Cabbage Rolls

Making a little extra allows you to make dinner for now and a freezer bag meal for later.
Course Entree
Servings 6
Author Sheri McDonald


  • 1 head cabbage
  • 2 cups uncooked rice
  • 1 tbsp olive oil
  • 1 small onion diced
  • 1 tsp minced garlic
  • 1 lb ground pork or beef
  • 1 tsp italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 can diced tomatoes
  • 1 large can tomato sauce
  • 1 cup grated cheese optional


  1. Preheat the oven to 350.
  2. Spray a lasagna dish with non-stick spray.
  3. Steam your cabbage head so that you can easily peel the leaves off. I do this with a microwave steamer in 5 minute increments (steam for 5 mins, peel a couple of leaves, repeat).
  4. Cook your rice according to package instructions.
  5. In a separate large saucepan, add olive oil and saute onions and garlic.
  6. Add the ground pork or beef to onions and garlic pot, cook thoroughly.
  7. Add the italian seasoning, salt and pepper.
  8. Drain the diced tomatoes (saving the juice in a bowl) and add the tomatoes to the meat mixture.
  9. Mix the rice into the pot with the meat and tomatoes.
  10. Add 1/3 of the can of tomato sauce to the pot, mix well.
  11. Place 1/2 - 2/3 cup of meat/rice mixture to each cabbage leaf. Wrap the leaf around the mixture and place in the lasagna dish. Repeat for 6-8 leaves.
  12. Pour 1/3 can of tomato sauce over the cabbage rolls.
  13. Sprinkle the grated cheese on top.
  14. Cover the dish and bake for 45 minutes.
  15. Chop up 1/2 - 3/4 of the head of cabbage and put in a large ziploc bag.
  16. Add the remaining meat/rice mixture to the ziploc bag.
  17. Add the last of the tomato sauce and the juice from the diced tomatoes to the ziploc bag.
  18. Place the freezer bag in the freezer to be cooked in a slow cooker at a later date.