(Freezer) Cabbage Rolls

2 reviews, 4 star(s). 100% would make again

Ready in 1 hour

To be cooked ahead of time and then frozen.


1 head green cabbage
1 pound ground beef
1 Onion; chopped
3 cloves Garlic; minced
1 cup long-grain rice, cooked
1 tablespoon mustard
2 tablespoons ketchup
1 egg; beaten
1/4 teaspoon pepper
1 15-oz can tomato sauce
1 10-oz can condensed tomato soup

Original recipe makes 4



1. Core cabbage and remove 8 whole cabbage leaves. Soak leaves in hot water while preparing filling. Shred remaining cabbage; set aside 3 cups to use in filling.

2. Cook ground beef, onion, and garlic in heavy skillet until beef is browned and onion and garlic are tender; drain. Remove from heat. Add rice, mustard and ketchup, then mix well. Stir in egg, pepper, and shredded cabbage. Fill cabbage leaves with filling and roll up.

3. Line a 13 x 9 baking pan with freezer wrap. Pour 1 cup tomato sauce into lined pan. Arrange cabbage rolls, seam-side down, in pan. Place remaining filling around rolls. Mix together remaining tomato sauce and condensed soup, then pour over filled rolls. Cool in fridge until cold, then freeze until solid. When frozen solid, pop out of pan, wrap, label and freeze

4. --To Thaw And Reheat-- Unwrap casser0le and place in 13 x 9 baking pan; thaw overnight in fridge. Cover casserole and bake at 375 for 50-60 minutes or until hot. Remove cover and bake an additional 15 minutes, until bubbly.

Verified by stevemur
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Calories Per Serving: 907 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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After the 2nd leaf tore to shreds trying to get it off I put the whole head in boiling water for 12 minutes. They came off easily after that. I doubled the recipe and got 18 cabbage rolls.
RKG1 6y ago

Recipe from "The Everything Meals For A Month Cookbook" by Linda Larsen. [I posted this recipe.]
cstrock 6y ago

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