Beef, Rice & Vegetable Stuffed Cabbage Rolls are a comforting meal loaded with vegetables for a well-rounded dinner. Cabbage rolls are a meal we grew up eating, but to be honest, as a child I always used to unroll the beef from the cabbage and toss it aside. I have grown to love the cabbage though, so now I eat it all up! My mom made them strictly with beef and rice with no vegetables growing up. Sometimes they would get a little dry, so i decided to amp them up with veggies that would not only add some moisture, but lots of nutrients and flavor as well. Most times, it’s best not to mess with mom’s classic recipes, but in this rare occasion, it worked out for the best and everyone loved them!
This recipe makes a particularly large batch with around 20 cabbage rolls. Therefore, I divided the rolls between two pans and freeze one for an easy meal on a night I don’t feel like cooking. To freeze the pan of cabbage rolls, I place them in a disposable or metal 9×13 pan without the tomato juice. I wrap them up with tinfoil and place them in a large re-sealable bag, removing as much air as possible. When you go to bake the frozen cabbage rolls, add the tomato juice to the pan and either let them thaw in the refrigerator before baking or add an additional 20-30 minutes to the cooking time.