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Cabbage Rolls with Ground Beef and Cheese

  • Author: Sofia
  • Total Time: 4 hours 30 minutes
  • Yield: 6 servings 1x

Description

Warm, hearty, and deeply satisfying, these Cabbage Rolls with Ground Beef and Cheese take a comforting classic and elevate it with melted cheese, sweet corn, and a savory tomato braise.

Ingredients

Scale
  • 1 large head green cabbage (about 2.5 to 3 lbs)
  • 1.5 lbs lean ground beef (85/15 or 90/10)
  • 1 cup cooked white rice (cooled)
  • 1 can (15 oz) whole kernel sweet corn (drained and divided)
  • 1 can (14.5 oz) diced tomatoes (with juices)
  • 1 can (15 oz) tomato sauce
  • 1 small yellow onion (finely diced)
  • 3 cloves garlic (minced)
  • 1 large egg (lightly beaten)
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt (divided)
  • 1/2 tsp freshly cracked black pepper
  • 1.5 cups shredded cheese (cheddar, Monterey Jack, or blend)

Instructions

  1. Bring a large stockpot of salted water to a boil. Cut around the core of the cabbage and remove it. Submerge the cabbage head in boiling water for 3 to 5 minutes, carefully peeling off 12 outer leaves as they soften. Drain and cool leaves, then shave down the thick center ribs flat.
  2. In a large bowl, mix together the ground beef, cooked rice, 1/2 cup of drained corn, diced onion, minced garlic, beaten egg, Italian seasoning, smoked paprika, 3/4 teaspoon salt, and black pepper until well combined.
  3. In a separate bowl, stir together the tomato sauce, diced tomatoes with juices, remaining drained corn, and remaining 1/4 teaspoon salt. Spread 1/2 cup of this mixture across the bottom of the slow cooker.
  4. Place about 1/3 cup of meat filling onto the base of each cabbage leaf. Fold the bottom over the filling, tuck in the sides, and roll tightly into a bundle.
  5. Place the cabbage rolls seam-side down into the slow cooker. Pour the remaining tomato and corn sauce evenly over the rolls.
  6. Cover with the lid and cook on HIGH for 4 hours (or LOW for 6 to 7 hours) until the cabbage leaves are fork-tender and meat reaches 160°F (71°C).
  7. Uncover, sprinkle the shredded cheese evenly over the rolls, replace the lid, and cook on HIGH for an additional 10 to 15 minutes until the cheese is completely melted. Let rest 5 minutes before serving.
  • Prep Time: 30 minutes
  • Cook Time: 240 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 400
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 85mg

Keywords: Refrigerate leftovers in an airtight container for up to 4 days. Rolls can be assembled 24 hours in advance and refrigerated before cooking. If freezing, freeze cooked rolls without cheese for up to 3 months; thaw and reheat before adding fresh cheese.

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Find it online: https://thetastybites.com/cabbage-rolls-with-ground-beef-and-cheese/