Cheesy Ground Beef Stuffed Cabbage – The Ultimate Easy Comfort Food

Want a comfy & cozy meal with the best bang for your buck and barely an effort to pull together. Cheesy Ground Beef Stuffed Cabbage is about to become your new go-to cheap, quick & simple weeknight dinner! It takes all the comforting goodness of traditional cabbage rolls (everyone loves those!) and folds it into a succulent savory beef filling, spoon feeds it in mounds of tangy tomato sauce and showers everything with melted cheese.

This is a filling family-friendly weeknight dinner that ticks hits every single mark.

Why you will love Cheesy Stuffed Cabbage

Baked cabbage rolls are great on their own but topping them with cheese — especially melted cheese — takes them to a whole new level. This is what makes this Recipe Different:

Taste of Plan: Fiber, vitamin C and antioxidants from cabbage a Delishes combo of lean ground beef high in protein.

Keto & Low-Carb Friendly: While the original has rice, it’s easy to leave out or sub with cauliflower rice to make it naturally low-carb.

Two-Ingredient Cheaper: The combination of these three very basic, very inexpensive ingredients – ground beef and green cabbage also tomato sauce – makes for a flavour bomb.

Key Ingredients

Assemble these pantry staples to create the optimal cheesy cabbage:

Cabbage head: Savoy or just regular green cabbage (the leaves does not become pliable when blanched).

Lean Ground Beef 85/15 or even 90/10 lean so you don’t have a greasy casserole but really can use any blend of beef that you like!

Travel to Flavour: I make our bowls of Onion, Garlic and Salt for our stuffing Baso. pepper and Italian seasoning.

Here, the dish is a very simple spiced tomato sauce that would moisten the rolls while in the oven.

Cheese: Sharp cheddar, mozzarella Cheese.

Quick Step Overview

Prepare the Cabbage: It’s to place in decontaminated high temp douse around three to five minutes following offsetting a mind. Outside dunk leaves are dried and softened using paper towels.

Instructions For: The Meat Filling in a bowl mix ground beef and chopped onions shredded herbs egg to bind it together half cup shredded plain kitchen cheese (optional) or, if you are keeping it low carb shred cabbage rice.

DIRECTIONS: Preheat + spread; With the oil and when still warm, cut out the center rib in each cabbage leaf with a knife. Spoon about 2–3 tbsp of the meat mixture onto it, fold sides and roll tightly.

Bake: Preheat oven to 180 C Place tomato sauce into bottom of a baking dish, push your rolls up Lt seam side down & pour the rest of the sauce on top. Aluminum foil on the top of the pan and bake for 45 minutes at 375 degrees.

Layer the Cheese: Locate heaps of cheddar or mozzarella cheese and shred it. Cover pans with foil again and bake, uncovered, for 10–15 minutes or until warm through and light golden brown.

Frequently Asked Questions (FAQ)

PREPARE CHEESY STUFFED CABBAGE ROLLS AHEAD OF TIME

Yes! We can make the rolls in our baking dish, cover loosely with foil and refrigerate up to 24 hours before baking. Simply add an extra 10 minutes to the cooking from being fridge.

What kind of cheese should be used for stuffed cabbage?

Aged cheddar gave a robust flavor and was the best in terms of melt and cheese pull. Of course, it is best if a half and half mix of both.

Do I need to brown the ground beef first?

No pre-cooking is required! All that ground beef cooks through between those tender cabbage leaves as the recipe bakes in the sauce.

Salt & Sweet

LEFTOVERS storing and reheating

Chill The Additional Rolls in an Airtight Container For 4 Days. For prepping ahead- Easier to reheat in microwave or cover with foil and place into the oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated throughout.