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Baked Cabbage Rolls
Baked Cabbage Rolls
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1 pound ground round or other lean beef
12 outer leaves of Jersey Fresh medium green cabbage
2 cups cooked rice
1 Jersey Fresh egg
½ Jersey Fresh medium onion, diced
3 cloves of garlic, peeled and minced
1 - 2 TBS olive oil
½ tsp Jersey Fresh thyme
½ tsp salt
1/8 tsp pepper
1 cup tomatoes, chopped and drained
¼ cup Jersey Fresh parsley, chopped
¼ cup bread crumbs
2 cups tomato sauce


Preheat oven to 350 degrees. With knife, remove core from cabbage and immerse cabbage in large pot of boiling water for 1 minute. Peel away one leaf at a time until you have removed 12 leaves from the cabbage. Remove center section of cabbage from water and bring water back to a boil. Cook the 12 leaves for 5 minutes, then place leaves in cold water. Remove 2 inches of rib from base of each cabbage leaf. Set aside. In a large bowl, add ride and egg to the ground beef. In a saucepan, sauté onion and garlic in oil over medium heat for 5 minutes or until onions are soft. Stir in thyme, salt, pepper and tomato. Remove from heat. Stir in parsley and bread crumbs. Add to ground beef mixture and mix well. Place approximately ½ cup filling in the center of each leaf. Snugly fold all edges towards center of leaf to form a roll. Place rolls into lightly oiled casserole dish. Spread tomato sauce over tolls and bake for 30 - 40 minutes or until leaves are tender. Contributed by: Betsy Kopulsky, Mount Holly, NJ

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Baked Cabbage Rolls
This is a QR Code
Scan here to get
this recipe on
your phone
1 pound ground round or other lean beef
12 outer leaves of Jersey Fresh medium green cabbage
2 cups cooked rice
1 Jersey Fresh egg
½ Jersey Fresh medium onion, diced
3 cloves of garlic, peeled and minced
1 - 2 TBS olive oil
½ tsp Jersey Fresh thyme
½ tsp salt
1/8 tsp pepper
1 cup tomatoes, chopped and drained
¼ cup Jersey Fresh parsley, chopped
¼ cup bread crumbs
2 cups tomato sauce


Preheat oven to 350 degrees. With knife, remove core from cabbage and immerse cabbage in large pot of boiling water for 1 minute. Peel away one leaf at a time until you have removed 12 leaves from the cabbage. Remove center section of cabbage from water and bring water back to a boil. Cook the 12 leaves for 5 minutes, then place leaves in cold water. Remove 2 inches of rib from base of each cabbage leaf. Set aside. In a large bowl, add ride and egg to the ground beef. In a saucepan, sauté onion and garlic in oil over medium heat for 5 minutes or until onions are soft. Stir in thyme, salt, pepper and tomato. Remove from heat. Stir in parsley and bread crumbs. Add to ground beef mixture and mix well. Place approximately ½ cup filling in the center of each leaf. Snugly fold all edges towards center of leaf to form a roll. Place rolls into lightly oiled casserole dish. Spread tomato sauce over tolls and bake for 30 - 40 minutes or until leaves are tender. Contributed by: Betsy Kopulsky, Mount Holly, NJ

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