Stuffed Cabbage Rolls

1 large head of cabbage
2 lbs. ground beef
¾ cup uncooked rice
1 onion, finely chopped
½ tablespoon garlic powder
1 ½ teaspoons salt
1 teaspoon black pepper
3 - 15 oz. cans tomato sauce
Peel about 12-15 cabbage leaves off of the cabbage head. Place leaves in a large saucepan of boiling water; cover and cook for about 3 minutes. In a mixing bowl; add the ground beef, rice, onion, garlic powder, salt, pepper and 1 cup of tomato sauce. Mix well.
Place about ¼ cup of the beef mixture onto the center of each cabbage leaf. Roll the leaf around the filling, folding edges to seal it in. Place roll into a 9x13 casserole dish. Repeat until all the leaves and filling is used. Pour the remaining tomato sauces over the rolls. Cover with foil and bake in a 350 degree oven for 1 hour. Remove foil around the 45 minute mark to allow to brown slightly.
The first time I had cabbage rolls was in Wilkes Barre, PA visiting Ron’s family. I really enjoyed them and I started making my version of them. I hope you would consider making it for your family.
Blessings,
Terri

[@LiviAlessandrini]

YUMMY

[@lynnrose7562]

I will be making these. Thank you for sharing your recipe.

[@terrinallon5283]

You are most welcome. I hope you enjoy! Blessings, Terri