Make-Ahead Cabbage Rolls

Name: Make-Ahead Cabbage Rolls
Ingredients: 12 cabbage leaves; 2 pounds ground beef; 3/4 teaspoon salt; 1/4 teaspoon pepper; 2 cups cooked long grain rice; 2 large eggs, lightly beaten; 1/4 cup butter, cubed; 1 large onion, halved and thinly sliced; 2 celery ribs, chopped; 2-1/2 cups water; 2 cans (one 15 ounces, one 8 ounces) tomato sauce; 2 tablespoons lemon juice; 2 teaspoons sugar; 2 teaspoons dried parsley flakes; 1 teaspoon salt; 1/4 teaspoon pepper

16 ingredients

6 steps

Ingredients

12 cabbage leaves
2 pounds ground beef
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked long grain rice
2 large eggs, lightly beaten
1/4 cup butter, cubed
1 large onion, halved and thinly sliced
2 celery ribs, chopped
2-1/2 cups water
2 cans (one 15 ounces, one 8 ounces) tomato sauce
2 tablespoons lemon juice
2 teaspoons sugar
2 teaspoons dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper

Directions

1

In batches, cook cabbage leaves in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.
2

Meanwhile, in a large skillet, cook beef, salt and pepper over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in rice and eggs.
3

In another skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Stir in water, tomato sauce, lemon juice, sugar, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened.
4

Spoon about 1/2 cup meat mixture onto each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. Transfer to a greased 13x9-in. baking dish. Pour sauce over rolls. Refrigerate, covered, overnight.
5

Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 50-60 minutes or until heated through.
6

Cover and freeze unbaked cabbage rolls. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.