Comida Kraft
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Cheesy Cabbage Rolls

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4-6 large rolls

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  • Cut stalk out of cabbage head, and boil in LARGE pot with sugar and salt added, until all other preparations are complete. Peel with potato or apple peeler your eggplant, and cut into cubes, put aside. Boil both bags of Minute Rice. Brown ground beef/chuck in skillet. When browned, add the eggplant, the small can of tomato sauce, and stir. Next add the Mrs. Dash seasoning, brown sugar, salt, pepper, and chili flakes (optional.) Stir until reaches a nice thick consistency. Add one bag of drained rice to skillet of beef mixture, and stir. Let rest on a low simmer.
  • Add the second bag of rice in a bowl with the large can of tomato sauce. Stir and pour ONLY a thin layer into a 9 x 13 inch casserole or baking dish. Set the remainder to the side. Remove the cabbage, and peel the leaves. You should get 4 to 6 decent leaves from one head of cabbage. Don't worry if there are cuts or gashes in the leaves... Stuff each leaf with the beef/rice/eggplant mixture. Don't over stuff. On top of the mixture, place one slice of cheese... Fold the leaves and place fold side down into the baking dish. Next place the remaining slices of cheese on top of each roll. You should have some extra meat mixture; pour it on top as well. Now, add the tomato and rice sauce to the top of the rolls, cover completely.
  • Bake at 375 degrees for 35 to 45 minutes. Serve with fried spuds (potatoes) and greens for a delicious meal. Enjoy.


You do not have to add the eggplant in this dish, my family likes the eggplant, however yours may not... You can however omit it. I also have used diced potatoes in the mixture; it works just as well... Remember when removing the cabbage, to run or SHOCK under cold water, to prevent burning... Adjust the degree setting based on your oven... You are really only cooking the innards of the rolls for a short time, the baking is more so to cook the sauce and melt the cheese.

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