.


1 1/2 pounds ground sirloin
1 onion, chopped
1 teaspoon minced garlic
1/4 teaspoon pepper
3 cups cooked rice
1 (3/4-pound) head of cabbage, coarsely shredded
1 (27-ounce) jar spaghetti sauce
1/4 cup light brown sugar
1 cup shredded part-skim mozzarella cheese


  1. Preheat oven to 350F.
  2. In a large skillet, cook meat, onion and garlic until meat is done, about 8 minutes.  Drain any excess grease.  Add pepper and cooked rice, mixing well.
  3. Spoon mixture into a 4-quart casserole dish coated with nonstick cooking spray.  Top with shredded cabbage.
  4. In a bowl, mix together spaghetti sauce and brown sugar.  Pour sauce over cabbage.  Bake, covered, 1 hour and 15 minutes, or until cabbage is tender.  Sprinkle with mozzarella and continue baking 5 minutes, or until cheese is melted.



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