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Beef, Rice & Vegetable Stuffed Cabbage Rolls - Krafted Koch - An old comforting dinner recipe made healthier with the addition of lots of vegetables!
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Beef, Rice & Vegetable Stuffed Cabbage Rolls

Beef, rice and vegetables all rolled up in tender cabbage and covered in a spiced tomato juice for a comforting meal.
Prep Time45 minutes
Cook Time2 hours
Total Time2 hours 45 minutes
Course: Entree
Servings: 20 rolls
Author: Danielle | Krafted Koch

Ingredients

  • 1 lb. lean hamburger raw
  • 1 c. rice uncooked
  • 2/3 c. carrot shredded
  • 2/3 c. zucchini shredded
  • 1 medium onion minced
  • 10 oz. can diced tomatoes
  • 1 tsp. pepper
  • 2 eggs
  • 2 tsp. salt
  • 1 large head of cabbage
  • 4 c. tomato juice

Instructions

  • Preheat your oven to 325°.
  • In a large bowl, mix the first nine ingredients until well combined.
  • In a large kettle, heat water on high. Cut the rind out of the head of cabbage and blanch in the hot water to help separate the leaves. Remove the leafs from the water when they are tender enough to roll up without the spine of the leaf breaking.
  • Spoon about 1/3 cup mixture in each leave and roll up tight. Place all the rolls in large casserole and top with tomato juice. Cover and bake at 325° for 1.5 to 2 hours until the rice and hamburger is cooked through.
  • Serve with mashed potatoes, which are great for sopping up all the extra tomato juice.
  • NOTE: This recipe makes a large batch so I freeze half a batch to save for another easy meal.