Baked Stuffed Cabbage Rolls Directions
Remove cabbage leave off head of cabbage
Add water to a pot and boil water, when water is boiling add in cabbage leaves.
Boil cabbage leaves until they are flimsy and remove from water
While cabbage is boiling, cook 1 1/2 up of rice (boil 3 cups of water, once boiling add in rice and let boil then put heat onto low and cover and simmer till rice is cooked.)
In a large bowl, mix chopped zuchinni, diced onion, cooked rice, ground beef and mix well.
When your lettuce leave are pliable (not fully cooked) remove them from the water
Spoon the meat mixture into the cabbage leaf and wrap well
Here is where there are 2 different sets of directions for cooking 1 for if you are freezing them and another for if you are eating them right after making them :)
Cooking Baked Stuffed Cabbage Rolls:
Spray a large baking pan with non stick spray and preheat the oven to 350.
Pour a little pasta sauce on the bottom of the dish
As you finish each wrap place them in the baking pan. and then top with the rest of the sauce
Bake at 350 for 45 minutes
For Freezing Baked Stuffed Cabbage Rolls:
Spray a large baking sheet with non stick spray
place finished wraps on baking sheet
bake in oven for 35-40 minutes at 350
Remove from oven and let cool
Once cool place on to a new baking sheet (spray it with non stick spray) and put them in the freezer for 2-3 hours. until they are frozen.
Once frozen remove from the tray and put into freezer bags. Pus as many into 1 freezer bag as you need for a meal for your house.
Cooking Frozen Baked Stuffed Cabbage Rolls:
Use a glass baking pan, spray with non stick spray and pour a small amount of sauce on the bottom of the pan
place frozen cabbage rolls in the pan and top with remainder of sauce.
Baked at 350 for 40-50 minutes